Yang T S, Hawrysh Z J, Price M A, Aherne F X
Department of Animal Science University of Alberta, Edmonton, Alberta, Canada T6G 2E3.
Meat Sci. 1984;10(4):243-51. doi: 10.1016/0309-1740(84)90040-8.
Meat quality characteristics in the longissimus muscle of 57 pigs slaughtered at approximately 100 kg liveweight were studied. They were slaughtered by captive-bolt stunning and exsanguination. The incidence of pale, soft and exudative (PSE) meat was identified by muscle colour and water holding capacity 24 h post mortem (C(24) and WHC(24)). The muscle pH value 45 min post mortem (pH(1)), absorption ratio (R-value) of muscle acid extract, and colour and water holding capacity 1 h post mortem (C(1) and WHC(1)) were also determined. The interrelationships among pH(1), R-value, C(1), WHC(1), C(24) and WHC(24) were studied and the multiple regressions of C(1), C(24), WHC(1) and WHC(24) with pH(1) and R-value were computed. The results of simple and multiple regression analysis showed that neither muscle pH(1) nor R-value could effectively predict colour or WHC at 24 h post mortem. Combining pH(1) and R-value provided little improvement in the prediction of the ultimate meat colour and WHC.
对57头活重约100千克时屠宰的猪的背最长肌的肉质特性进行了研究。它们通过电击晕和放血进行屠宰。通过宰后24小时的肌肉颜色和持水力（C(24)和WHC(24)）来确定苍白、柔软和渗出性（PSE）肉的发生率。还测定了宰后45分钟的肌肉pH值（pH(1)）、肌肉酸提取物的吸收比率（R值）以及宰后1小时的颜色和持水力（C(1)和WHC(1)）。研究了pH(1)、R值、C(1)、WHC(1)、C(24)和WHC(24)之间的相互关系，并计算了C(1)、C(24)、WHC(1)和WHC(24)与pH(1)和R值的多元回归。简单和多元回归分析结果表明，肌肉pH(1)和R值均不能有效预测宰后24小时的颜色或持水力。将pH(1)和R值结合起来对最终肉色和持水力的预测几乎没有改善。
