摘要
对猪宰后不同部位白肌(pale soft exudative,PSE)肉与正常肉的品质变化及能量物质的代谢差异进行研究。选取"杜长大"阉公猪宰后背最长肌、股二头肌均为正常肉和PSE肉,测定不同时间点肉品质指标(pH值、离心失水率、剪切力、L*)及能量物质(糖原、腺苷三磷酸(adenosine triphosphate,ATP)、腺苷二磷酸、腺苷酸)含量的变化,并分析各自的相关性。结果表明:宰后2 h内,股二头肌ATP含量显著高于背最长肌(P<0.05)。宰后8 h内所有样本ATP含量下降显著(P<0.05);宰后48 h内,正常肉股二头肌糖原含量显著高于其他样本(P<0.05);离心失水率变化和L*值变化呈正相关(P<0.01);糖原含量和ATP含量的变化呈正相关(P<0.01)。因此,股二头肌肉品质优于背最长肌,股二头肌的糖原、ATP含量高于背最长肌,背最长肌能量代谢速率高于股二头肌。
Normal and pale, soft, exudative（PSE） pork muscles from different carcass parts during postmoterm storage were investigated for meat quality changes and differences in energy metabolism. Changes in meat quality indicators（pH,centrifugal water loss, shear force and L＊） and energy substance contents（glycogen, ATP, ADP and AMP） in normal and PSE pork of longissimus dorsi and biceps femoris from the carcass of Duroc × Landrace × Yorkshire barrows at different storage times were measured and correlated. Results indicated that biceps femoris had signifi cantly higher ATP content than longissimus dorsi within 2 h postmortem（P〈0.05）. For all investigated muscle samples, ATP content exhibited a signifi cant decrease within 8 h（P〈0.05）. Glycogen level was signifi cantly higher in normal Biceps femoris than in all other samples within 48 h（P〈0.05）. The change in pH was positively correlated with the change in L＊ value（P〈0.01）. Likewise, a positive correlation was observed between the changes in glycogen and ATP levels（P〈0.01）. Hence, this study conclusively shows that the meat quality of longissimus dorsi is superior to that of biceps femoris, with the former being higher in glycogen and ATP and having a lower metabolic rate than the latter.
出处
《肉类研究》
北大核心
2016年第6期19-24,共6页
Meat Research
基金
国家自然科学基金地区科学基金项目(31460416)
新疆农业大学2015年自治区级产学研联合培养研究生示范基地项目(xjaucxy-yjs-20151022)
关键词
猪白肌肉
背最长肌
股二头肌
肉品质
能量
pale soft exudative（PSE） pork
longissimus muscle
biceps femoris
meat quality
energy
作者简介
郭守立（1991-），男，硕士研究生，研究方向为猪的营养分析。E-mail：guoshouli198954@163．com
通信作者：王子荣（1963-），男，教授，博士，研究方向为农畜产品质量安全控制技术。E-maihwangzirong212@126．com
