蓝塘猪肉切块品质点评  

Meat Cut Evaluation of Lantang Pig

作　　者：张伟力[1] 吴同山 王敬军 田存锋 胡毅军 王红兵 

机构地区：[1]安徽农业大学,合肥安徽230036 [2]新丰板岭原种猪场,广东韶关511100

出　　处：《养猪》2015年第2期57-60,共4页Swine Production

摘　　要：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。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.

关 键 词：蓝塘猪 猪肉 切块 品质 

分 类 号：S879.2[农业科学—畜牧兽医]