Lindahl Gunilla, Henckel Poul, Karlsson Anders H, Andersen Henrik J
Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, P.O. Box 50, DK-8830 Tjele, Denmark.
Meat Sci. 2006 Apr;72(4):613-23. doi: 10.1016/j.meatsci.2005.09.014. Epub 2005 Nov 9.
The significance of early postmortem (pm) temperature and pH decline and the level of the muscle metabolites creatine phosphate (CP) and adenosine triphosphate (ATP) on the colour of porcine M. longissimus dorsi was studied in a factorially designed experiment. Two stress levels peri mortem (minimal stress vs treadmill exercise and electrical stunning of the pigs) and four genotypes (Duroc boars crossed with Landrace-Yorkshire sows vs. Hampshire-Duroc boars crossed with Landrace-Yorkshire sows, including carriers and non-carriers of the halothane and RN(-) genes, respectively) were included. Early pm muscle temperature and the accompanying pH decline had a significant influence on the pork colour independent of genotype. The combination of high temperature and low pH early pm increased lightness and yellowness, which is ascribed to inactivation of oxygen-consuming enzymes and protein denaturation. The effect of early pm temperature and pH on pork redness was more complex. It appears to be closely related to the extent of heat generation, CP and ATP levels and pH immediately pm in the muscle, which influence the activity of oxygen-consuming enzymes.
在一项析因设计实验中，研究了宰后早期（pm）温度和pH值下降以及肌肉代谢物磷酸肌酸（CP）和三磷酸腺苷（ATP）水平对猪背最长肌颜色的影响。实验包括两个宰前应激水平（最小应激与跑步机运动及电击晕猪）和四种基因型（杜洛克公猪与长白-约克夏母猪杂交，以及汉普夏-杜洛克公猪与长白-约克夏母猪杂交，分别包括氟烷基因和RN(-)基因的携带者和非携带者）。宰后早期肌肉温度及随之而来的pH值下降对猪肉颜色有显著影响，且与基因型无关。宰后早期高温和低pH值的组合增加了亮度和黄度，这归因于耗氧酶的失活和蛋白质变性。宰后早期温度和pH值对猪肉红色度的影响更为复杂。它似乎与产热程度、肌肉宰后立即的CP和ATP水平以及pH值密切相关，这些因素会影响耗氧酶的活性。
