利用人工口腔来客观评定猪肉多汁性的新方法

A New Objective Mothod of Pork Juiciness Measurement Using an Artificial Mouth

研制两种人工口腔模型（ＡＭＡ和ＡＭＢ）用于度量猪肉的多汁性。人工口腔由海绵舌和人工牙组成。肉样方（４×４×２ｃｍ）水浴（７５℃，１５ｍｉｎ）后在一定压力下被人工口腔咬合１ｓ，由这种咬合导致的肉汁损失量用作猪肉多汁性的客观度量。根据３０个猪背最长肌胸段随机样本测定结果，ＡＭＢ型人工口腔在加压４００Ｎ时对肉样的度量值能达到最佳重复率（０．８５），并与主观度量的多汁性形成最强的相关（ｒ＝０．８１）。此外，ＡＭＢ型人工口腔对肉样的度量值与肉质参数的相关程度要高于主观评定多汁性与肉质参数的相关。因此。

Two artificial mouth prototype models (AMA and AMB) have been developed for objectively measuring porcine meat juicinese.The model was made of a sponge tonque and a set of artificial human teeth.Having been water bathed at 75℃ for 15 minutes,a meat sample block sized about 4×4×2cm was bitten with the model for 1 second at a certein pressure.The juice loss caused by the bite was the objective juiciness.The test on 30 random porcine longissimus thoracis et lumborum proved the best measurement in repeatability (0 85) and in correlation with the subjectively measured juiciness (r=0 81) was made with AMB at 400 newton pressure.In addition,the objective measurements with AMB correlated better to the meat quality parameters of the 30 samples than the subjective ones did.After some standardizations the AMB is recommendable for practical applications in future.