摘要
为研究肌肉的黏着性差异,本研究以荣昌猪不同体质量、不同部位肉块,经横切、平切和纵切肌纤维取样,采用系统分组试验设计,分析比较荣昌猪肉的不同体质量、不同部位、不同方向肌纤维、不同新鲜度以及新鲜与冻结解冻肉间的黏着性差异性。结果表明:肉质黏着性与肌纤维的方向无关;黏着性随着猪的体质量增加而增大(P<0.05);不同部位肉质黏着性绝对值以腹壁肌最大;从新鲜到腐败的变质过程中黏着性总趋势下降;解冻肉黏着性绝对值小于新鲜肉。
Muscles from different parts of Rongchang pigs with different body weights were sampled by cutting in the cross, horizontal and vertical directions and used to study meat adhesiveness differences. A hierarchical classification design was employed to comparatively analyze pork adhesiveness differences among different pig body weight, body parts, muscle fiber directions, freshness degrees as well as between fresh and thawed samples. Pork adhesiveness was unrelated to muscle fiber direction, but showed an upward trend with increasing pig body weight （P〈0.05）. Abdominal wall muscle had the largest absolute value of adhesiveness. Pork adhesiveness generally tended to decline during spoilage. Absolute value of adhesiveness was lower in thawed pork than fresh pork.
出处
《肉类研究》
2012年第9期23-25,共3页
Meat Research
基金
"十一五"国家科技支撑计划项目(2007BAD51B06)
关键词
荣昌猪
黏着性
分析
Rongchang pig
meat adhesiveness
analysis
