Pork loin and leg were evaluated 24 h after slaughter and during refrigerated (5 °C) and frozen storage for microbial counts, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and bioactive amines. Spermine was the prevalent amine in fresh pork loin and leg, followed by spermidine and agmatine. During refrigerated storage, pH, TVB-N, mesophilic and psychrotrophic counts increased and no changes (p < 0.05) were observed on polyamines; however putrescine, cadaverine and histamine were produced and accumulated throughout storage. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) for all parameters indicated a shelf life of 8 days for both cuts, which was also coherent with safety regarding histamine levels. During frozen storage, there was no change on amines and pH, TVB-N decreased, and TBARS increased. None biogenic amine was produced. PCA and HCA were not able to classify frozen pork based on the analyzed parameters; however, a shelf life of 90 days was suggested for the frozen cuts based on lipid oxidation.

屠宰后24小时，冷藏（5°C）和冷冻储存期间评估猪腰和腿的微生物数量，pH，总挥发性碱氮（TVB-N），硫代巴比妥酸反应性物质（TBARS）和生物活性胺。精胺是新鲜猪里脊肉和腿肉中的主要胺，其次是亚精胺和胍丁胺。冷藏期间，pH，TVB-N，嗜温和精神营养菌计数增加且没有变化（p <0.05）在多胺上观察到; 然而，腐胺，尸胺和组胺在整个储存过程中产生并积累。所有参数的主成分分析（PCA）和层次聚类分析（HCA）表明，两种切块的保质期均为8天，这与组胺水平的安全性保持一致。在冷冻储存期间，胺和pH值没有变化，TVB-N降低，TBARS升高。没有产生生物胺。PCA和HCA无法根据分析的参数对冷冻猪肉进行分类；然而，基于脂质氧化的冷冻切片建议保质期为90天。