| 猪肉品质的评定及影响因素 |
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| 引用本文： | 陈艳珍.猪肉品质的评定及影响因素[J].中国畜牧兽医,2012,39(7):155-158. |
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| 作者姓名： | 陈艳珍 |
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| 作者单位： | 山东理工大学生命科学学院,山东淄博 255049 |
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| 摘 要： | 猪肉品质是一个综合性状,涉及许多方面,影响的因素很多。猪肉品质常用猪肉的pH、颜色、嫩度、风味物质、肌肉持水力、肌内脂肪含量等指标进行评定,影响的主要因素有年龄、品种、性别、营养、饲养管理、宰前状况、屠宰工艺等方面。作者对国内外的相关研究进行了综述。
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| 关 键 词： | 猪肉品质 评定指标 影响因素 |
| 收稿时间： | 2011-12-15 |
The Evaluation of Pork Quality and its Influencing Factors |
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| CHEN Yan-zhen.The Evaluation of Pork Quality and its Influencing Factors[J].China Animal Husbandry & Veterinary Medicine,2012,39(7):155-158. |
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| Authors: | CHEN Yan-zhen |
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| Institution: | College of Life Science,Shandong University of Technology,Zibo 255049,China |
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| Abstract: | Pork quality is a very complicated concept and system,which is influenced by many aspects,pork quality is evaluated by the degree of pH value,carnation,tenderness,water holding capacity,the content of infiltrated fat(IMF) and so on,is influenced by many factors,such as age,breed,sex,nutrition,feeding and management,the slaughter program and so on.This paper reviewed the research progress in and abroad from these aspects. |
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| Keywords: | pork quality evaluation index influencing factors |
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