关键词: 冷却猪肉, 新鲜度, 色差, pH, 球蛋白沉淀

Abstract: The variability during storage under 4 ℃ and 20 ℃ of chilled pork (longissimus dorsi muscle) was studied in globulin precipitation, sensory evaluation, pH, water content and the color and color parameters of pork surface and extract. The results indicated that the variations of globulin precipitation and pH in chilled had a significant difference. The color changes such as L* of pork surface under 20 ℃ and L*, b*, C and ΔE* of pork extract differ significantly (P＜0.05). The relationship between color changes and pH or storage time of chilled pork during storage was established. The CIE a* under 20 ℃, b* and C under 4 ℃ of pork surface as well as the L*, b*, C, and ΔE*  of pork extract under 20 ℃ and L* under 4 ℃ were positively correlated with storage time. Moreover, the L* of pork surface under 4 ℃, the L*, b*, C and ΔE*  of pork extract under both temperatures and a* under 4 ℃ were correlated positively with pH; when L* ＞48.73, a* ＞4.72 and b* ＞9.18, chilled pork could be identified as fresh meat in cold chain.

Key words: chilled pork, freshness, color, pH value, globulin precipitation