3种猪肉的品质分析

Meat Quality Traits of Different Pig Breeds

以恩施当地传统饲养黑内二元猪、全价配合饲料饲养黑内二元猪及全价配合饲料饲养三元猪为样本,分别测定3种猪后腿肉和里脊肉的矿物质含量、质构、风味成分,以探讨不同品种及饲喂方式对猪肉品质的影响。结果表明:传统饲养黑内二元猪肉Se含量最高,且肉硬度最大;全价配合饲料饲养黑内二元猪肉的嫩度最大;3个类型猪的生肉和熟肉均存在风味差异,可通过电子鼻进行区分。

In order to explore the effect of pig breed and feed on meat quality traits, two different pig breeds including two-way crossbred black pigs fed on traditional feed or complete formula feed, and three-way crossbred pigs fed on complete formula feed were compared for differences in mineral contents, texture and flavor compounds of pork hindquarter and tenderloin. It was found that pork from two-way crossbred pigs fed on traditional feed contained the most abundant selenium and had the largest hardness, while pork from two-way crossbred pigs fed on complete formula feed was the most tender. Raw and cooked pork from the three groups had obvious differences in flavor which could be discriminated by electronic nose.