蚌埠肉食批发市场猪白肌肉调查报告

在屠宰场与农贸市场的卫生检验中,常发现以肉色苍白、肉质柔软和切面多汁为特点的生理异常肉,国内称这为“白肌肉”,欧美称“PSE”肉。由于PSE肉的外观色泽苍白、湿润,肉质松弛脆弱,加工过程损耗减重多,肉味不佳,肉质不好,严重影响了肉品质量。特别是在做分割肉过程中需要修割较多。

猪宰后不同部位白肌肉与正常肉品质变化、能量代谢的差异

对猪宰后不同部位白肌(pale soft exudative,PSE)肉与正常肉的品质变化及能量物质的代谢差异进行研究。选取"杜长大"阉公猪宰后背最长肌、股二头肌均为正常肉和PSE肉,测定不同时间点肉品质指标(pH值、离心失水率、剪切力、L*)及能量物质(糖原、腺苷三磷酸(adenosine triphosphate,ATP)、腺苷二磷酸、腺苷酸)含量的变化,并分析各自的相关性。结果表明:宰后2 h内,股二头肌ATP含量显著高于背最长肌(P<0.05)。宰后8 h内所有样本ATP含量下降显著(P<0.05);宰后48 h内,正常肉股二头肌糖原含量显著高于其他样本(P<0.05);离心失水率变化和L*值变化呈正相关(P<0.01);糖原含量和ATP含量的变化呈正相关(P<0.01)。因此,股二头肌肉品质优于背最长肌,股二头肌的糖原、ATP含量高于背最长肌,背最长肌能量代谢速率高于股二头肌。

上海地区商品肉猪发生白肌肉的初步调查

本文通过对 60例商品猪肌肉的外观观察、理化测定、组织学分析等 ,发现本市屠宰厂发生的商品肉猪白肌肉与国内外报道的PSE猪肉有一定的相似之处 ,但进一步分析发现有某些根本的区别 ,尤其炎症严重 ,并有坏死。因此 。

Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork

Biochemical changes of natural actomyosin from fresh pale, soft, exudative (PSE) and normal pork were studied,and the effects of different storage temperatures and different incubation temperature and times on sample superprecipitation,total sulfhydryl (-SH) content, and ATP (adenosine triphosphate) sensitivity were investigated. The results demonstrated that ATPase activity and thermal stability of PSE actomyosin were lower than those of normal pork; and that PSE actomyosin had higher -SH content than that of normal pork at all incubation temperatures and times tested.