Lopez-Bote C, Warriss P D
AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol BS18 7DY, UK.
Meat Sci. 1988;23(3):227-34. doi: 10.1016/0309-1740(88)90036-8.
Twenty pig carcasses were selected to represent a range of meat quality. The water holding capacity (WHC) of the M. longissimus dorsi (LD) was estimated using several methods and the usefulness of these measures examined to predict the overall loss in weight from the butchered carcasses when jointed and displayed in a manner corresponding to a retail situation. There was a linear relationship between the logarithms of percentage loss in weight of the butchered carcass and days of display time. The total weight loss from the butchered carcasses after 5 days ranged from 2·2 to 6·4% and the best relationship with this weight loss was for WHC assessed by loss of exudate from slices of LD suspended in netting bags for 72 h at 1°C (r = 0·88, P < 0·001). Measures of WHC based on high or low speed centrifugation, or a filter paper press method, gave slightly poorer correlations. However, all WHC methods except low speed centrifugations gave correlations which were better than those with pH measured at 45 min post mortem, or reflectance or Fibre Optic Probe Values at 24 h post mortem.
选取了20头猪的胴体以代表一系列肉质。采用多种方法估算背最长肌（LD）的持水力（WHC），并检验这些测量方法对于预测屠宰后的胴体在按零售情况分割并展示时的总体失重的有效性。屠宰后的胴体失重百分比的对数与展示天数之间存在线性关系。屠宰后的胴体在5天后的总失重范围为2.2%至6.4%，与这种失重相关性最好的是通过将LD切片置于网袋中在1°C下悬挂72小时后的渗出液损失来评估的WHC（r = 0.88，P < 0.001）。基于高速或低速离心或滤纸压榨法的WHC测量方法的相关性稍差。然而，除低速离心外，所有WHC方法的相关性都优于宰后45分钟时测量的pH值，或宰后24小时时的反射率或光纤探头值。
