肉类研究
肉類研究
육류연구
MEAT RESEARCH
2012年
9期
23-25
,共3页
荣昌猪%黏着性%分析
榮昌豬%黏著性%分析
영창저%점착성%분석
Rongchang pig%meat adhesiveness%analysis
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.
為研究肌肉的黏著性差異,本研究以榮昌豬不同體質量、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質量、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;黏著性隨著豬的體質量增加而增大(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.
위연구기육적점착성차이,본연구이영창저불동체질량、불동부위육괴,경횡절、평절화종절기섬유취양,채용계통분조시험설계,분석비교영창저육적불동체질량、불동부위、불동방향기섬유、불동신선도이급신선여동결해동육간적점착성차이성.결과표명:육질점착성여기섬유적방향무관;점착성수착저적체질량증가이증대(P<0.05);불동부위육질점착성절대치이복벽기최대;종신선도부패적변질과정중점착성총추세하강;해동육점착성절대치소우신선육.
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.
