猪肉嫩度测定方法对比分析  

Comparative Study of Pork Tenderness Evaluation Method

作　　者：呼红梅[1,2] 成建国[1,2] 王彦平[1,2] 郭建凤[1,2] 朱荣生[1,2] 张印[1,2] 王诚[1,2] 王继英[1,2] 黄洁 武英[1,2] Hongmei Hu;Jianguo Cheng;Yanping Wang;Jianfeng Guo;Rongsheng Zhu;Yin Zhang;Cheng Wang;Jiying Wang;Jie Huang;Ying Wu(Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan Shandong;Key Laboratory of Disease Control and Animal Breeding of Shandong Province, Jinan Shandong;Institute of Sci-Tec Information, Shandong Academy of Agricultural Sciences, Jinan Shandong)

机构地区：[1]山东省农业科学院畜牧兽医研究所,山东济南 [2]山东省畜禽疫病防治与繁育重点实验室,山东济南 [3]山东省农业科学院科技信息研究所,山东济南

出　　处：《食品与营养科学》2017年第1期23-31,共9页Hans Journal of Food and Nutrition Science

基　　金：国家生猪产业技术体系(CARS-36);国家自然科学基金(31501928);山东省自然基金(ZR2015CM007);山东省农业科学院青年基金(2014QNM041);山东省科技发展计划(2015GNC111011)。

摘　　要：【目的】改进肌肉嫩度测定方法,达到简单、快速、易于操作,以期适用工业化生产。【方法】以45头杜长大三元杂交猪(DLY)背最长肌为素材,利用嫩度仪和质构仪,研究屠宰后8 h、24 h、48 h、72 h 4个时间点、不同肌纤维走向的冷却肉嫩度,以及72 h熟肉嫩度,对比分析不同时间点、肌纤维走向和不同仪器测定的肌肉剪切力值,建立冷却肉与熟肉间的数学模型。【结果】宰后8~72 h不同肌纤维走向(垂直、斜向)的冷却肉剪切力值变化趋势一致,二者间极显著正相关(p <0.01);宰后24 h冷却肉剪切力值与72 h熟肉剪切力值呈显著线性相关(p <0.05);国产嫩度仪与质构仪测定的肌肉剪切力值极显著正相关,相关系数达0.688 (p <0.01),而且二者间线性关系良好。【结论】生产中24 h排酸后可直接横切取背最长肌,钻取肉样进行剪切力值测定;屠后24 h冷却肉剪切力值可客观反映猪肉嫩度;国产嫩度仪可与质构仪互相替代,进行肌肉嫩度评定。Objective: This study was designed to improve the method of analyzing the meat tenderness in the pork industry, and then achieved a simpler, quicker and easier operation. Method: The meat tenderness from both sides’ longissimus dorsi of 45 DLY was measured with tenderometer (C-LM3, China) or texture analyzer (TA.XT Plus, Stable Micro System, UK). The tenderness of cooled meat of different muscle fiber trends and at 6 h, 24 h, 48 h, 72 h after slaughter and cooked meat of 72 h were studied to compare the muscle shear values evaluated by different instruments, time points and muscle fiber trends, and then build the mathematic model between cooled and cooked meat. Result: Cooled meat of 6 - 72 hs after slaughter, with different muscle fiber trends (vertical, diagonal), has the same shear values changing trend, and they are in a very significantly positive relation (p

关 键 词：猪肉 嫩度 剪切力值 冷却肉 方法改进 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]