Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, SE-750 07 Uppsala, Sweden.
Meat Sci. 2004 Jul;67(3):409-19. doi: 10.1016/j.meatsci.2003.11.015.
The objective was to investigate the effects of RN genotype and tumbling treatment on yields throughout the processing of cured-smoked loins. Furthermore, the economic outcome was calculated for the different treatments because the technological yield is important for the meat industry. The study comprised two separate trials, T1 and T2, and included loins from 62 and 32 female pigs crossbreed with Hampshire, respectively. All loins in T1 were tumbled, whereas half of the loins in T2 were tumbled and the remainder was non-tumbled. Glucose and glucose-6-phosphate concentrations in meat juice and drip loss were higher, and ultimate pH and technological yield lower in loins of the RN(-) carriers than those of non-carriers. Water loss during processing was largest at heating, when yield between RN genotypes differed the most for T2. Yield between genotypes differed the most at curing for T1. When tumbling was included in the processing the technological yield increased, but the RN allele was still negatively affected. Salt content in cured-smoked loins was higher in non-carriers than RN(-) carriers in T1, whereas salt content in non-tumbled non-carriers was significantly lower than in the other cured-smoked loins in T2. Tumbled cured-smoked loins contained more water than non-tumbled loins. There were moderate to high correlations between ultimate pH and processing yields except for curing yield. Water content in the cured-smoked loins was positively related to technological yield. The differences between the two trials suggest that the process design greatly influences the final product.
目的是研究 RN 基因型和翻滚处理对熏煮火腿加工过程中产量的影响。此外，还计算了不同处理的经济效果，因为技术产量对肉类工业很重要。该研究包括两个独立的试验，T1 和 T2，分别包括来自与汉普夏杂交的 62 头和 32 头母猪的腰肉。T1 中的所有腰肉都进行了翻滚处理，而 T2 中的一半腰肉进行了翻滚处理，另一半未进行翻滚处理。肉汁中的葡萄糖和 6-磷酸葡萄糖浓度以及滴水损失较高，并且 RN(-)携带者的最终 pH 值和技术产量低于非携带者。在加热过程中加工过程中的水分损失最大，此时 T2 中 RN 基因型之间的产量差异最大。T1 中在腌制过程中基因型之间的产量差异最大。当包括翻滚处理时，技术产量增加，但 RN 等位基因仍然受到负面影响。T1 中未进行翻滚处理的非携带者的熏煮火腿中的盐含量高于 RN(-)携带者，而 T2 中未进行翻滚处理的非携带者的盐含量明显低于其他熏煮火腿。经过翻滚处理的熏煮火腿比未经过翻滚处理的火腿含有更多的水分。除了腌制产量外，最终 pH 值和加工产量之间存在中度到高度相关性。熏煮火腿中的水分含量与技术产量呈正相关。这两个试验之间的差异表明，工艺设计对最终产品有很大影响。
