Abstract:

Crural meat of pig was minced respectively at 4, 12, 24, 48 h after slaughtered according to the experimental design and stored a week at 0 to 4 ℃. The cook loss, water holding capacity and pH value were measured. Cook loss and pH value raised significantly and water holding capacity descended significantly during storage. It is hinted that storage, especially for long time storage, does harm to the ground meat. The cook loss of mincing meat at 12 h postmortem was significantly lower than the ones of meat minced at 4, 24 and 48 h postmortem, and the water holding capacity of samples from mincing meat at 4 h and 12 h postmortem were significantly bigger than others during storage, and the one from mincing meat at 4 h postmortem was the biggest among all samples. It indicated that mincing meat at 12 h postmortem or earlier is suitable for producing ground meat.

Key words: ground meat, cook loss, water holding capacity, pH value