关键词: 猪肉, 储藏温度, 储藏时间, 垂直切割力

Abstract: In order to study the influence factors of different factors on the vertical cutting force value of pork in refrigerator, this paper selected pork tenderloin as experimental sample, and compared the vertical cutting force value and cutting feeling with temperature, storage time and other factors as variables. The results show that the lower the temperature, the higher the freezing rate and the juice loss rate. The longer the pork, the greater the cutting force value. When the temperature is between -5°C and -3°C and the storage time is ≤7 days, the cutting experience is artificially acceptable. If you need long-term storage, you can choose frozen storage at ≤-18℃. If you eat it within a week, you should choose to store at -5℃~-3℃. It can be directly cut and cooked without thawing and reduces juice loss.

Key words: Pork, Storage temperature, Storage time, Vertical cutting force