【摘要】 为了了解不同体重猪肉组织质构特性与相关性,采取川乡黑猪×巴克夏×丫杈猪三元杂种猪3个体重阶段(90 kg、100 kg、110 kg)背最长肌肉组织,进行质构特性检测。结果显示,3个体重肌肉组织在质构的硬度、弹性、内聚性、胶着性、咀嚼性、回复性参数指标上均差异不显著(P>0.05),仅100 kg和110 kg体重黏附性存在显著差异(P<0.05),但100 kg体重的硬度、内聚性、胶着性、咀嚼性测定值在3个体重梯度中均最低;屠宰体重与质构指标间相关性不显著(P>0.05),但各质构指标间存在显著或极显著相关(P<0.05或P<0.01)。综合分析,100 kg可能是肉质和屠宰体重的平衡点,同时猪肉质构的不同参数间是相互影响的。更多还原

【Abstract】 In order to understand the texture characteristics and correlation of pork tissues with different weights, the texture characteristics of the longissimus dorsi tissue in three weight stages(90 kg, 100 kg, 110 kg) were detected, samples from the Chuanxiang black pig × Berkshire×Yacha pig. The results showed that there were no significant differences in hardness, springiness, cohesiveness, gumminess, chewiness and resilience parameters of texture(P > 0.05) among the three weight stages, there were significant differences in adhesiveness between 100 kg and 110 kg(P < 0.05) only, but the hardness, cohesiveness, gumminess and chewiness of 100 kg weight were the lowest among the three weight stages. There was no significant correlation between slaughter weight and texture parameters(P > 0.05), but significant or extremely significant correlation between each texture parameters(P < 0.05 or P < 0.01). Comprehensive analysis, 100 kg may be the balance point of meat quality and slaughter weight, and the different parameters of pork texture are interactive.更多还原