Fortin A, Robertson W M, Tong A K W
Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alta., Canada T4L 1W1.
Meat Sci. 2005 Feb;69(2):297-305. doi: 10.1016/j.meatsci.2004.07.011.
This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: <1%, 1.0-1.49%, 1.5-1.99%, 2.0-2.49% and 2.5-3.0%) produced from Canadian pigs on the eating attributes of pork loin. Sensory and instrumental eating attributes were determined on 85 pork loins (m. longissimus lumborum and thoracis). The following correlations were found between IMF and eating attributes: softness, -0.32 (P<0.01); initial tenderness, -0.31 (P<0.01); chewiness, -0.27 (P<0.01); rate of breakdown, -0.20 (P=0.07); juiciness, 0.17 (P>0.05); flavour intensity, 0.24 (P=0.02); off-flavour, 0.13 (P>0.05); mouth coating, 0.13 (P>0.05); amount of perceptible connective tissue, -0.02 (P>0.05), and instrumental tenderness (Warner-Bratzler shear force), -0.41 (P<0.001). As tenderness is considered the most important attribute that determines overall acceptance of pork, the threshold level of IMF for ensuring a positive eating experience was identified as a function of the attributes describing tenderness. Increasing the level of IMF past 1.5% did not change (P<0.05) the panelists scores for softness and initial tenderness. Average shear force, an instrumental measure of tenderness, was higher (P<0.05) at less than 1% IMF but did not change past 1.0% IMF (P>0.05). It is proposed that the threshold level of IMF that will ensure a pleasing eating experience is 1.5% IMF.
本研究旨在评估加拿大猪产生的不同水平肌内脂肪（IMF：<1%、1.0 - 1.49%、1.5 - 1.99%、2.0 - 2.49%和2.5 - 3.0%）对猪里脊肉食用品质的影响。对85块猪里脊肉（腰最长肌和胸最长肌）的感官和仪器测定的食用品质进行了评估。发现IMF与食用品质之间存在以下相关性：柔软度，-0.32（P<0.01）；初始嫩度，-0.31（P<0.01）；咀嚼性，-0.27（P<0.01）；分解速率，-0.20（P = 0.07）；多汁性，0.17（P>0.05）；风味强度，0.24（P = 0.02）；异味，0.13（P>0.05）；口感涂层，0.13（P>0.05）；可感知结缔组织量，-0.02（P>0.05），以及仪器测定的嫩度（沃纳 - 布拉茨勒剪切力），-0.41（P<0.001）。由于嫩度被认为是决定猪肉总体接受度的最重要属性，因此根据描述嫩度的属性确定了确保良好食用体验的IMF阈值水平。IMF水平超过1.5%时，小组成员对柔软度和初始嫩度的评分没有变化（P<0.05）。作为嫩度的仪器测量指标，平均剪切力在IMF低于1%时较高（P<0.05），但在IMF超过1.0%后没有变化（P>0.05）。建议确保愉悦食用体验的IMF阈值水平为1.5%。
