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猪肉嫩度测定方法的改进
引用本文:刘兴余,金邦荃,詹巍,汤祥明,熊国远,孙金艳.猪肉嫩度测定方法的改进[J].中国农业科学,2007,40(1):167-172.
作者姓名:刘兴余  金邦荃  詹巍  汤祥明  熊国远  孙金艳
作者单位:南京师范大学食品科学与营养系
基金项目:国家高技术研究发展计划(863计划)
摘    要:以生鲜肉和熟肉为研究对象,利用国产嫩度计和质构仪,测定24h、48h、72h三个时间点生鲜肉嫩度和72h熟肉嫩度,分析不同成熟时间点的生鲜肉嫩度关系,建立生鲜肉和熟肉之间的数学模型,表明宰后24h生鲜肉嫩度可以反映该猪肉的嫩度,同时24h生鲜肉的嫩度测定可以应用于连续化工业生产;对比国产嫩度计和国外质构仪,两者线性关系显著,具有一致性,同时国产嫩度计测定简单迅速,利于现场操作,质构仪测定参数较多,更利于科学研究。

关 键 词:猪肉  嫩度  品种  方法改进
收稿时间:2005-12-22
修稿时间:2005-12-22

Improved Method of Measuring Meat Tenderness in Pork
LIU Xing-yu,JIN Bang-quan,ZHAN Wei,TANG Xiang-ming,XIONG Guo-yuan,SUN Jin-yan.Improved Method of Measuring Meat Tenderness in Pork[J].Scientia Agricultura Sinica,2007,40(1):167-172.
Authors:LIU Xing-yu  JIN Bang-quan  ZHAN Wei  TANG Xiang-ming  XIONG Guo-yuan  SUN Jin-yan
Institution:Department of Food Science and Nutrition, Nanjing Normal University, Nanjing 210097
Abstract:We measured tenderness on fresh meat at 24h,48h,72h and cooked meat at 72h after slaught by tenderometer(C-LM3,China) and texture analyzer (QTS25, CNS Franell,UK).a series of analysis and mathematical model suggested that tenderness of fresh meat at 24h after slaughter reflect its tenderness.And the method of measuring tenderness on fresh pork meat could apply to industry. A significant linear equation between tenderometer and texture analyzer was made,and it’s advantage for tenderometer to use in field work, while texture analyzer in scientific research for its so many parameters.
Keywords:Pork  Tenderness  Cross-bred  Improved method
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