养猪
養豬
양저
SWINE PRODUCTION
2014年
5期
65-67,68
,共4页
张伟力%王金勇%郭宗义%陈主平%潘红梅%张亮
張偉力%王金勇%郭宗義%陳主平%潘紅梅%張亮
장위력%왕금용%곽종의%진주평%반홍매%장량
胴体%切块%荣昌猪
胴體%切塊%榮昌豬
동체%절괴%영창저
carcass%meat cut%Rongchang Pig
本调研对110 kg荣昌肥育猪作了胴体切块分析。切块肉色红亮鲜艳，系水力强，质地细嫩，后躯股二头肌大理石纹尤为丰富，可作为中餐火锅和回锅肉的极品美食原料，并且具有开发高档品牌肉的市场潜力。
本調研對110 kg榮昌肥育豬作瞭胴體切塊分析。切塊肉色紅亮鮮豔，繫水力彊，質地細嫩，後軀股二頭肌大理石紋尤為豐富，可作為中餐火鍋和迴鍋肉的極品美食原料，併且具有開髮高檔品牌肉的市場潛力。
본조연대110 kg영창비육저작료동체절괴분석。절괴육색홍량선염，계수력강，질지세눈，후구고이두기대리석문우위봉부，가작위중찬화과화회과육적겁품미식원료，병차구유개발고당품패육적시장잠력。
The meat cuts of 110 kg Rongchang finishers were reviewed for the meat quality.The cuts have bright rose redness,strung water holding capacity,tender texture and very rich marbling of biceps.These characters are important for hot pot and Sichuan stew dishes as Chinese cuisine which needs top eating quality.In addition,the cuts are of potential capacity for super pork brand at markets.
