猪肉质的评定指标及测定技术

Evaluation indicators and determination technology of the pork quality

随着生活条件的提高,人们对猪肉品质的追求也不断提高。然而,在非洲猪瘟的巨大冲击下,现代化、集约化养殖企业主要追求数量和生产速度的复工复产,而更多忽略了肉质的选育和提高,导致猪肉肉质总体呈现下降趋势。因此,了解猪肉肉质的评定指标和准确的测定方式,对肉质的客观评定和品种肉质改良速度的提高有直接影响。肉的食用品质主要包括肉的风味、质构、嫩度和多汁性等[1],肉质是一个综合性的复杂指标,包括肌肉肉色、pH、嫩度、大理石纹、滴水损失、熟肉率、剪切力、系水力、电导率、挥发性盐基氮和肌内脂肪含量测定等。文内就猪肉肉质的各个评定指标和相应的测定技术进行了阐述。

With the improvement of livelihood,the public have an increasing demand for the quality of pork meat.However,under the devastating struck of African swine fever virus(ASF),the breeding industries of modernization and intensification pay much heed to quantity and work resumption of production rate rather than the breeding and quality of meat,which leads to the trend of declination in overall meat quality.Therefore,grasping the evaluation indicators and precise assay methods of pork quality has a direct impact on the object evaluation and the improvement of pork quality speed.The edible quality of pork mainly includes the flavor,texture,firmness,succulency,etc[1].As a result,pork quality owns comprehensive and complex indicators,consisting of muscular color,pH value,firmness,marbling,drip loss,cooked meat percentage,shearing force,water holding capacity,electrical conductivity,total volatile basic nitrogen,intramuscular fat content measuring,etc.In this paper,the evaluation indicators of pork quality and the corresponding measurement technology are elaborated.