Effects Of Different Storage Temperature And Time On The Quality Of Chilled Pork

As the domestic chilled pork market gradually expanded, the research about the relation between chilled pork quality and storage environment is imperative. This experiment was to study Effects of different storage time and temperature on the quality of chilled pork. It may provide a theoretical evidence for the processing and storage environment of chilled pork.after packaging, Chilled pork samples would be stored respectively in0℃,3℃,5℃8℃and10℃refrigerator and20℃constant temperature incubator for7days. Determine index of samples in different storage environment at the same time every day and estimate the change of pork quality. Indicators of mensuration include specimens of pH value, color brightness L and red A, the total number of bacterial colonies, total volatile base nitrogen.The results were showed as below:1.The pH value of chilled pork,which was stored in the temperatureo of0℃,3℃and5℃, was unstable.The pH value of chilled pork, which was stored in the temperature of20℃, appeared significant difference in the third day (0.01<P<0.05) and extremely significant difference in the sixth day(P<0.01).2.As the brightness of the chilled pork L, the temperature of0to3℃was suitable for chilled pork to store (P>0.05); the temperature of5℃was also suitable for chilled pork to store, but the brightness began to appear significant difference at the fifth day(0.01<P<0.05). As the red degrees A of chilled pork,0℃is the best temperature of chilled pork to store(P>0.05).3-5℃can also store chilled pork, but it began to appear significant difference in the fourth day(0.01<P<0.05).3.The total number of bacterial colonies of chilled pork, which was stored in the temperature of0℃,3℃and5, has remained under106logCFU/g in the whole test stages(P>0.05); The one in the temperature of8℃,10℃and20℃was deteriorated partly in the second day, third day and fifth day(0.01<P<0.05).4.The TVBN value of chilled pork, which was stored in the temperature of0to8℃were remained under25mg/100g in the whole test period, It’s showed that pork keeped freshness of level1(P>0.05). The one in the temperature of10℃and20℃had become spoiledSummary:as test showed, the best storage temperature of the chilled pork was0to5℃, the maximum storage time was4days.