摘要
选择不同体重荣昌猪的不同部位肌肉块,采用系统分组试验设计,测试不同体重、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;肉的硬度随着猪体重增加而降低(p>0.05);不同部位间肉块的硬度值有极显著差异(p<0.01);肉块的硬度值随着贮藏时间延长有先上升后下降的趋势(p>0.05)。
Different parts of meat on different weight of Rong - chang pigs were selected in this re- search. Through the systematic group tests, hardness of meat in various muscle fibers directions from dif- ferent body weight, freshness and parts was tested. The results showed that the hardness order of various muscle fibers directions was horizontal 〉 tangential 〉 vertical ; hardness reduced when the pig weight gained ( p 〉 0.05 ) ; a highly significant differences between different parts ( p 〈 0.01 ) ; hardness increased and then decreased with the extension of storage time ( p 〉 0.05).
出处
《肉类工业》
2012年第11期30-33,共4页
Meat Industry
基金
"十一五"国家科技支撑计划<荣昌猪猪肉加工关键技术研究与产业化示范>研究项目
课题编号:2007BAD51B06
关键词
荣昌猪
肉质硬度
分析
Rong - chang pig
meat hardness
analysis