摘要
通过对市场上生鲜猪肉的新鲜度、系水力、肉色、嫩度等肉质指标的测定,从包装方式、认证方式、猪品种方面分析市售生鲜猪肉品质差异状况,为指导合理消费及制定相应的标准提供参考。结果表明:分割包装肉样的新鲜度较未经分割包装的差,但是在水分含量、系水力、嫩度方面品质较好;未经认证猪肉与绿色猪肉、有机猪肉相比,存在系水力较差、嫩度较差、水分含量合格率较低的问题;本地猪肉与杂交猪肉相比,具有系水力好、肉色鲜红、质地细嫩等优良品质特点。
In order to provide references for reasonable consumption and the formulation of relevant standards, the differences in the freshness, water-holding capacity （WHC）, color and tenderness of commercial fresh pork were investigated among different packaging types, different certification grades and different pig breeds. The results showed that： （1） segmented packaged pork was inferior in freshness but superior in water content, WHC, and tenderness to non-segmented packed pork; （2） Compared with green pork and organic pork, non-certified pork had higher drip loss rate, poorer tenderness and higher unqualified rate of water content; and （3） Better meat quality characteristics such as higher WHC, brighter red color and tender texture were observed for native pigs than hybrid pigs.
出处
《肉类研究》
2012年第1期5-9,共5页
Meat Research
基金
农业部公益性行业(农业)科研专项(201003008-10)
关键词
生鲜猪肉
品质
差异
fresh meat
quality
difference
