| 泾县市场猪肉品质调查研究 |
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| 引用本文： | 李娜,王远孝,沈振宁,颜培实.泾县市场猪肉品质调查研究[J].安徽农业科学,2008,36(9):3671-3673. |
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| 作者姓名： | 李娜 王远孝 沈振宁 颜培实 |
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| 作者单位： | 南京农业大学动物科技学院,江苏南京,210095 |
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| 摘 要： | 目的]了解泾县农贸市场猪肉品质状况。方法]从安徽省泾县农贸市场共选取8头土种猪和杂交猪,分析其肉质性状。结果]肌肉成熟后,杂交猪的肉色为2.9左右,低于土种猪。杂交猪和土种猪的pH值和滴水损失都在正常范围内。杂交猪的水分含量为71.62%,高于土种猪。杂交猪和土种猪的肌内kg脂肪含量均高于3.0%,达到理想值。肌内脂肪含量与大理石纹评分呈极显著正相关,相关系数为0.99。杂交猪的肌肉剪切力为3.80 kg,大于土种猪,说明我国地方猪肉嫩度小于外来猪,且含有我国地方猪基因频率越低的猪肉嫩度越大。结论]滴水损失小、肌内脂肪适宜和水分含量低是地方猪种肉质的内在特性。
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| 关 键 词： | 猪肉 肉色 pH值 滴水损失 嫩度 |
| 文章编号： | 0517-6611(2008)09-03671-02 |
| 修稿时间： | 2007年11月28 |
Investigation on the Quality of Pork on Farm Product Market of Jingxian County |
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| LI Na.Investigation on the Quality of Pork on Farm Product Market of Jingxian County[J].Journal of Anhui Agricultural Sciences,2008,36(9):3671-3673. |
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| Authors: | LI Na |
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| Abstract: | Objective] The aim of the research was to get know of the quality conditions of pork on farm product market of Jingxian county.Method] Eight indigenous and hybrid pigs were selected from farm product market of Jingxian county to analyze their meat characteristics.Result] After muscle aging,meat color of hybrid pig was about 2.9,lower than that of indigenous pig.The pH value and drip loss of hybrid and indigenous pig were all in the normal range.Water content of hybrid pig was 71.62%,higher than that of indigenous pig.The intramuscular fat content in hybrid pig and indigenous pig were both higher than 3.0%,reaching ideal values.The intramuscular fat content showed an extremely significantly positive correlation with the marbling scoring,with the correlation coefficient of 0.99.The shearing force of hybrid pig was 3.80 kg and it was greater than that of indigenous pig,which indicated that the pork tenderness of local pigs in China was less than that of foreign pigs and the porker tenderness of local pigs in China with lower gene frequency was greater.Conclusion] Less drip loss,suitable intramuscular fat and lower water content were the intrinsic characteristics of meat quality in local pigs in China. |
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| Keywords: | Pork Meat color pH value Drip loss Tenderness |
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