肉类研究Issue(9)：4-6,3.
猪肉pH值与滴水损失的关系分析
Relationship between Drip Loss and pH Value of Pork
摘要
Abstract
pH and drip loss of pork samples at 45 min postmortem and after 24 h of chilling were measured, and the relationship between both parameters was analyzed by plotting their experimental values as a function of the number of measured samples. The results showed that pork samples from the two time points displayed a regular distribution of pH values and exhibited a negative correlation between pH and drip loss. Drip loss of chilled pork could be predicted based on the distribution of pH values.关键词
冷却猪肉/pH值/滴水损失Key words
chilled pork/pH value/drip loss分类
轻工纺织引用本文复制引用
刘文营,田寒友,邹昊,乔晓玲,李家鹏,陈文华,张睿梅,郭建,杨秀丽..猪肉pH值与滴水损失的关系分析[J].肉类研究,2014,(9):4-6,3.基金项目
公益性行业（农业）科研专项 （）
