杂种野猪宰后肌肉品质特性的研究  

Study on meat quality of crossbred wild pig

作　　者：王永辉[1] 马俪珍[1] 张亚杰[1] 张建荣[1] 

机构地区：[1]山西农业大学食品学院,山西太谷030801

出　　处：《肉类研究》2006年第1期48-52,共5页Meat Research

基　　金：山西农业大学博士后基金"杂种野猪肉品质特性的研究"。

摘　　要：品种是影响猪肉食用品质的最主要因素,而猪肉的化学组成成分和宰后生理生化变化则是肌肉品质形成的基础。本文针对杂种野猪和本地白猪两种不同的品种猪,在相同条件下饲养和屠宰,研究了宰后肌肉的色泽红度a值、pH值、嫩度(剪切力)和蒸煮损失的变化情况。试验表明:杂种野猪达到极限pH的时间比本地白猪的长,杂种野猪的嫩度比本地白猪差,但蒸煮损失率却比本地白猪肉低。Species is the most important factor of effecting pig＇s ediable quality. Chemical composition and nutrient metabolism are biochemical basis for the development of pork quality traits, At the same conditions of feeding and slaughtering, This paper aimed at investigating red a pH value tenderness （ shear force）and cooking loss of crossbred boars and local white pigs during post-mortem aging. The result indicated that crossbed wild pig＇s meats have the thicker red a and keeping more time higher ultimate pH value, the worse tenderness and the small cooking loss rate.

关 键 词：杂种野猪 红度a值 PH值 嫩度 蒸煮损失 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]