肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2012年
12期
22-26
,共5页
荣昌猪%黏着性%分析
榮昌豬%黏著性%分析
영창저%점착성%분석
Rong - chang pig%meat stickiness%analysis
以荣昌猪不同体重、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重、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；黏着性随着猪的体重增加而增大（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。
以榮昌豬不同體重、不同部位肉塊，經橫切、平切和縱切肌纖維取樣，採用繫統分組試驗設計，分析比較榮昌豬肉的不同體重、不同部位、不同方嚮肌纖維、不同新鮮度以及新鮮與凍結解凍肉間的黏著性差異性，結果錶明：肉質黏著性與肌纖維的方嚮無關；黏著性隨著豬的體重增加而增大（p〈0．05）；不同部位肉質黏著性絕對值以腹壁肌最大；從新鮮到腐敗的變質過程中黏著性總趨勢下降；解凍肉黏著性絕對值小于新鮮肉。
이영창저불동체중、불동부위육괴，경횡절、평절화종절기섬유취양，채용계통분조시험설계，분석비교영창저육적불동체중、불동부위、불동방향기섬유、불동신선도이급신선여동결해동육간적점착성차이성，결과표명：육질점착성여기섬유적방향무관；점착성수착저적체중증가이증대（p〈0．05）；불동부위육질점착성절대치이복벽기최대；종신선도부패적변질과정중점착성총추세하강；해동육점착성절대치소우신선육。
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 stickiness of meat unrelated to the direction of muscle fibers, it had an up trend with the increase of body weigh (p 〈 0.05), and the abdominal wall meat had an absolute maximum stickiness in the different part of the body. The stickiness was decreased in the process from fresh to spoilage, and the absolute stickiness of thaw meat was less than the fresh meat.
