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Experimental Study on the Cold Meat by High Pressure Preservation Technology

  • Xue GongEmail author
  • Jiang Chang
Conference paper
Part of the Lecture Notes in Electrical Engineering book series (LNEE, volume 369)

Abstract

It was studied the effects of ultra high pressure fresh-keeping packaging technology on quality of cold fresh meat in the storage period. Applying different pressure on cold meat and keep a certain time, every 3 days on the sample by one measurement were used to detect the cold fresh meat TVB-N value, color, pH value, and the total number of colonies, to test the UHP fresh-keeping packaging on chilled pork preservation effect. After 15 days of storage, samples of ultra high pressure to maintain 5 min 300 MPa, its TVB-N value is 15.3 mg/100 g, the pH value is 6.6, chromatic values (a*) of 14.1, the total number of colonies is 4.8 × 104 cfu/g, reached the first class standard of national standard of fresh meat, it can be good fresh preservation effect.

Keywords

Cold meat Ultra high pressure Preservation Quality 

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Copyright information

© Springer Science+Business Media Singapore 2016

Authors and Affiliations

  1. 1.Light Industry CollegeHarbin University of CommerceHei LongjiangChina

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