CAJ | 학술논문

该调研对100 kg级蓝塘肥猪胴体作了切块分析。其胴体具备传统极品短胴特点。其前肩切块、大排切块大理石纹丰富，肉色红艳，适合用于高端中式烧烤或涮火锅。小排切块肉嫩髓多，适合于煲汤和早茶粤菜，五花肉切块细腻肥嫩，股四头肌红度适中，适用于广东名吃肉蓉粥，股二头肌纤维细巧、大理石纹丰富，可作极品广式香肠。测定提示蓝塘猪的肉质育种方向应为鲜肉与烤肉兼用型，并保持该胴体所具备的传统极品肉优势和竞争国际品牌猪肉的潜力。
해조연대100 kg급람당비저동체작료절괴분석。기동체구비전통겁품단동특점。기전견절괴、대배절괴대리석문봉부，육색홍염，괄합용우고단중식소고혹쇄화과。소배절괴육눈수다，괄합우보탕화조다월채，오화육절괴세니비눈，고사두기홍도괄중，괄용우엄동명흘육용죽，고이두기섬유세교、대리석문봉부，가작겁품엄식향장。측정제시람당저적육질육충방향응위선육여고육겸용형，병보지해동체소구비적전통겁품육우세화경쟁국제품패저육적잠력。
The meat cuts of 100 kg Lantang finishers were reviewed for the meat cut quality. The carcass has the characters of traditional short carcass of top quality. A reach marbling has been found in the picnic cuts and T bone cuts which could be used as Chinese BBQ and hot pot. The tender rib cuts with reach marrow could be used as pork soup and Cantonese breakfast cuisine. The belly cuts are fine and tender. The ham cuts have medi-um redness which is good for the famous Cantonese pork conge. With the reach marbling the biceps cuts of fine fibers could be used for Cantonese sausages of top quality. The test imply that the Lantang breeding target should be both fresh meat cuts and roust cuts for its advantages of traditional top quality. Meanwhile, carcasses should keep the potential competitive for international brand pork.