猪肉嫩度测定方法对比分析.pdf

Hans Journal of Food and Nutrition Science 食品与营养科学, 2017, 6(1), 23-31 Published Online February 2017 in Hans. /journal/hjfns /10.12677/hjfns.2017.61004 Comparative Study of Pork Tenderness Evaluation Method Hongmei Hu1,2, Jianguo Cheng1,2, Yanping Wang1,2, Jianfeng Guo1,2, Rongsheng Zhu1,2, Yin Zhang1,2 1,2 1,2 3 1,2* , Cheng Wang , Jiying Wang , Jie Huang , Ying Wu 1 Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan Shandong 2 Key Laboratory of Disease Control and Animal Breeding of Shandong Province, Jinan Shandong 3 Institute of Sci-Tec Information, Shandong Academy of Agricultural Sciences, Jinan Shandong nd th th Received: Jan. 22 , 2017; accepted: Feb. 12 , 2017; published: Feb. 15 , 2017 Abstract Objective: This study was designed to improve the method of analyzing the meat tenderness in the pork industry, and then achieved a simpler, quicker and easier operation. Method: The meat tender- ness from both sides’ longissimus dorsi of 45 DLY was measured with tenderometer (C-LM3, China) or texture analyzer (TA.XT Plus, Stable Micro System, UK). The tenderness of cooled meat of different muscle fiber trends and at 6 h, 24 h, 48 h, 72 h after slaughter and cooked meat of 72 h were studied to compare the muscle shear values evaluated by different instruments, time points and muscle fiber trends, and then build the mathematic model between cooled and cooked meat. Result: Cooled meat of 6 - 72 hs after slaughter, with different muscle fiber trends (vertical, diagonal), has the same shear values changing trend, and they are in a very significantly positi