Australian Pork Limited, P.O. Box 4746, Kingston ACT 2600 Australia.
Meat Sci. 2014 Jan;96(1):581-90. doi: 10.1016/j.meatsci.2013.08.016. Epub 2013 Aug 14.
The effects of abattoir, carcase weight (60 or 80 kg HCW), hanging method (Achilles or aitchbone) and ageing period (2 or 7 day post-slaughter) on eating quality attributes of pork were investigated in this 3×2×2×2 factorial study. A total of 144 Large White×Landrace female pigs were slaughtered at one of three abattoirs and sides hung from either the Achilles tendon or the aitchbone. After 24 h chilling, loin (M. longissimus thoracis et lumborum) and topside (M. semimembranosus) muscles were individually vacuum packaged and aged for 2 or 7 days post-slaughter. Consumers (n=852) evaluated eating quality. Neither abattoir nor carcase weight influenced tenderness, flavour or overall liking of pork. Improvements in tenderness, flavour and overall liking were found due to aitchbone hanging (P<0.001) and ageing (P<0.001) for 7 days compared with Achilles-hung carcases and pork aged for 2 days, respectively. This study demonstrated that aitchbone hanging and 7 day ageing can improve eating quality, but these effects were additive as the interaction term was not significant.
本研究采用 3×2×2×2 析因设计，研究屠宰场、胴体重量（60 或 80 千克去骨活重）、吊挂方式（跟腱或坐骨）和宰后成熟时间（2 或 7 天）对猪肉食用品质特性的影响。共有 144 头大白×长白母猪在三个屠宰场中的一个屠宰场进行屠宰，每边的后肢分别采用跟腱或坐骨吊挂。24 h 冷却后，分别对腰脊肉（长肌和腰大肌）和肩颈肉（半腱肌）进行真空包装，并分别在宰后 2 或 7 天进行成熟。共有 852 名消费者对食用品质进行评价。屠宰场和胴体重量均不影响猪肉的嫩度、风味和总体喜好度。与跟腱吊挂的胴体和宰后 2 天成熟的猪肉相比，坐骨吊挂（P<0.001）和 7 天成熟（P<0.001）可分别改善猪肉的嫩度、风味和总体喜好度。本研究表明，坐骨吊挂和 7 天成熟可改善猪肉的食用品质，但这两种处理方式具有累加效应，因为交互项不显著。
