Richardson E, Bohrer B M, Arkfeld E K, Boler D D, Dilger A C
Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA.
Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Meat Sci. 2017 Jul;129:93-101. doi: 10.1016/j.meatsci.2017.02.024. Epub 2017 Feb 28.
The objective was to compare desmin abundance (intact, degraded, and the ratio of intact desmin to degraded desmin) in samples from cooked and uncooked pork and establish its relationship to pork quality traits. Pork chops (2.54-cm thick) from twenty-four pork loins were randomly assigned to treatment (cooked or uncooked). Intact and degraded desmin in cooked and uncooked chops aged 1d were weakly correlated (r<|0.35|) with Warner-Bratzler shear force at 1 and 14d postmortem aging. Intact and degraded desmin in cooked and uncooked chops aged 14d were moderately correlated (|0.35|<r<|0.59|) with Warner-Bratzler shear force at 1 and 14d postmortem aging. Intact:degraded desmin in cooked and uncooked pork aged 1 and 14d was generally weakly correlated (r<|0.35|) with pork quality traits, with only a few exceptions. This research supports previous reports that the same sample can be used for tenderness of cooked pork and the determination of desmin abundance.
目的是比较生熟猪肉样本中结蛋白丰度（完整、降解以及完整结蛋白与降解结蛋白的比例），并确定其与猪肉品质性状的关系。从24块猪里脊肉上取下的厚度为2.54厘米的猪排被随机分配到处理组（熟制或未熟制）。在宰后成熟1天的熟制和未熟制猪排中，完整和降解的结蛋白与宰后成熟1天和14天的沃纳-布拉茨勒剪切力弱相关（r<|0.35|）。在宰后成熟14天的熟制和未熟制猪排中，完整和降解的结蛋白与宰后成熟1天和14天的沃纳-布拉茨勒剪切力中度相关（|0.35|<r<|0.59|）。在宰后成熟1天和14天的熟制和未熟制猪肉中，完整与降解的结蛋白一般与猪肉品质性状弱相关（r<|0.35|），只有少数例外情况。本研究支持之前的报道，即同一样本可用于测定熟制猪肉的嫩度和结蛋白丰度。
