Honkavaara M
Finnish Meat Research Centre, Box 56, 13101 Hämeenlinna, Finland.
Meat Sci. 1988;24(3):201-7. doi: 10.1016/0309-1740(88)90078-2.
PSE pork (pH(1) ≤ 5·8) and non-PSE pork (5·8 < pH(1) ≤ 6·4) were used for cooked, cured ham production and, with beef, in a 48 52 mixture for fermented dry sausage manufacture. Technological yields of PSE and non-PSE hams were, respectively, 94·0 and 105·9% which corresponded to 5·0 FMK/kg loss for the PSE ham compared to the non-PSE ham. In addition, cooked PSE ham had a poorer organoleptic quality compared to non-PSE ham. However, PSE meat could be mixed with normal meat for the production of fermented dry sausage without quality defects.
PSE猪肉（pH(1)≤5.8）和非PSE猪肉（5.8＜pH(1)≤6.4）用于制作熟制腌火腿，并与牛肉按48:52的比例混合用于生产发酵干香肠。PSE火腿和非PSE火腿的工艺产量分别为94.0%和105.9%，与非PSE火腿相比，PSE火腿每千克损失5.0 FMK。此外，熟制的PSE火腿感官品质比非PSE火腿差。然而，PSE肉可与正常肉混合用于生产发酵干香肠，且不会出现质量缺陷。
