Chilled Pork Quality Change in Pallet Package at Different Storage Temperatures

doi:10.7506/spkx1002-6630-201206054

Abstract

Abstract: In order to explore the relationships between microbial growth and pork quality and storage temperature, improve the quality of chilled pork and provide the theoretical basis of food safety, the sensory, chemical, microbiological and other indices of chilled pork under the conditions of three storage temperatures were determined. With the temperature changes in supermarket, the pH, color, water content, tenderness, bacterial counts and coliform number of chilled pork was evaluated at day 1, 2, 3, 4, 5, 6 and 7 during the storage period, respectively. The results indicated that the shelf life of chilled pork was less than 6, 4 days and 2 days during storage at 1－3, 4－6 and 7－9 ℃, respectively.

Key words: chilled pork, pallet package, storage temperature, quality change

CLC Number:

TS201.3

YUANXian-qun，HEZhi-fei，LIHong-jun，LIYan-li，YAOYan-ling，JIANGLi-shi，FUJun-jie，QUANTuo. Chilled Pork Quality Change in Pallet Package at Different Storage Temperatures[J]. FOOD SCIENCE, 2012, 33(6): 264-268.

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Chilled Pork Quality Change in Pallet Package at Different Storage Temperatures

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