英文摘要 |
The objective of this study was to evaluate the effect of nanphotocatalyst radiation on the quality of pork. The product was manufactured to simulate fresh pork currently available in the retail market. The fresh pork after the treatment of nanphotocatalyst radiation was vacuum packaged and stored at 4℃ for 0 to seven days. Result showed that no significant difference was found for the color of pork with or without the nanphotocatalyst radiation treatment. Though higher values of TBA, purge losses and total plate count were obtained in minced pork, the PH of pork, TBA value and the plate count for the other three kinds of pork (i.e. collop, julienne pork and minced prok) after the treatment of nanphotocatalyst radiation, was lower than the control group. |