我国猪肉质指标的精确性研究  

A STUDY ON THE ACCURACI ES OF PORE QUALITY CRITERIA IN CHINA

作　　者：李学伟[1] 李芳琼[1] 肖永祚[1] 

机构地区：[1]四川农业大学畜牧系,雅安625014

出　　处：《四川农业大学学报》1993年第3期388-393,共6页Journal of Sichuan Agricultural University

摘　　要：本试验用雅南猪30头,长雅猪33头,以德国专用肉质pH仪的测定值(pH仪测值)作为标准,研究了我国常规肉质指标的精确性和可行性,并比较了两品种间的肉质差异。结果表明:pH比色值与pH仪测值的相关最高(r=0.64),有一定精确性;肉色评分与pH仪测值呈中等正相关,平均为0.3,斗膜肌的肉色评分较背最长肌精确;三个系水力性状中失水率和贮存损失与pH仪测值呈负相关分别是-0.29和-0.22,熟肉率与pH仪测值呈弱的正相关为0.21,以失水率的精确性和可行较好;肌肉大理石纹评分以及4个化学成分与pH仪测值相关很低接近0,但肌肉大理石纹与粗脂肪含量的相关高达0.66,是较好的预测性状;雅南猪的肉质极显著地优于长雅猪,长雅猪中PSE个体占18.2％,DFD个体未发现,雅南猪中无PSE肉但DFD个体占6.7％。The relationships between the ordinary measurements of meat quality in China and ph-value measured by Digital-ph-Meter('Portamesse 651', Fa. Knick, Germany)in 30 Yanan pigs and 33F1 Landrace×Yanan)pigs have been analysed. The results show that correlation between the pH-values measured by colorimeter and by Digital-ph-Meter is high(r=0.64)The middle correlation (r=0.3) exists between the subjective color score and the ph-value. The subjective color score in M. semimembranosus is more accuracy than that in M. Longissimus dorsi(LD). The correlation coefficients of three water binding characters to the pH-Value decreaes in the following:Water loss percentage(r=-0.29),Drip loss percentage (r=-0.22)and cook holding percentage(r=0.21)Subjective marbling score and 4 chemical components in LD have no relation with Ph-value,but the mabling score is related with intramuscular fat (r=0.66)The meat qualiW of Yanan Pig is significant better than F1

关 键 词：肉质指标 精确性 猪肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]