Lundström K, Enfält A C, Tornberg E, Agerhem H
Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, S-750 07, Uppsala, Sweden.
Meat Sci. 1998 Jan;48(1-2):115-24. doi: 10.1016/s0309-1740(97)00082-x.
The effect of the dominant RN(-) allele on technological and sensory meat quality of loin and ham from pigs, crossbred from Landrace × Yorkshire sows and one Hampshire sire heterozygous for the RN(-) allele was studied. The non-carriers of the RN(-) allele and the purebred Yorkshire pigs were similar regarding most of the technological traits. In comparison with the RN(-) carriers, they had higher values for pH(u), Napole yield, dry matter and protein content, but lower values for drip loss, filter paper wetness, cooking loss, internal reflectance, residual glycogen and glycolytic potential. The three groups did not differ concerning lactate content, intramuscular fat or ash content. Shear-force values did not differ between the two RN genotypes, but both genotypes had lower shear-force values than the purebred Yorkshire pigs. Non-carriers had higher processing yield for cured cooked ham than RN(-) carriers. The RN(-) allele had little effect on the sensory attributes, as assessed by a trained panel using a descriptive test, but there was a tendency to lower chewing time for meat from the crossbreds compared to the purebred Swedish Yorkshire. RN(-) carriers produced more acidic fresh loin than non-carriers and purebred Yorkshire pigs, and juicier cured cooked ham than non-carriers.
研究了显性RN(-)等位基因对长白猪×约克夏母猪与一头携带RN(-)等位基因杂合的汉普夏公猪杂交后代猪的腰肉和火腿的工艺和感官肉质的影响。在大多数工艺性状方面，RN(-)等位基因的非携带者与纯种约克夏猪相似。与RN(-)携带者相比，它们的pH(u)、拿破仑产量、干物质和蛋白质含量较高，但滴水损失、滤纸湿度、蒸煮损失、内部反射率、残留糖原和糖酵解潜力较低。三组在乳酸含量、肌内脂肪或灰分含量方面没有差异。两种RN基因型之间的剪切力值没有差异，但两种基因型的剪切力值均低于纯种约克夏猪。非携带者腌制熟火腿的加工产量高于RN(-)携带者。通过训练有素的小组使用描述性测试评估，RN(-)等位基因对感官属性影响不大，但与纯种瑞典约克夏相比，杂交后代猪肉的咀嚼时间有缩短的趋势。RN(-)携带者生产的新鲜腰肉比非携带者和纯种约克夏猪更酸，腌制熟火腿比非携带者更多汁。
