摘要
研究测定了商品猪肉质性状、宰后猪肉pH的变化及采样时间和储藏时间对猪肉失水率和滴水损失的影响。结果表明:猪肉45 min pH为6.01,肉色和大理石纹评分分别为3.57和3.63,失水率和24 h滴水损失分别为14.77%和1.33%。0~4℃条件下,肌肉pH随储藏时间的延长总体呈降低趋势,宰后5 h肌肉pH显著降低,宰后7 h pH极显著降低,之后趋于平稳,到120 h宰后pH又升高到5.85,但仍显著低于45 min。宰后2 h取样测定的肌肉失水率比宰后6 h、24 h分别降低32.59%(P<0.05)、38.23%(P<0.05),宰后9 h采样的失水率比24 h采样的失水率降低32.33%(P<0.05)。宰后2 h取样0~4℃冷藏条件下测定的24 h滴水损失随冷藏时间延长逐渐降低,24 h至72 h之间极显著降低,72 h至168 h之间降低幅度较小,没有明显差异。胴体0~4℃冷藏排酸24 h后取样测定的24 h滴水损失随冷藏时间延长逐渐降低,其中,48 h、72 h、96 h、120 h、144 h的滴水损失比24 h的滴水损失分别降低52.65%(P<0.01)、70.09%(P<0.01)、77.57(P<0.01)、82.87%(P<0.01)、69.47%(P<0.01);96 h、120 h的滴水损失比48 h的分别降低52.63%(P<0.05)、63.82%(P<0.01)。不同采样时间测定的24 h滴水损失不同,以排酸后采样测定的24 h滴水损失较高。
In the study,we investigated the effects of meat quality traits,pH change of pork after slaughter,sampling time and storage time on the water loss rate and drip loss of pork.The results showed that the pH of pork at 45min was 6.01,the meat color and marbling scores were 3.57 and 3.63,respectively,and the water loss rate and drip loss at 24 h were 14.77% and 1.33%,respectively.At 0 ~ 4℃,muscle pH showed a general decreasing trend with the extension of storage time,and significantly decreased at 5 h after slaughter,extremely significantly decreased at 7 h after slaughter,and then stabilized,and increased to 5.85 at 120 h after slaughter,but was still significantly lower than 45 min.Compared with 6 h and 24 h,the muscle moisture content at 2 h after slaughter was decreased by 32.59%(P<0.05) and 38.23%(P<0.05),respectively.Compared with 24 h,the muscle water moisture content at 9 h after slaughter was decreased by 32.33%(P<0.05).The 24 h drip loss measured at 0 ~ 4℃ 2 h after slaughter gradually decreased with the extension of refrigeration time,and the decrease was extremely significant between 24 h and 72 h,and the decrease was small between 72 h and 168 h,with no significant difference.The 24 h drip loss measured by sampling after the carcass was refrigerated at 0 ~ 4℃ for 24 h after acid discharge gradually decreased with the extension of refrigeration time.Drip loss at 48 h,72 h,96 h,120 h and 144 h decreased by 52.65%(P<0.01),70.09%(P<0.01),77.57(P<0.01),82.87%(P<0.01) and 69.47%(P<0.01) compared with that at 24 h,respectively.The drip loss at 96 h and 120 h was 52.63%(P<0.05) and 63.82%(P<0.01) lower than that at 48 h,respectively.The 24 h drip loss measured by different sampling time is different,and the 24 h drip loss measured by sampling after acid discharge is higher.
作者
郭建凤
GUO Jianfeng(Institute of Animal Husbandry and Veterinary Medicine,Shandong Academy of Agricultural Sciences,Shandong Key Laboratory of Animal Disease Controlling and Breeding Province,Jinan Shandong 250100,China;Key Laboratory of Animal Biomics of the Ministry of Agriculture and Rural Af fairs)
出处
《畜牧兽医杂志》
2024年第3期18-21,共4页
Journal of Animal Science and Veterinary Medicine
关键词
猪
肉质性状
pH
失水率
滴水损失
pigs
meat quality traits
pH
moisture content
drip loss
