| Summary: | 碩士 === 國立臺灣大學 === 畜產學系 === 85 === Abstract
The primary purposes of curing meat are development of cured
meat flavor and cured meat color. In addition, meat curing for
Chinese-style sausage was used as a means of preserving meat
during times of low meat prices in the Taiwan meat industry. In
actual practice, the ground lean meat was solely mixed with the
salt, sugar, spices and sodium nitrite, and then stored in a
refrigerator for storage. Experiments were designed to determine
the effects of modified atmospheres treatment (air control,
vacuum, 100% N2, 100%CO2) and storage temperatures (0℃, 4℃,
8℃) on the chemical and microbial properties of lean meat in
curing procedure.
The results showed that 100%CO2 at 0℃ restricted the growth of
all organisms (p<0.05) on curing lean meat. Among the
treatments, the air control had the highest total plate count
(TPC). The counts were greater than 1.0×107 (CFU/g) for the
11th day at 8℃, for the 21th day at 4℃ and for the 49th day at
0℃. The curing lean meat exhibited signs of spoilage since a
spoilage odor was detected for these samples.
Regardless of modified atmosphere treatments aod storage
temperatures, a reduction in residual nitrite with increased
curing time for all samples. The minimum amount of residual
nitrite content in curing lean meat was obtained from 100%CO2
at 8℃. The TBA results indicated the air control had higher
values than other modified atmosphere treatments. However, no
significant difference( existed among other modified atmosphere
treatments. For all samples, TBA values tended to slightly
increase over storage time.The air control group had the lowest
Hunter a values (redness) on surface and in interior of curing
lean meat; on the other hand, the Hunter L values (brightness)
and Hunter b values (yellowness) were significantly different(
p<0.05) for 100%CO2 at 0℃ and 4℃.
In summary, curing lean meat treated by modified atmosphere
appear to be a feasible method of maintaining desirable curing
lean meat characteristics for an extended period of time when
stored at refrigerator temperature. And 100%CO2 at 0℃curing
procedure is indicated for the best acceptance.
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