Research On The Quality Characteristics Of Processing Into Dried Meat Floss

Dried meat floss is special traditional dried meat products in our country.It has the characteristics of high protein,low fat,low moisture,rich flavor easy to absorb and so on,and is favored by many consumers.In this study,the commercial dried meat floss and pork was investigated.The shape,color,odour,texture and aftertaste commercial dried meat floss were studied by sensory description test,and the index of floss,fluffy degree,fine fluffy degree were measured,and analyze the quality characteristics of pork processing into dried meat floss.Finally,the variation regularity of pH value,shear force value and myofibril fragmentation index of pork postmortem were studied.And determine the effects of postmortem ageing time on quality characteristics of pork processing into dried meat floss.The main research contents and results were listed as follows:(1)Sensory analysis of finished dried meat flossThrough the sensory description test of commercial dried meat floss,the fluffy and flocculent can be used to describe the shape attributes of dried meat floss.The soft and toughness can be used to describe the texture attributes of dried meat floss.However,there was no uniform or similar description for the color,odor and aftertaste of dried meat floss after the sensory analysis.Thereby,it is concluded that the description of the core characteristics of dried meat floss is soft and fluffy,as soft as villus.(2)Quality characteristics of processing into dried meat floss determinationThe index of floss content,fluffy degree,net fluffy degree and fine fluffy degree were defined.And quality characteristics of processing into dried meat floss of the ten different samples dried meat floss were measured.The results showed that the quality characteristics of processing into dried meat floss of the ten different samples dried meat floss is quite different(p<0.01).Among them the sample 3 dried meat floss each into dried meat floss index value is the largest,indicates the quality characteristics of processing into dried meat floss is best.But overall,the quality characteristics of processing into dried meat flossof ten different samples of dried meat floss is poor.(3)The variation regularity of various indexes of pork postmortemWith postmortem ageing,the pH value of the pork decreased first and then increased,reaching the ultimate pH value of at 12 h after slaughter was 5.630±0.04.However,the shear force value of the pork increased first and then decreased,reaching the largest shear force value at 12 h after slaughter was 61.54±3.81 N.The MFI value of pork was gradually increasing.(4)Effect of postmortem ageing time on quality characteristics of pork processing into dried meat flossAs a result,there were so many knots in the dried meat floss processed from pork at about 12 h postmortem,the maximum rigidity period.But,if the dried meat floss was processed from aged pork,although knots content may be reduced,there would be more crumbs generated.In words,dried pork floss with better quality characteristics must be processed before 6 h postmortem.Pork prepared after 6 h postmortem is no longer suitable for processing into dried meat floss.