To
shorten the pickling time, reduce production costs, to guide the rapid bacon
pickled, this study evaluated the atmospheric pressure rolling pickling, vacuum
roll rubbing, pulsating vacuum roll rubbing on the quality of pork and curing
rate samples including pH, marinade/meat ratio, cooking
loss, shear force and salt content, with atmospheric pressure pickling
as the control. The results showed: In the four kinds
of pickling methods, the pH value of pork showed an increasing trend, but the
difference between adjacent test points was not significant (P>0.05); pulsating vacuum roll
rubbing, vacuum roll rubbing and atmospheric pressure
rolling pickling the marinade/meat ratio is
higher than atmospheric pressure
pickling, the marinade/meat ratio of pulsating vacuum roll rubbing is
the largest; The cooking
loss and shear force of pulsating vacuum roll rubbing was minimal compared to
the other three kinds of pickling methods; To achieved the same salt content,
pulsating vacuum roll kneading for shortest time. Finally showed: Pulsating
vacuum roll kneading marinated pork effect is better.
ZHANG Dong et al
. Effects of Different Treatments on Curing Rate and Meat Quality of Pork[J]. Food and Fermentation Industries, 2017
, 43(12)
: 88
-92
.
DOI: 10.13995/j.cnki.11-1802/ts.014293