Improved method of measuring meat tenderness in pork
2007
Liu Xingyu | Jin Bangquan | Zhan Wei
Chinese. 改进肉嫩度的测定方法，以适应工业化快速生产。5组不同杂交组合猪，以其背最长肌生鲜肉和熟肉为研究对象，利用嫩度计和质构仪，测定宰后24 h、48 h、72 h 3个时间点生鲜肉嫩度和72 h熟肉嫩度，分析不同成熟时间点的生鲜肉嫩度关系，建立生鲜肉和熟肉之间的数学模型；对比不同时间点和不同仪器测定的变异系数。不同基因型猪达到最大尸僵时间并不一致；宰后24 h生鲜肉嫩度与72 h熟肉嫩度线性关系显著（P＜0.05）；国产嫩度计和国外质构仪测定猪肉嫩度，两者线性关系极显著（P＜0.001），且嫩度计测定24 h生鲜肉时，变异系数较小。不同基因型猪尸僵时间存在差异，故会影响宰后猪肉熟化过程；24 h生鲜肉嫩度能够客观反映猪肉嫩度；测定猪肉的嫩度，国产嫩度计更适用于工业生产。
Show more [+] Less [-]English. This study was designed to improve the method of analyzing the meat tenderness in the pork industry. The meat tenderness from right longissimus dorsi was measured with tenderometer (C-LM3, China) or texture analyzer (QTS25, CNS Franell, UK). The fresh meat was analyzed at 24 h, 48 h, 72 h, while the cooked meat at 72 h after slaughter immediately. All data in this trial was collected and mathematical models were used to learn about the relationship between two equipments or three points of the test. The results showed that postmortem was different in five kinds of cross-bred pigs. There was the linear relation of the meat tenderness between 24 h fresh meat and 72 h cooked meat, significantly (P0.05). And also there was the linear relation of data measured with both of equipments, very significantly (P 0.01). Coefficient of variation (CV) of the fresh meat tenderness at 24 h was rather less than that at 48 h and 72 h. There were quite different postmortem among five kinds of cross-bred pigs so that it maybe influenced the processing of age. The fresh meat tenderness at 24 h and tenderometer made in China were to be an index for pork tenderness actually in pork industry.
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This bibliographic record has been provided by Institute of Agricultural Information, Chinese Academy of Agricultural Sciences