Research On Juice Loss Of Chilled Pork And Controlling Methods Thereof

By stdudying occurrence rate of PSE meat, the relationship between the phy-biological characteristics of PSE meat and juice loss, main factors that cause PSE meat were determined in this paper, a basis on which comprehensive controlling methods of juice loss formed. New crafts have been applied in the industry. The results were stated as follows.1 The purchase season affects the PSE meat occurrance rate. In the examined 11780 good mixed live pigs, 652 produced PSE meat, and the average ratio was 5.54%; In high temperatured summer and autumn, PSE meat occurred more, especially in the third season, in which the ratio reached 7.1%, while it was lowest in the first season, 4.25%.2 The PSE meat occurrence rate varied among different breeds of pigs. The improved variety pig, the improved variety hybrid pig local aardvark and the locally mixed pig are prone to produce the PSE meat. The aardvark and the earth mixed pig PSE meat occurrence rate was 3.32~3.88%, but the improved variety pig and the improved variety hybrid pig's occurence rate reached 7.07~7.32%. In addition, quickly growing pigs and those with more muscles beared much chance to produce PSE meat.3 15-20h after slaughters, the normal meat ratio is 80.99%. The total PSE meat occurence ratio is 18.05%, in which accounts for 12.93% mildly, moderate accounts for 3.31%, the serious accounts for 1.81%; DFD (Dark, Firm and Dry) the meat occurrence ratio was very low, 0.96% only.4 PSE meat mainly occurred when the pH was lower than 5.6, such relationship had links with breed and resting conditions before slaughter. After the slaughter, ammonia, M. longissimus dorsi, biceps, biceps and back muscles of the neck different pH values decrease, the largest decline in longissimus dorsi muscle pH from 7.3 to 5.4, a smaller decline biceps. After the slaughter alter periods, M. longissimus dorsi, biceps, neck back muscles and biceps changes in the pH range of relatively flat. the muscles in the final pH value between 5.5～6.5.5 DFD meat, whose water loss was 16.61%, had the highest WHC, while that of serious PSE meat decreased rapidly, and the water loss reached 32.24%.6 Redness value of gentle and medium PSE meat had no difference with that of normal meat, but with succulent brightness (whiteness), resulting in the appearance of gray white phenomenon. Serious PSE meat had the highest brightness value, while the redness value was the lowest and whitest appearance. Brightness value and redness value of DFD meat were both very low and such meat looked black and dark.