College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China; Jiangsu Key Laboratory of Animal genetic Breeding and Molecular Design, College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225009, China.
College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China.
Meat Sci. 2022 Aug;190:108806. doi: 10.1016/j.meatsci.2022.108806. Epub 2022 Mar 17.
In this paper, the potential effect of nitric oxide (NO) on improving the fresh meat quality of pork was primarily investigated by treatment of longissimus thoracis (LT) with 0, 20, 40, 60, 80 μL/L NO gas within 6 h post-slaughter. After the NO treatments were completed, the pork chops were vacuum-packaged and stored at 4 °C for 1, 4, and 7 d. Compared with the control group, NO treatment enhanced ultimate pH and a* value, and decreased the total bacterial count. The meat treated with 40 and 60 μL/L NO presented higher water holding capacity (WHC), lower shear force and meat hardness with more unconsolidated muscle cell structure. Though 80 μL/L NO treatment achieved better color and microbial attributes, it had a negative effect on WHC and tenderness. Our data suggest that NO treatment is able to improve pork meat quality in a dose-dependent manner.
本研究旨在通过 6 小时内对猪背最长肌（LT）分别进行 0、20、40、60、80 μL/L 的一氧化氮（NO）处理，初步探究 NO 对提高猪肉新鲜度的潜在影响。NO 处理完成后，将猪排真空包装并在 4°C 下储存 1、4 和 7 天。与对照组相比，NO 处理提高了最终 pH 值和 a*值，降低了总细菌计数。40 和 60 μL/L 的 NO 处理组的持水力（WHC）更高，剪切力和肉硬度更低，肌肉细胞结构更不紧密。尽管 80 μL/L 的 NO 处理在颜色和微生物特性方面表现更好，但对 WHC 和嫩度有负面影响。我们的数据表明，NO 处理能够以剂量依赖的方式改善猪肉品质。
