頁籤選單縮合
題 名 | FOM評級儀器應用於商業屠宰線上對屠體瘦肉率及品質評估之探討=FOM Carcass Grading System Applied in Commercial Slaughter Line for Predicting Pork Cutability and Quality |
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作 者 | 陳義雄; 陳文賢; 姜延年; | 書刊名 | 畜產研究 |
卷 期 | 31:3 1998.09[民87.09] |
頁 次 | 頁273-278 |
分類號 | 473.6 |
關鍵詞 | FOM評級儀器; 瘦肉率; 屠肉品質; FOM carcass grading system; Lean percentage; Pork quality; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗於中美嘉吉公司屠宰線上於屠宰剝皮後逢機取樣100頭豬屠體,以FOM評級 儀器之探針於最後第三及第四肋骨間距背中線 9 cm 處進行穿刺,取得側脂厚、肌肉厚及反 射值, 以瞭解快速屠宰線上使用 FOM 評級儀器穿刺一個部位之瘦肉率及品質預估準確度。 結果 R �摒� 0.488 而 RSD 為 1.738 %; 顯示 R �揖撕F歐洲共同市場豬隻評級方案中規 定之 0.64 以上,而 RSD 則超過此項規定 (2.5 %以下 )。可見在高屠宰速度的 FOM 作業 人員必須接受專業訓練,提昇其預估瘦肉率之準確度,至於反射值對豬肉品質之評估能力在 本試驗中顯示並不高。 |
英文摘要 | A total of one hundred dehided pork carcasses were ramdomly collected from commercial slaughterhouse. One probe was performed for each carcass, at a position between the last 3 and 4 rib and 9 cm from dorsal mid line half an hour post-mortem, with FOM carcass grading instrument, to determine the side fat thickness and thickness of Longissimus dorsi (FR and MD). Reflection value was also measured in the mean time, to evaluate the precisions for predicting the lean percentage and pork quality. The results showed R �� and RSD were 0.488 and 1.738%, respectively. The revised European Community (EC) Pig Grading Scheme fro R �� and RSD should be greater than 0.64 and less than 2.5%, respectively. The former was slightly lower in preciseness than the European standard in lean percentage prediction. The FOM operator should intensify professional training to enhance their ability of measuring reflection value. Reflective value when the pigs were slaughtered for half hour is not a good parameter to predict the pork quality at half hour post-mortem. |
本系統中英文摘要資訊取自各篇刊載內容。