Key Laboratory for Animal Biotechnology of Jiangxi Province and Ministry of Agriculture of China, Jiangxi Agricultural University, 330045, Nanchang, China.
J Sci Food Agric. 2013 Mar 30;93(5):1206-10. doi: 10.1002/jsfa.5877. Epub 2012 Nov 19.
Purchasing pork that is boned within 1 h postmortem and not aged is customary in China, and final pork color would not be fully realized. The relationship between early postmortem, pre-rigor meat color and 24 h postmortem, post-rigor pork color was investigated and related to the rate of pH and temperature decline within the longissimus dorsi (LD) and the semimembranosus (SM) muscles of pork carcasses. Muscle color, pH and temperature were measured at 45 min and at 3, 9, 15 and 24 h postmortem in carcasses of F₂ White Duroc and Chinese Erhualian pigs.
Pork color at 45 min postmortem was not indicative of that at 24 h postmortem in LD and SM, although muscle pH values and temperature at 45 min postmortem were significantly correlated with the LD and SM ultimate color. High muscle pH was associated with decreased L*, whereas high muscle temperature increased L*. Muscle pH and temperature had little effect on a* and b* in LD and color evolution in SM.
Results indicated that meat color inspected shortly after slaughter does not reflect post-rigor meat quality.
在中国，习惯购买宰后 1 小时内去骨且未经成熟的猪肉，此时猪肉的最终颜色还未完全呈现。本研究调查了宰后早期、僵直前肉色与 24 小时后、僵直后猪肉色之间的关系，并与背最长肌（LD）和半膜肌（SM）猪肉pH 值和温度下降率相关联。在 F₂ 大白杜洛克猪和中国二花脸猪屠宰后的第 45 分钟以及第 3、9、15 和 24 小时，测量肌肉颜色、pH 值和温度。
宰后 45 分钟时 LD 和 SM 的肉色与 24 小时时的肉色没有关系，尽管 45 分钟时肌肉 pH 值和温度与 LD 和 SM 的最终颜色显著相关。高肌肉 pH 值与较低的 L值有关，而高肌肉温度则增加了 L值。肌肉 pH 值和温度对 LD 的 a和 b以及 SM 中的颜色演变影响不大。
结果表明，屠宰后不久检查的肉色不能反映僵直后的肉质。
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