Effect of Pu’er tea extract on the quality of minced pork
QIAO Jin-ling
XUE Qiao-li
YANG Hua-song
HU Yong-jin
WANG Jing-jing
ZI Xiao-ping
Abstract：In view of the problems of cold minced meat existing in the short shelf-life such as inconsistent quality and easiness to spoilage,the effects of different concentration of Pu’er tea extracts (PETs)on the shelf-life of minced pork were studied.The results showed that the addition of PETs(0.02% ~0.12%)to the samples could not only significantly inhibit the growth of Enterobactteriaceae,Pseudomonas and the total aerobic bacterial,decrease the accumulation of the total volatile nitrogen base and thiobarbituric acid-reac-tive substances,but also increase the minced pork a* value and keep it′s good sensory properties.
Keywords：Pu′er tea extractminced pork qualityshelf-life
Publication Date：2013-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 22-26 )