莱芜猪肌肉组织学特性与肉质关系的研究

本研究采用二因子多水平有重复的试验方法，对１４头育肥莱芜猪不同屠宰体重及不同解剖部位肌肉的组织结构和肌纤维的组织学特性及肉质性状进行研究。结果表明：随屠宰体重的提高，肌肉纤维直径（ＤＭＦ），密度（ＭＦＤ）和宰后僵直肌工降度（ＳＬ）没有发生显著变化（Ｐ〉０．０５），组织学显示的肌肉３种构成分在不同体重组间差异也不显著，但除ｐＨ外，其他各测定性状在不同部位肌肉都存在极显著的差异（Ｐ〈０．０１），研究下

STUDIES ON RELATIONSHIP OF MUSCLE HISTOLOGICAL CHARACTERISTICS TO MEAT QUALITY OF LAIWU SWINE

Fourteen finishing Laiwu Swine were studied on muscle histological characteristics and meat quality properties in a two factors experiment at multiple levels with repeated observations,including slaughter weight and anatomical location.Results indicated that slaughter weight had no significant effect on muscle fiber diameter(DMF),muscle fiber density(MFD),rigor mortis sarcomere length (SL) and muscle histological constituents( P >0.05),but there were significant differences ( P <0.01) in all characteristics except pH of muscles from different locations.It proved that the muscle of Laiwu Swine had less rigor mortis contraction,fine muscle fiber and good surface texture.Intramuscular connective tissue (ICT) could make compact structures like sheath enclosing muscle fibers and fasciculi,which resulted in increase in water holding capacity of Laiwu Swine muscle.Laiwu Swine had much intramuscular fat(IMF),and IMF was distributed intersecting ICT.As stated above,all results gave histological evidence that meat of Laiwu Swine has good quality and delicious taste.