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荣昌猪肉质硬度分析

作  者:
刘文宗;周勤飞
单  位:
西南大学荣昌校区动物科学系
关键词:
荣昌猪;肉质硬度;分析
摘  要:
选择不同体质量荣昌猪的不同部位肌肉块,采用系统分组试验设计,测试不同体质量、不同新鲜程度下不同部位的肌肉块在不同肌纤维方向的硬度。结果表明:肉质硬度以横向肌纤维最大,切向肌纤维次之,纵向肌纤维最小;肉的硬度随着猪体质量增加而降低(P>0.05);不同部位间肉块的硬度有极显著差异(P<0.01);肉块的硬度随着贮藏时间延长有先上升后下降的趋势(P>0.05)。
译  名:
Hardness Analysis of Rongchang Pig Meat
作  者:
LIU Wen-zong,ZHOU Qin-fei(Department of Animal Science,Southwest University(Rongchang Campus),Chongqing 402460,China)
关键词:
Rongchang pig;meat hardness;analysis
摘  要:
Muscles from different parts of Rongchang pigs with different body weights were collected for analysis of the effects of pig body weight,body part,pork freshness,and muscle fiber direction on hardness of pork muscles.The results showed that horizontal muscles had the largest hardness followed by tangential muscles;and the hardness of vertical muscles was the smallest.Pork muscle hardness declined with increasing pig body weight(P > 0.05).Highly significant variations in the harness of muscles from different body parts were observed(P < 0.01).Pork muscle hardness initially ascended and then declined with increasing storage time(P > 0.05).

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