性别对猪肉品质特性的影响

Effect of Gender on Pork Quality Attributes

以去势公猪和母猪的背最长肌为材料,测定其理化指标,研究性别对猪肉品质特性的影响。结果表明:性别对猪肉的品质特性有明显影响。与母猪背最长肌的水分含量(75.16%)相比,去势公猪背最长肌的水分含量(74.40%)偏低;而去势公猪背最长肌的脂肪含量是母猪的2.5倍左右;宰后pH24值为5.85,相对母猪肉pH245.66较高;保水性较好;但其红度值为0.52,相对母猪肉红度值0.92较小;蒸煮损失为24.05%,相对母猪肉蒸煮损失21.76%较大;嫩度较差,去势公猪肉剪切力为5.10 kg,而母猪肉剪切力为3.79 kg。综合各项指标得出,去势公猪肉较宜于加工优质生鲜肉产品,但应注意改善产品的色泽和嫩度;而母猪肉由于在蒸煮损失和嫩度方面占优,较宜于加工灌肠等肉制品。

In order to explore the effect of gender on pork quality attributes,the physicochemical properties of longissimus dorsi muscle of barrows and gilts were determined.The results showed that gender obviously affected pork quality attributes.The water content of longissimus dorsi muscle of barrows was lower than that of gilts （74.40％ vs.75.16％）,but its fat content was approximately 2.5 times higher than that of gilts.longissimnus dorsi muscle of barrows had higher pH at 24 h post-mortem （5.85 vs.5.66） and better water-holding capacity,but lower redness （0.52 vs.0.92）,higher cooking loss （24.05％ vs.21.76％） and poorer tenderness （Warner-Brazier shearing force,5.10 kg vs.3.79 kg） than that of gilts.Taking all these indicators into consideration,the meat of barrows is more suitable for the processing of high-quality chilled meat,but its color and tenderness should be improved.In addition,the meat of gilts is more suitable for meat products such as sausages because of less cooking loss and better tenderness.