Influence of Sodium Bicarbonate and Vitamin C on Quality Parameters of Pork Shelf Life
The effects of different concentration of sodium bicarbonate solution and saturation Vitamin C solution perfusion on quality parameters of pork shelf life were tested for 54 pork samples. The results showed that compared with control group,with regard to meat quality parameters of shelf live at 48 hour's storage, there is a tendency that L~* value, a~* value and b~* value can be lowered by 0.8 mol·L~(-1) sodium bicarbonate group and the drip loss can be lowered by 0.8 mol·L~(-1) sodium bicarbonate group and Vitamin C group.