香猪肌肉品质的研究(第1报)

Studies on Meat Qualities of Xiang Pigs

对香猪不同日龄、不同部位的肉质特性和肌纤维发育规律的研究结果表明,不同部位之间pH、单位面积内肌纤维数和肌纤维横截面积及不同日龄之间背最长肌熟肉率和肌二头肌失水率等均无统计学差异。单位面积内肌纤维数随日龄增加而减少,肌纤维横截面积则随日龄的增加而增大。

The experiment was conducted by using Xiang Pigs to determine the meat quality characteristics and the development of the muscle fiber of the different parts of body and different days of age. The results showed that the pH values, the numbers of muscle fiber in unit area and cross section of the muscle fiber were not statistically signfieant respectively between the two parts. The cooking percentages of the nuscle Longissimus thoracis and the water losing percentages of the muscle biceps femoris were not statisically signficant respectively between any two of age. The numbers of the muscle fiber in unit area was decreased with increase of ages. The cross section of muscle fiber was made greater with increase of age.