荣昌猪肉质的硬度分析研究

Analysis and study on meat hardness of Rong-chang pig meat

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）.