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首页> 外文期刊>Meat Science >'Chilled' pork-Part I: Sensory and physico-chemical quality
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'Chilled' pork-Part I: Sensory and physico-chemical quality

机译：“冷藏”猪肉第一部分：感官和物理化学质量

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摘要

Chilled meat exportation comprises chilling within 48 h post-mortem to temperatures <0 ℃ without freezing and holding under these conditions for several weeks. The effects of this ageing on sensory quality of pork are unknown and hence the objective of this study was to compare the sensory quality of Canadian pork as found in an export (Japan) market and locally. Regardless that the Japanese market's quality criteria were met, pork sorted on-line differed (P<0.05) from that for the domestic market only for lightness, exudate and cooking loss; no differences in intramuscular fat content were observed. Overall, a trained panel scored weaker pork and meat flavours and odours in the export than the domestic pork as a result of either the quality by selection if roasted or the ageing (-1.7 ℃, 43 days exported chilled or 3.1 ℃, 5 days domestic) if grilled or shabu shabu. Grilled pork was also more tender, sweeter and had stronger caramel flavour with the chilled ageing.
机译：冷冻肉出口包括在死后48小时内冷却至<0℃的温度，并且在这些条件下不冻结并保持数周。这种老化对猪肉感官质量的影响尚不清楚，因此本研究的目的是比较在出口（日本）市场和本地市场发现的加拿大猪肉的感官质量。不管满足日本市场的质量标准，在线分类的猪肉与国内市场的猪肉的区别仅在于轻度，渗出物和烹饪损失，与国内市场不同（P <0.05）；没有观察到肌内脂肪含量的差异。总体而言，经过培训的专家小组对出口猪肉和肉类风味和气味的评价要比国内猪肉差，这归因于烘烤或陈年（-1.7℃，冷藏43天或3.1℃，国内5天）的选择质量）（如果烧烤或sha锅）。冷藏老化后，烤猪肉也更嫩，更甜，焦糖味更浓。

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  • 来源
    《Meat Science》 |2012年第4期|p.330-337|共8页
  • 作者

    T.M. Ngapo; L. Riendeau; C. Laberge; D. Leblanc; J. Fortin;

  • 作者单位

    Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boul. Casavant Quest, St-Hyacinthe, Quebec, Canada, J2S 8E3;

    Centre de Developpement du Pore du Quebec Inc., Place de la Cite - Tour Belle Cour, bureau 450,2590 boul. Laurier, Quebec City, Quebec, Canada, C1V 4M6;

    Statex, 3332 de la Paix, Sainte-Foy, Quebec, Canada, G1X 3W6;

    Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boul. Casavant Quest, St-Hyacinthe, Quebec, Canada, J2S 8E3;

    Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boul. Casavant Quest, St-Hyacinthe, Quebec, Canada, J2S 8E3;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    chilled; sensory quality; pork; export; ageing;

    机译：冷藏感官品质猪肉;出口;老化;

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