[1]龚兰,章熙霞,尹强,等.杂交山猪肉色性状迁移性研究[J].南京师范大学学报(工程技术版),2011,11(03):089-92.
 Gong Lan,Zhang Xixia,Yin Qiang,et al.Study on the Transition of Meat Color From Shanzhu Crossbred[J].Journal of Nanjing Normal University(Engineering and Technology),2011,11(03):089-92.
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杂交山猪肉色性状迁移性研究
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南京师范大学学报(工程技术版)[ISSN:1006-6977/CN:61-1281/TN]

卷:
11卷
期数:
2011年03期
页码:
089-92
栏目:
出版日期:
2011-11-30

文章信息/Info

Title:
Study on the Transition of Meat Color From Shanzhu Crossbred
作者:
龚兰1章熙霞2尹强1袁咏刚2赵莎莎1金邦荃1
( 1. 南京师范大学金陵女子学院,江苏南京210097) ( 2. 南京市畜牧家禽研究所,江苏南京210097)
Author(s):
Gong Lan1Zhang Xixia2Yin Qiang1Yuan Yonggang2Zhao Shasha1Jin Bangquan1
1.Ginling College,Nanjing Normal University,Nanjing 210097,China
关键词:
肉色性状背最长肌杂交组合山猪
Keywords:
meat colorM. longissimus dorsicrossbredShanzhu
分类号:
S828
摘要:
以不同杂交组合的成年山猪背最长肌(M.longissimus dorsi,LD)为研究对象,研究杂交山猪的肉色性状.三元杂交组合猪肉色评分和a*值(红度)高于二元杂交组合,且公猪高于母猪,肉色更鲜红.二元杂交组合大理石纹评分高于三元杂交组合,母猪高于公猪;且肉色b*值(黄度)也提示母猪高于公猪,二元高于三元;肉色黄度高表示肌内脂肪沉积相对就多.pH24分别与b*值、失水率间呈现显著性负相关(P<0.05);而肉色黄度b*值高,失水率低.肉色评分与L值(亮度)、a*值、b*值呈显著性相关,回归方程Y=
Abstract:
The study was to investigate the meat color change of M. longissimus dorsi ( LD) from three kinds of Shanzhu crossbred. The results showed that meat color score and a* value ( Red) in three-way cross swine were higher than those in two-way cross swine. Also boar meat was more reddish than sow’s. Comparing marbling score and b* value ( Yellow) between crossbreds and gender,both index indicated that sow meat was more fat than boar’s. Pork in two-way cross swine contained more fat than that in three-way cross’s. pH24 was negatively correlated with b* value and drop loss( P < 0. 05) . It was also found that the higher b* value was,the lower drop loss was. A regression equation was built between meat color score ( Y) and L ( Light,X1 ) ,a* ( X2 ) ,b* ( X3 ) value,Y = 6. 83 - 0. 107X1 - 0. 027X2 + 0. 261X3 ( R = 0. 597,P < 0. 05) . From this mathematics model,the contribution rate of L and b* value for meat color was more than a* value. Conclusion was that meat color in three-way cross ( 1 /4 inherited Shanzhu) was more reddish or ideal,while in two-way cross ( 1 /2 inherited Shanzhu) was more yellowish or fatty.

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备注/Memo

备注/Memo:
基金项目: 江苏省六大人才高峰项目( ( 06-G-028) 、江苏省自然科学基金( BK2009402) .通讯联系人: 金邦荃,博士,教授,研究方向: 食品科学. E-mail: jinbangquan@ njnu. edu. Cn
更新日期/Last Update: 2013-03-21