摘要
为了比较分析滴管法和套袋法在测定猪肉滴水损失性状方面的差异,以及2种方法测定的滴水损失与肉质性状之间的相关性,以300头杜洛克×(长白×大白)三元商品猪为试验材料,分别采用滴管法与套袋法测定了屠宰后24与48 h倒数第3~4胸椎段背最长肌的滴水损失,并测定了屠宰后45 min,24 h,48 h的pH值和肉色值(L*,a*和b*值)以及肌内脂肪含量。结果显示:套袋法所取的肉样重显著高于滴管法(P<0.001),取肉样重变异系数小于滴管法;套袋法所测定的24与48 h滴水损失结果均显著高于滴管法(P<0.001),测定的滴水损失变异系数小于滴管法;同一种方法24与48 h的滴水损失测定结果显著相关,滴管法相关系数为0.749(P<0.001),套袋法相关系数为0.775(P<0.001);滴管法与套袋法48 h测定结果显著相关,相关系数为0.604(P<0.001);另外,滴管法与套袋法48 h测定的滴水损失与pH 48h极显著相关,相关系数分别为0.264与0.329(P<0.001);2种方法48 h测定的滴水损失与48 h测定的亮度值(L*48 h),黄度值(b*48 h),以及红度值(a*48 h)极显著相关(P<0.001)。综上,本研究证明滴管法和套袋法均能正确测定肉样滴水损失大小,且48 h测定的结果更为科学可靠;另外,滴水损失大小可一定程度上反映肉样肉色及pH值差异。
In this study,three hundred Duroc×(Landrace×Large white)commercial pigs were slaughtered,and the dropper and bagging methods were separately used to measure the drip loss from the longissimus dorsi muscles located in the last 3rd to 4th thoracic vertebrae at 24 h and 48 h after slaughter.The intramuscular fat content(IMF),and pH values and meat color(lightness(L*),yellowness,(b*)and redness(a*))values were determined at 45 min,24 h,and 48 h after slaughter,respectively.Furthermore,the differences between the two methods for measuring drip loss were analyzed,and analysis of the correlation between drip loss and meat quality traits were performed.The results showed that the sampling weight in the bagging method was significantly higher than that in the dropper method(P<0.001),and the variation coefficient of the bagging method was smaller than that of the dropper method.The drip loss measured using the bagging method at 24 h and 48 h was significantly higher than that using the dropper method(P<0.001),and the variation coefficient in the bagging method was smaller than that in the dropper method.The drip loss measured at 24 h and 48 h using the same method showed significant correlation between the two time points,with the correlation coefficient being 0.749(P<0.001)in the dropper method,and 0.775(P<0.001)in the bagging method.A significant correlation was observed between the drip loss measured by the dropper method and that by the bagging method at 48 h,with the correlation coefficient being 0.604(P<0.001).Besides,a highly significant correlation between the drip loss measured by the dropper method and by the bagging method at 48 h and pH48 h was observed,with the correlation coefficients being 0.264 and 0.329(P<0.001),respectively.The drip loss measured by the two methods at 48 h was also significantly correlated with L*48 h,b*48 h and a*48 h measured at 48 h(P<0.001).In summary,our results indicated that the dropper method and the bagging method were both reliable in measuring the drip loss,and the results ob
作者
张锡英
张良良
张轩
刘昭君
周佳奇
姜爱文
李荣阳
李诚瑜
贾超
吴望军
ZHANG Xiying;ZHANG Liangliang;ZHANG Xuan;LIU Zhaojun;ZHOU Jiaqi;JIANG Aiwen;LI Rongyang;LI Chengyu;JIA Chao;WU Wangjun(College of Animal Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《畜牧与兽医》
北大核心
2020年第6期40-44,共5页
Animal Husbandry & Veterinary Medicine
基金
国家重点研发计划项目(2017YFD0502002)
高原山地动物遗传育种与繁殖教育部重点实验室(贵州大学)开放基金项目(GYSD-K-2018-02)
江苏省农业重大新品种创制项目(PZCZ201734)
常州市科技支撑计划项目(CE20182011)
国家自然科学青年基金项目(31501920)。
关键词
猪
滴管法
套袋法
滴水损失
肉质性状
相关性分析
pig
dropper method
bagging method
drip loss
meat quality trait
correlation analysis
