猪肉嫩度测定方法对比分析

Comparative Study of Pork Tenderness Evaluation Method

摘要: 【目的】改进肌肉嫩度测定方法，达到简单、快速、易于操作，以期适用工业化生产。【方法】以45头杜长大三元杂交猪(DLY)背最长肌为素材，利用嫩度仪和质构仪，研究屠宰后8 h、24 h、48 h、72 h 4个时间点、不同肌纤维走向的冷却肉嫩度，以及72 h熟肉嫩度，对比分析不同时间点、肌纤维走向和不同仪器测定的肌肉剪切力值，建立冷却肉与熟肉间的数学模型。【结果】宰后8~72 h不同肌纤维走向(垂直、斜向)的冷却肉剪切力值变化趋势一致，二者间极显著正相关(p < 0.01)；宰后24 h冷却肉剪切力值与72 h熟肉剪切力值呈显著线性相关(p < 0.05)；国产嫩度仪与质构仪测定的肌肉剪切力值极显著正相关，相关系数达0.688 (p < 0.01)，而且二者间线性关系良好。【结论】生产中24 h排酸后可直接横切取背最长肌，钻取肉样进行剪切力值测定；屠后24 h冷却肉剪切力值可客观反映猪肉嫩度；国产嫩度仪可与质构仪互相替代，进行肌肉嫩度评定。

Abstract: Objective: This study was designed to improve the method of analyzing the meat tenderness in the pork industry, and then achieved a simpler, quicker and easier operation. Method: The meat tenderness from both sides’ longissimus dorsi of 45 DLY was measured with tenderometer (C-LM3, China) or texture analyzer (TA.XT Plus, Stable Micro System, UK). The tenderness of cooled meat of different muscle fiber trends and at 6 h, 24 h, 48 h, 72 h after slaughter and cooked meat of 72 h were studied to compare the muscle shear values evaluated by different instruments, time points and muscle fiber trends, and then build the mathematic model between cooled and cooked meat. Result: Cooled meat of 6 - 72 hs after slaughter, with different muscle fiber trends (vertical, diagonal), has the same shear values changing trend, and they are in a very significantly positive relation (p < 0.01); the shear value of cooled meat after 24 hours’ slaughter is in linear relation with cooked meat of 72 hs after slaughter (p < 0.05); muscle shear values evaluated by domestic tenderometer and texture analyzer are significantly related positively, of which the relevant index is 0.688 (p < 0.01). Moreover, they are in a fine linear relation with each other. Conclusion: During the process of delivery, the longissimus dorsi is selected by cross-cutting after mortification for 24 h; the shear value of cooled meat of 24 hs after slaughter could reflect the tenderness of pork; domestic tenderometer and texture analyzer could substitute with each other in the evaluation of muscle tenderness.