不同模式养殖的合作猪宰后成熟过程中肉质变化特点分析  

Analysis of Meat Quality during Post-Slaughter Maturation Process in Hezuo Swine under Different Farming Systems

作　　者：刘汉丽 尕旦吉 丁考仁青 石红梅 宫玉霞 赵光平 张红霞 张茜春 LIU Hanli;Gadanji;Dingkaorenqing;SHI Hongmei;GONG Yuxia;ZHAO Guangping;ZHANG Hongxia;ZHANG Xichun(Gannan Institute of Animal Science and Study,Hezuo,Gansu 747000,China)

机构地区：[1]甘南州畜牧科学研究所,甘肃合作747000

出　　处：《畜牧兽医杂志》2024年第6期10-13,共4页Journal of Animal Science and Veterinary Medicine

基　　金：石红梅专家工作室。

摘　　要：基于高寒牧区草原生态保护的迫切需求,为改变合作猪传统放牧养殖方式,探索不同模式养殖的合作猪肉品质特性及成熟机理,对放牧和舍饲两种模式饲养的合作猪宰后冷却成熟过程中肉质指标:肉色、pH值、肌原纤维小片化指数等的变化作对比分析。结果表明:在4℃条件下,合作猪肉成熟过程中肉色稳定,宰后当天进入僵直阶段,12h达到僵直最大程度,24h基本完成成熟。与放牧合作猪相比,成熟规律相同。Based on the urgent need for grassland ecological conservation in high-altitude pastoral areas,this study aims to change the traditional grazing farming method of Hezuo swine.It seeks to reveal the meat quality characteristics and maturation mechanisms of Hezuo swine under different farming systems.A comparative analysis of meat quality indicators during the cooling and maturation process after slaughter,including meat color,pH value,and myofibrillar fragmentation index,was conducted between two feeding systems:grazing and house feeding.The results indicate that at 4℃conditions,the meat color of Hezuo swine meat remained stable during the maturation process.Rigor mortis was initiated on the day of slaughter,reaching its maximum extent at 12 h,and the maturation process was essentially completed within 24 h.The maturation pattern was similar to that of Hezuo swine in grazing compared to house feeding.

关 键 词：合作猪 屠宰性能 成熟机理 肉品质 

分 类 号：S813.24[农业科学—畜牧学]