摘要
冷鲜肉的品质受诸多因素影响。就猪品种和屠宰后温度对肉品品质产生的影响做了初步试验。试验结果表明:温度对良种猪肉品质影响较明显,极易形成PSE肉,而对杂交猪肉品质影响较小,但也有影响。
The quality of chilled pock is affected by many factors. The influences of pig species and postmortem temperature on the chilled pork quality were tested in this paper. The results showed that temperature impacted the pock of good breed pig so obviously that PSE meat was inclined to form, while the influence of temperature on hybrid pock was unconspicuous.
出处
《肉类工业》
2008年第3期6-7,共2页
Meat Industry
关键词
猪品种
温度
肉品质
冷鲜肉
pig species
temperature
meat quality
