影响莱芜猪肉质的肌内脂肪及其它化学性状的研究

本研究采用二因子多水平有重复试验的方法,对14头纯种育肥莱芜猪不同屠宰体重(80kg和90kg)及不同解剖部位(背最长肌、股二头肌、腰大肌、半膜肌和半腱肌)肌肉脂肪的含量和分布及其它化学性状进行研究,结果表明:肌肉脂肪及其它化学成分含量在不同屠宰体重间没有显著差异,而在各部位肌肉间则有极显著的差异。比较其它一些中外猪种发现:莱芜猪肌肉积脂能力很强,并且肌内脂肪组织与其中结缔组织呈交插状态分布,这在一定程度上为莱芜猪肉品品质优良和肉味浓郁香鲜之感觉印象提供有力佐证。试验进一步证明:主观评定的大理石纹实际上代表的是肌内脂肪与结缔组织的总和。

EFFECTS OF INTRAMUSCULAR FAT AND OTHER CHEMICAL PROPERTIES ON MEAT QUALITY OF LAIWU SWINE

Forteen finishing Laiwu pigs were tested in a two-factor experiment at multiple levels with repeated observations. Slaughter-weight was designated as factor A and anatomical location as factor B. The content and distribution of intramuscular fat and other chemical properties of muscles were studied. Results indicated that slaughter-weight had no significant effect on intramuscular fat (IMF) content and other chemical properties, but anatomical location had significant effect on that. Laiwu swine had more IMF than some other Chinese and foreign pig breeds, and IMF was distributed intersecting connective tissue (CT) in muscles of Laiwu swine, which gives evidence that meat of Laiwu swine had a good quality and delicious taste, It further proved that subjective marbling structure was actual reflection of both IMF and CT.