Evaluation of Freshness of Pork Bsaed on the Different of Cadaverine

Abstract:

During the storage of meat,the number of microorganisms and the content of cadaverine were increased with increasing of the storage time.In this study,the fresh meat was putted in the condition of 4℃ for one week,and the curve of the number of microorganism and cadaverine content were detected.e.The result showed that the cadaverine increases instantly during the storage.The evidence increased begins at the third day,the meat change from fresh to hypofresh.At the fifth day it increased faster,the meat decayed.It shows that cadaverine content has a good relation with T-VBN and microbiology.