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- Title
莆松黑猪肉的营养成分及贮藏过程中的 肉品质变化分析.
- Authors
任迎春; 秦顺义; 洪亮; 蒲蕾; 周伟良; 张建斌; 杨华
- Abstract
The purpose of this study was to determine the difference of nutritional components and the changes of meat quality in different pork varieties during storage. Yorkshire-Landrace pigs and Pusong black pigs with similar body weight were slaughtered at 100 kg ~110 kg, and longissimus dorsi muscle was processed into chilled meat, which was immediately vacuum-packed and stored at (4 ± 1) ℃. The conventional nutritional components and amino acid content were determined using Yorkshire-Landrace pigs as control. The pH, meat color, shear force, total bacterial count, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N) and water retention indexes of vacuum-packed meat were determined on the 1st, 7th, 14th and 21st days. Meanwhile, the sensory evaluation was conducted. The results showed that compared with Yorkshire-Landrace pork, Pusong black pork had better color (P<0.05) , higher total amount of intramuscular fat and muscle amino acid (P<0.05), tender and juicy taste, and better flavor (P<0.05). Pusong black pork demonstrates better nutritional and edible quality as well as technical and hygienic quality than Yorkshire - Landrace pork.
- Subjects
COLOR of meat; ERECTOR spinae muscles; MEAT quality; SHEARING force; BODY weight; AMINO acids; PORK; YORKSHIRE swine; LANDRACE swine
- Publication
Food Research & Development, 2022, Vol 43, Issue 19, p59
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2022.19.008