猪肉是中国人食用的主要肉类。在这项研究中,四块肌肉的感官质量(腰部,肩膀,腹部,和火腿)在三种烹饪方法下(煮沸,烫伤,并烘烤)进行了检查,同时测定了鲜肉的食用品质和营养品质。主成分分析,聚类分析,相关分析,和变异系数分析用于确定关键质量指标,由此建立了综合素质评价方程。结果表明,当肉被煮沸时,综合素质评价模型为Y=0.1537X1+0.1805X2+0.2145X3+0.2233X4+0.2281X5(X1~X5为a*,脂肪,气味,压痛,和味道,分别),最合适的肌肉是腹部;当肉片在火锅中烫伤时,综合素质评价模型为Y=0.1541X1+0.1787X2+0.2160X3+0.2174X4+0.2337X5(X1~X5为a*,脂肪,气味,压痛,和味道,分别),最合适的肌肉是腹部;当肉被烤熟时,综合质量评价模型为Y=0.1539X1+0.1557X2+0.1572X3+0.1677X4+0.1808X5+0.1845X6(X1~X6为风味,大理石,弹性,煮熟的肉色,压痛,和肤色,分别),最适合的肌肉是腹部和肩部。
Pork is the main meat consumed by Chinese people. In this study, the sensory quality of four muscles (loin, shoulder, belly, and ham) under three cooking methods (boiling, scalding, and roasting) was examined, and the edible quality and nutritional quality of fresh meat were determined at the same time. Principal component analysis, cluster analysis, correlation analysis, and analysis of the coefficient of variation were used to determine key quality indicators, from which comprehensive quality evaluation equations were established. The results showed that, when meat was boiled, the comprehensive quality evaluation model was Y=0.1537X1+0.1805X2+0.2145X3+0.2233X4+0.2281X5 (X1~X5 are a*, fat, odor, tenderness, and flavor, respectively) and the most suitable muscle was belly; when meat slices were scalded in a hot pot, the comprehensive quality evaluation model was Y=0.1541X1+0.1787X2+0.2160X3+0.2174X4+0.2337X5 (X1~X5 are a*, fat, odor, tenderness, and flavor, respectively) and the most suitable muscle was belly; when meat was roasted, the comprehensive quality evaluation model was Y=0.1539X1+0.1557X2+0.1572X3+0.1677X4+0.1808X5+0.1845X6 (X1~X6 are flavor, marbling, elasticity, cooked flesh color, tenderness, and flesh color, respectively), and the most suitable muscles were belly and shoulder.