肉兔肉质评定方法的建立  

Establishment of evaluation method for rabbit meat quality

作　　者：王国静[1] 何航[1] 董丽娟[1] 李瑶[1] 李涛[1] 周勤飞[1] 

机构地区：[1]西南大学荣昌校区动物科学系,重庆荣昌402460

出　　处：《肉类工业》2014年第5期10-14,共5页Meat Industry

基　　金：国家科技支撑计划(项目编号:2011BAD36B03)

摘　　要：为探究肉兔肉质评定方法,选取体质健康的商品肉兔30只,按解剖学和兔肉商品学原理对其胴体分割。对前腿、后腿及背最长肌分别测定pH值、剪切力、肉色、滴水损失、蒸煮损失等指标。结果表明,上述各部位其测定指标的平均值分别为:前腿pH值为6.42,剪切力为0.26kg.f,肉色L*值31.61、a*值3.94、b*值2.73,蒸煮损失为6.88%;后腿pH值为6.35,剪切力为0.18kg.f,肉色L*值25.25、a*值4.11、b*值2.53,蒸煮损失为32.88%;背最长肌pH值为5.68,剪切力为0.22kg.f,肉色L*值26.28、a*值3.71、b*值3.55,滴水损失为8.44%,蒸煮损失为6.82%。因此,对pH值的测定,选择后腿中心部位为最佳的评定部位;对剪切力的测定,选择背最长肌为最佳的评定部位;对肉色、亮度的评定中选择后腿为最佳的评定部位,红色度和黄色度的评定中选择前腿为最佳的评定部位;对滴水损失的测定,选择背最长肌前段为最佳的评定部位;对蒸煮损失的测定,选择前腿或背最长肌为最佳的评定部位。To study the evaluation methods for rabbit meat quality,30 health products rabbits were selected.The carcass was cut according to the principle of anatomy and rabbit meat products.The pH,shear stress,flesh color,drip loss and cooking loss of foreleg,hind leg and longissimus muscle of back were determined respectively.The result showed that the average of above indexes as follow：the pH,shear stress,flesh color L＊,a＊ value,b＊ value cooking loss of foreleg was 6.42,0.26kg.f,31.61,3.94,and 2.73 and 6.88%,respectively,the index of hind leg was 6.35,0.18kg.f,25.25,4.11,2.53,and 32.88%,respectively,and the index of longissimus muscle of back was 5.68,0.22kg.f,26.28,3.71,3.55 and 8.44% and cooking loss 6.82%.Therefore,the hind leg center was chose to the best evaluation for determining pH,the longissimus muscle of back was chose for determining shear stress.The hind leg was chose for determining flesh color and brightness,the foreleg was chose for determining redness and yellowness.the longissimus muscle of back was chose for determining drip loss,the foreleg or longissimus muscle of back was chose for determining cooking loss.

关 键 词：肉兔 胴体 肉质 指标 

分 类 号：S829.1[农业科学—畜牧学]