杂种野猪宰后肌肉品质特性的研究

Study on Meat Qualities of Crossbred Boar

猪的品种是影响猪肉食用品质的最主要因素,而猪肉的化学组成成分和宰后生理生化变化则是肌肉品质形成的基础。针对杂种野猪和本地白猪两种不同的品种猪在相同条件下饲养和屠宰,研究了宰后肌肉的色泽红度a值、pH值、嫩度(剪切力)和蒸煮损失的变化情况。试验表明,杂种野猪肉红度较深且保持时间长,pH值高,嫩度差,蒸煮损失少。

The pig＇s breed of is the most important factor of effecting pig＇s edible qualities, chemical composition and nutrient metabolism are biochemical basis for the development of pork quality traits. This paper aimed at investigating red a-value, pH-value, tenderness （ or shear force ） and cooking loss of crossbred boars and domestic white pigs throughout process of conditioning at the same conditions of feeding and slaughter. The results indicated that crossbred wild pig＇s meats have the thicker red a-value and keeping more time, higher pH-value, worse tenderness and small cooking loss rate.