Research on the Kinetic Model of Chilled Pork Quality

[Objective] The variation principle of chilled pork quality at different temperatures was studied.[Method] The pork stored at 0 ℃,5 ℃,10 ℃ and 20℃ was evaluated in the sensory,physical and chemical characters.The index system of fresh degree of chilled pork was set up based the function analysis of quality-level.Based on the calculation of the activation energy Ea and Q10 with Arrhenius Equation,the prediction model of shelf-life was established compared with the sensory evaluation and the storage quality versus shelf-life of the chilled pork after stored at different temperatures and circulation times was simulated.[Results] It was concluded that the TVBN was conformed to the first order.By means of sensory evaluation,the prediction function of shelf-life at any temperature(10-20 ℃) was θs(T)=2.38×1.62(293-T)/10 and the prediction function of shelf-life at any temperature(0-10 ℃) was θs(T)=3.79×1.6(283-T)/10.[Conclusion] The model could be used for the prediction of shelf-life of chilled pork.