Division of Food Bioscience and Technology, Korea University, Seongbuk-Gu, Seoul 136-701, South Korea.
Meat Sci. 2012 Feb;90(2):284-91. doi: 10.1016/j.meatsci.2011.07.012. Epub 2011 Jul 23.
The purpose of this study was to compare parameters associated with pork quality, muscle fiber, and eating quality among various breeds, and to examine if differences in eating quality were associated to pork quality and muscle fiber characteristics. For carcass and pork quality, although there were significant differences among breeds, the values of parameters in all pigs were assigned a normal quality class, a likely outcome of the similarity in the area percentage of type I and IIB fibers. For eating quality, pork loins from Berkshire pigs were more tender and full of pork flavor than Landrace and Yorkshire pigs. Except juiciness and mouth coating, over 20% of the variability in the eating quality parameters can be explained by pork quality traits and muscle fiber characteristics using multiple regression analysis. Furthermore, differences in muscle pH(24h), cooking loss, shear force, and NPPC marbling score could explain a large proportion of variation in eating quality parameters associated with the texture of pork.
本研究旨在比较不同品种猪肉品质、肌纤维和食用品质相关参数，并探讨食用品质的差异是否与猪肉品质和肌纤维特性有关。就胴体和猪肉品质而言，尽管品种间存在显著差异，但所有猪的参数值均被评定为正常品质等级，这可能是由于 I 型和 IIB 纤维面积百分比的相似性所致。就食用品质而言，相比于长白猪和约克夏猪，伯克夏猪的猪里脊更嫩，猪肉风味更浓。通过多元回归分析，除了多汁性和口感外，20%以上的食用品质参数的可变性可以用猪肉品质特性和肌纤维特性来解释。此外，肌肉 pH 值（24 小时）、蒸煮损失、剪切力和 NPPC 大理石纹评分的差异可以解释与猪肉质地相关的食用品质参数变化的很大一部分。
