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Position: Home > Articles > The study on the relationship between lean percentage of the pig carcass read by machine and grade of pig strain MEAT RESEARCH 2005 (12) 42-45

猪胴体瘦肉率仪器测定值与生猪品种等级的关系研究

作  者:
程文新;王玉芬;岳田利;张志伟
单  位:
西北农林科技大学食品科学与工程学院,双汇集团技术中心河南漯河462000,双汇集团技术中心,西北农林科技大学食品科学与工程学院,双汇集团技术中心 陕西杨凌712100,河南漯河462000,陕西杨凌712100,河南漯河462000;西北农林科技大学食品科学与工程学院
关键词:
猪胴体;瘦肉率;生猪品种;PG100;智能分级
摘  要:
使用PG100瘦肉率测定仪,对四种不同品种等级的生猪屠宰后的胴体的瘦肉率进行了测定,并与精确分割试验测定的瘦肉率进行了比较。结果表明使用仪器测定的瘦肉率指标,能够较好地反映生猪品种等级的优劣,可以用于生猪屠宰过程中的智能分级。
译  名:
The study on the relationship between lean percentage of the pig carcass read by machine and grade of pig strain
作  者:
Cheng Wen-xin1,2,Wang Yu-fen2,Yue Tian-li1,Zhang Zhi-wei2(Collegeo f FoodS cience andE ngineering,NorthwestS ci-TechU niversityo f Agriculturea ndf orestry,Yangling 712100,China)
关键词:
pig carcass;lean percentage;pig strain;PG100;automaticg rading
摘  要:
Lean percentages of the pig carcasses of four grades of pig strains got by PG100 GradingProber were Investigatede, and compared with the lean percentages got by cut out trial. The result showsthat the lean percentages got by PG100 can well reflect the quality accord to the pig’s strain,andit can be used as basic value for carcass automatic grading during slaughter.

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