Effects of Hold-Over Plate on Longissimus Dorsi Meat Quality of Pork

doi:10.3969/j.issn.1673-1689.2013.04.016

Home > Archive>Volume 32, Issue 4, 2013 >430-433. DOI:10.3969/j.issn.1673-1689.2013.04.016

Effects of Hold-Over Plate on Longissimus Dorsi Meat Quality of Pork
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                        10.3969/j.issn.1673-1689.2013.04.016
                    
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Abstract:

Fresh pork were frozen under four different conditions,such were freezing plant A+-18 ℃,freezing plant A+-24 ℃,freezing plant A+-24 ℃+ Hold-over Plate,and freezing plant B+-25 ℃.The physical and chemical indexes of pork were determined after freezing.The results showed that the effects of hold-over plate on longissimus dorsi meat quality of pork was better than that on the same temperature without hold-over plate,and had no significant difference between the freezing plant B+-25 ℃(P>0.05).On the whole,Hold-over Plate could reduce the drip loss and milling loss,and keep the myofibril and hydrosulfide group effectively.

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MEI Lin, WANG Yu-xuan, WANG Feng, CAO Wen-hui, WANG Zhi-geng. Effects of Hold-Over Plate on Longissimus Dorsi Meat Quality of Pork[J]. Journal of Food Science and Biotechnology,2013,32(4):430-433.

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Online: June 17,2014
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