頁籤選單縮合
題 名 | 不同屠體重豬屠肉品質之研究=Effects of Carcass Weight on the Quality of Pork |
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作 者 | 陳義雄; 陳文賢; | 書刊名 | 畜產研究 |
卷 期 | 32:2 1999.06[民88.06] |
頁 次 | 頁129-136 |
分類號 | 473.6 |
關鍵詞 | 屠體重; 結實度; 豬肉品質; Carcass weight; Firmness; Pork quality; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗在瞭解不同體重別之豬肉品質。試驗豬屠體重於70∼110kg之間每隔10kg 為一組,每組20頭共分四組,每組平均屠體重分別為77.6、85.4、94.1、104.4 kg。各組之 間背脂厚、腰眼面積、脂肪率有顯著差異(P<0.05),隨體重增加而增加,惟瘦肉率則無顯 著差異;背最長肌肌肉化學成分無顯著差異;惟水分隨屠體重之增加而微量遞減,粗脂肪則 隨屠體重增加而增加。 品質方面最大屠體重組比最小屠體重組,有稍佳之保水性、大理石紋脂肪分佈及較低的 L值(P<0.05);鮮肉之結實度及品評結果因屠體重增加而較佳,惟差異不顯著(P>0.05)。 大理石紋脂肪分佈與屠體重、背脂厚及背最長肌粗脂肪含量之相關分別為0.35(P<0.01)、 0.33(P<0.01)及0.55(P<0.01);結實度與屠體重之相關為0.23(P<0.05)。 |
英文摘要 | The purpose of this experiment was to determine pork quality of different body weight classes. The procine carcasses in this trial weighted 70~110 kg. Weight groups were divided with a rank of 10 kg with 20 samples in each group. A total of 80 carcasses were involved, and the average weight for each group were 77.6, 85.4, 94.1 and 104.4 kg respectively. There were significant differences (P<0.05) in average backfat thickness, loin-eye area and precent fat between groups, which increased with carcass weight, but no difference was found in percent lean; no difference in chemical components of Longissimus dorsi muscle, except crude ash, but crude fat increased with carcass weight. Regarding pork quality, the largest carcass weight group had higher water holding capacity, marbling and lower L value (P<0.05) than lowest carcass weight groups; there were also better firmness and panel score for heavier carcass (P>0.05). The correlation coefficient of the marbling distibution and carcass weight, backfat thickness, crude fat in LD muscle were 0.35 (P<0.01), 0.33 (P<0.01) and 0.55 (P<0.01), respectively. The correlation coefficient for firmness and carcass weight was 0.23 (P<0.05). |
本系統中英文摘要資訊取自各篇刊載內容。