淮南猪肉食用品质的研究

Research on Edible Qualities of Huainan Swine

从河南省信阳市浉河区十三里桥乡养殖场随机选取1龄左右健康无病、发育正常、人工养殖的淮南猪8头和生长健康、发育正常的当地白猪4头为样本(公、母各半),集中屠宰,然后用常规方法对猪肉的食用品质进行比较全面系统的测定研究。结果表明,淮南猪肉大理石纹评分为3.70分,肌纤维直径为14.50μm,剪切力为527kPa,极显著低于当地白猪。其他食用品质指标包括肉色、pH值、失水率、系水能力和熟肉率与当地白猪之间不存在显著性差异。

In this study, eight health, 1 ± 0.25 years old, artificial breed Huainan swines were selected randomly from Henan province Xinyang city Shihe district as sample and four health local white pigs were select as comparison （half male and half female） . They were butchered together. By conventional and advanced apparatus, example for conventional method, the edible quality, The results were showed that： Huainan pork Dali grain grading, the muscle fiber diameter, the sheafing force are 3.75 minutes, 14.50 μm, 5.38 kg/cm^2 respectively, which are lower than the local white pork significantly. Other edible quality target including the yellowish pink, the pill value, the pH24 value, the dehydration rate, the holding water power and the cooked meat percentage does not have the significance difference eith the local white pig pork.