在这项研究中,来自三个供应链的猪在澳大利亚夏季和冬季被屠宰(每个供应链n=20)。猪来自两个性别(雌性和去势雄性)和两个car体重量组(高:95.0-100.0kg和低:75.0-80.0kg)。从每个尸体上,股二头肌(BF),在死后24小时切除胸腰长(LTL)和肱三头肌(TB),真空包装,在24-48小时冷冻并运送到实验室。烹饪损失,Warner-Bratzler剪切力(WBSF)和纹理轮廓分析(粘附性,耐嚼,凝聚力,硬度,弹性和弹性)在LTL和BF中测量。pH值,确定所有肌肉的胶原蛋白含量和溶解度以及肌内脂肪(IMF)含量。结果表明,BF比LTL更坚韧,冬季样品强于夏季样品(P<0.05)。TB有较高的pH值,胶原蛋白和IMF含量高于BF和LTL(P<0.05)。去势男性和冬季样品中的胶原蛋白溶解度较高。pH值,猪肉BF和LTL的胶原蛋白溶解度和IMF含量与咀嚼性和硬度显着相关(P<0.05)。pH和IMF也与烹饪损失有关,胶原溶解度和IMF与WBSF有关(P<0.05)。pH和IMF与猪肉质构的关系主要由LTL驱动,而胶原蛋白溶解度和质地之间的关系主要由BF驱动。猪肉BF和TB的胶原蛋白溶解度和IMF与LTL有关,但相关性不足以预测。猪肉质构和化学成分受肌肉、季节,性别和尸体重量。pH值,胶原蛋白溶解度和IMF影响猪肉质地。
In this study, pigs from 3 supply chains were slaughtered in an Australian summer and winter (n = 20 for each supply chain). The pigs were from 2 sexes (female and castrated male) and 2 carcass weight groups (high: 95.0 to 100.0 kg and low: 75.0 to 80.0 kg). From each carcass, the Biceps femoris (BF), Longissimus thoracis et lumborum (LTL), and Triceps brachii (TB) were excised at 24 h postmortem, vacuum packed, frozen at 24-48 h and transported to the lab. Cooking loss, Warner-Bratzler shear force (WBSF) and texture profile analysis (adhesiveness, chewiness, cohesiveness, hardness, resilience, and springiness) were measured in LTL and BF. pH, collagen content, and solubility and intramuscular fat (IMF) content were determined for all muscles. Results showed that BF was tougher than LTL, and winter samples were tougher than summer ones (P < 0.05). The TB had higher pH, collagen, and IMF content than BF and LTL (P < 0.05). Collagen solubility was higher in castrated male and winter samples. pH, collagen solubility, and IMF content were significantly (P < 0.05) related to chewiness and hardness in pork BF and LTL. pH and IMF were also related to cooking loss, while collagen solubility and IMF were related to WBSF (P < 0.05). The relationships of pH and IMF with pork texture were predominantly driven by the LTL, while the relationships between collagen solubility and texture were predominantly driven by the BF. Collagen solubility and IMF of pork BF and TB were related to those of LTL, but the correlations were not strong enough for prediction. Pork texture and chemical components were affected by muscle, seasons, sex and carcass weight. pH, collagen solubility, and IMF-affected pork texture.
Pork quality was affected by the season, sex, and weight of the pigs and muscle type. In this study, we determined how season, sex, weight, and muscle affected pork chemical components and texture and, how pH, collagen and intramuscular fat affected pork texture. The results showed that pork silverside was tougher than the loin, while pork collected during winter was tougher than that collected during summer. The pork shoulder had higher pH, intramuscular fat, and collagen content than silverside and loin. Pork with higher pH, collagen solubility, and intramuscular fat content would be the tenderest.