Australian Pork Limited, P.O. Box 4746, Kingston ACT 2604, Australia; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
SunPork Solutions, Murarrie, QLD 4172, Australia.
Meat Sci. 2018 Aug;142:14-22. doi: 10.1016/j.meatsci.2018.03.021. Epub 2018 Mar 28.
Eating quality attributes of pork loin (M. longissimus thoracis et lumborum) and silverside (M. biceps femoris) from female and immunocastrated male carcases hung from either the Achilles tendon or aitchbone, aged for either 2 or 7 days post-slaughter and cooked as roasts, stir fry and steak (loin only) (n = 25/gender) was assessed. A positive control treatment of moisture infusion (10% injection rate) was applied to Achilles hung sides with cuts aged for 2 d post-slaughter. Neither gender nor ageing period influenced consumer sensory scores. Beneficial effects of aitchbone hanging on eating quality compared with Achilles hanging were largely observed after 2 d ageing, with improvements (P < 0.05) in overall liking scores found for loin stir fry and silverside stir fry and roasts. Overall liking scores of all cuts, except silverside stir fry, were increased (P < 0.05) when moisture infused compared with those from aitchbone-hung sides. However, targeted fail rates of <10% were not consistently achieved across all cuts evaluated.
从悬挂在跟腱或坐骨上的雌性和免疫去势公猪胴体上切取的腰脊肉（M. longissimus thoracis et lumborum）和银肩肉（M. biceps femoris），分别经过 2 或 7 天宰后成熟，然后以烤肉、炒菜和牛排（仅腰脊肉）的形式烹饪（n=25/性别），评估其食用品质属性。对 2 天宰后成熟的跟腱悬挂肉进行水分注射（注射率为 10%）的阳性对照处理。性别和成熟时间均不影响消费者感官评分。与跟腱悬挂相比，坐骨悬挂对食用品质有有益影响，这种影响在 2 天成熟后更为明显，在腰脊肉炒菜和银肩肉炒菜及烤肉方面，整体喜好评分提高（P<0.05）。与坐骨悬挂肉相比，所有肉的整体喜好评分（除银肩肉炒菜外）均有所提高（P<0.05），当采用水分注射处理时。然而，在所评估的所有肉中，目标失败率<10%并没有始终得到一致实现。
