猪肉烹饪前后感官特性间的关系

本试验测定了３０头猪背最长肌样本烹饪前后的感官特性，发现鲜肉肉色与感官烹煮多汁性呈显著相关（－０．４５），鲜肉大理石纹分别与感官烹煮多汁性（－０．４９）和感官烹煮油润性（０．４７）呈显著相关。鲜肉肉面水分与感官烹炒多汁性呈显著相关（－０．３８）。这些因素值得养猪产业参考。

Corelations Between Sensory Properties Before and After Cooking in Porcine Meat

A total of 30 longissimus thoracis et lumborum were used to investigate the correlations be-tween the sensory properties before cooking and those after cooking.The results showed that there were significant correlations,with r=-0.45 between meat colour and water bath juiciness,r=-0.49 between marbling score and water bath juiciness.r=0.47 between marbling score and water bath greasiness,and r=-0.38 between surface water measurements and fry juiciness. These correlations should be considered for pig production.