Pork instant-boiling processing suitability evaluation method
An evaluation method and suitability technology, which is applied in the field of food processing, can solve problems such as backward detection methods, unclear relationships, and unsound meat detection methods, and achieve intuitive results, less quantitative and influencing factors, and simple operation methods.
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[0065] Example 1 Determination of protein-fat content ratio
[0066] Take 10g of the pork sample and use the Kjeldahl method to determine the protein content of the sample. Then take 10g of the pork sample and use the Soxhlet extraction method to determine the fat content of the pork sample. Then divide the measured protein content by the fat content to obtain the protein and fat content. ratio.
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[0067] Example 2 Determination of the brightness value of pork samples
[0068] Cut a pork sample with a thickness of 1 cm, place it at 2°C for 1 hour, and measure the brightness value of the surface of the meat sample with a color difference meter.
Example Embodiment
[0069] Example 3 Determination of the brightness value of pork samples
[0070] Cut a pork sample with a thickness of 2 cm, place it at 6°C for 2 hours, and measure the brightness value of the surface of the meat sample with a colorimeter.
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