Lindahl Gunilla, Enfält Ann-Charlotte, Andersen Henrik J, Lundström Kerstin
Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, P.O. Box 50, DK-8830 Tjele, Denmark.
Meat Sci. 2006 Dec;74(4):746-55. doi: 10.1016/j.meatsci.2006.06.006. Epub 2006 Aug 7.
The effect of RN genotype on pH decline, ultimate pH, pigment content, blooming and colour stability during 6 days of display at 5°C was studied in two pig muscles, M. longissimus dorsi (LD) and M. semimembranosus (SM), and furthermore the effect of anaerobic storage time (2 days vs. 9 days of ageing) on the same parameters was examined. The postmortem pH decline was faster and the ultimate pH lower in LD and SM of the RN(-) genotype compared with corresponding muscles from the rn(+) genotype. Pork of the RN(-) genotype was initially lighter and more red and yellow than pork of the rn(+) genotype due to a higher degree of blooming, which might be explained by the faster pH decline and/or lower ultimate pH. The level of oxymyoglobin (MbO(2)) was decisive for the redness of both muscles during display in air despite a higher presence of metmyoglobin (MetMb). Pork of the RN(-) genotype was thus redder than that of the rn(+) genotype throughout display in air despite higher oxidation to MetMb. Ageing for 9 days in chill improved the blooming potential in pork of both genotypes compared with 2 days of ageing, resulting in superior meat colour. However, only in pork from the RN(-) genotype, the colour was not negatively affected by ageing time upon display in air.
在两种猪肌肉（背最长肌[LD]和半膜肌[SM]）中研究了RN基因型对5°C下展示6天期间pH值下降、最终pH值、色素含量、色泽形成及颜色稳定性的影响，此外还检测了厌氧储存时间（2天与9天成熟）对相同参数的影响。与rn(+)基因型相应肌肉相比，RN(-)基因型LD和SM的宰后pH值下降更快，最终pH值更低。由于色泽形成程度更高，RN(-)基因型猪肉最初比rn(+)基因型猪肉更浅、更红且更黄，这可能是由于pH值下降更快和/或最终pH值更低所致。尽管高铁肌红蛋白（MetMb）含量更高，但在空气中展示期间，氧合肌红蛋白（MbO₂）水平对两种肌肉的红色度起决定性作用。因此，尽管向MetMb的氧化程度更高，但在空气中整个展示过程中，RN(-)基因型猪肉比rn(+)基因型猪肉更红。与2天成熟相比，在冷藏条件下成熟9天可提高两种基因型猪肉的色泽形成潜力，从而产生更优的肉色。然而，只有RN(-)基因型猪肉在空气中展示时，其颜色不受成熟时间的负面影响。
