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ZHANG Ting-huan, CHEN Lei, PAN Hong-mei, WANG Jin-yong, QIU Jin-jie. Effect of evaluating pork shear force by different sampling temperature,orientation and shear speed[J]. Science and Technology of Food Industry, 2016, (04): 138-141. doi: 10.13386/j.issn1002-0306.2016.04.018
Citation: ZHANG Ting-huan, CHEN Lei, PAN Hong-mei, WANG Jin-yong, QIU Jin-jie. Effect of evaluating pork shear force by different sampling temperature,orientation and shear speed[J]. Science and Technology of Food Industry, 2016, (04): 138-141. doi: 10.13386/j.issn1002-0306.2016.04.018

Effect of evaluating pork shear force by different sampling temperature,orientation and shear speed

doi: 10.13386/j.issn1002-0306.2016.04.018
  • Received Date: 2015-05-04
  • Tenderness is an important factor affecting food quality of pork,but the shear force as a method of evaluating the tenderness lacks a standardized assessment method. The purpose of this paper was to study the influence of the maximum shear force,hardness,average shear force on different water bath temperature(72 ℃ and 80 ℃),different orientation(the direction of the muscle fiber and the direction of the muscle) and different shear speed( 1, 2 and 3 mm / s). As a result, it was found that different water bath temperature,orientation and orientation had important influence on determination of shear force,and the better water bath temperature was 72 ℃,the best shear speed was 2 mm/s,the best orientation was parallel to the direction of the muscle fiber. To do this,this paper provides the theory basis to develop standardized methods to evaluate the pork tenderness.
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