CAJ | 학술논문

选择不同体重荣昌猪的不同部位肌肉块，采用系统分组试验设计，测试不同体重、不同新鲜程度下不同部位的肌肉块在不同肌纤维方向的硬度。结果表明：肉质硬度以横向肌纤维最大，切向肌纤维次之，纵向肌纤维最小；肉的硬度随着猪体重增加而降低（p〉0．05）；不同部位间肉块的硬度值有极显著差异（p〈0．01）；肉块的硬度值随着贮藏时间延长有先上升后下降的趋势（p〉0．05）。
선택불동체중영창저적불동부위기육괴，채용계통분조시험설계，측시불동체중、불동신선정도하불동부위적기육괴재불동기섬유방향적경도。결과표명：육질경도이횡향기섬유최대，절향기섬유차지，종향기섬유최소；육적경도수착저체중증가이강저（p〉0．05）；불동부위간육괴적경도치유겁현저차이（p〈0．01）；육괴적경도치수착저장시간연장유선상승후하강적추세（p〉0．05）。
Different parts of meat on different weight of Rong - chang pigs were selected in this re- search. Through the systematic group tests, hardness of meat in various muscle fibers directions from dif- ferent body weight, freshness and parts was tested. The results showed that the hardness order of various muscle fibers directions was horizontal 〉 tangential 〉 vertical ; hardness reduced when the pig weight gained ( p 〉 0.05 ) ; a highly significant differences between different parts ( p 〈 0.01 ) ; hardness increased and then decreased with the extension of storage time ( p 〉 0.05).