白色杜洛克×二花脸资源群体中屠宰季节对猪肉pH值和肉色的影响  

Effect of Slaughter Season on Pork Colour and pH in the White Duroc × Erhualian Intercross

作　　者：周利华[1] 段艳宇[1] 麻骏武[1] 

机构地区：[1]江西农业大学动物生物技术国家重点实验室培育基地,江西南昌330045

出　　处：《江西农业大学学报》2009年第4期585-588,共4页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家自然科学基金资助项目(30425045)

摘　　要：以白色杜洛克×二花脸资源家系冬、夏两季的两批F2屠宰个体为材料,分析比较两个季节组背最长肌、半膜肌pH值和肉色间差异及pH值对肉色影响的差异。结果显示:背最长肌和半膜肌pH值和肉色均受季节的显著影响。冬季组背最长肌45 m in pH值显著高于夏季组,而2种肌肉24 h pH值在两组间无差异;夏季组2种肌肉的L*值均显著高于冬季组,a*和b*值显著低于冬季组。2组的2种肌肉pH值与L*值显著中度相关,a*值和b*值与pH值仅在夏季组中呈中度相关。The Longissimus and Semimembranous muscles of F2 pigs in the White Duroc and Erhualian intercross were analysed to compare the difference in pH, meat colour and the correlation coefficients of pH and meat colour between winter and summer. The results showed that slaughter season had a significant influence on meat colour and pH in both two muscles. The pH values measured at 45 min in the Longissimus muscle in winter were significantly higher than those in summer, whereas no difference was found in pH at 24 h between the two seasons. Summer - slaughtered meat had highter L ＊ values but lower a ＊ and b ＊ values than winter - slaughtered meat （ P 〈 0.05 ）. Furthermore, there were significant correlations between pH and L ＊ value in the two slaughter seasons. However, only in summer, significant correlations were found between pH values and a＊ or b＊ .

关 键 词：季节 猪 PH值 肉色 

分 类 号：S828.1[农业科学—畜牧学]