褪毛时间改变猪肉品质的发展。
Time of dehairing alters pork quality development.
机构信息
School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA.
出版信息
Meat Sci. 2023 Sep;203:109233. doi: 10.1016/j.meatsci.2023.109233. Epub 2023 May 27.
Studies investigating the effect of scald time on pork quality are confounded with time of dehairing. To understand better pork quality development and two-toning in hams, twenty-four carcasses were assigned to an 8- or 16-min dwell time prior to the dehairing, with or without scalding (n = 6 per trt). Semimembranosus (SM) muscles were collected following dehairing and at 24 h postmortem. Protracted time to dehair improved ultimate pH (pH; P < 0.005) and reduced (P < 0.05) color variation. One hundred forty-two carcasses were then subjected to protracted (control, 10-min) dwell times (15-min, or 20-min) in an industrial setting. Lightness was improved with 15-min dwell times compared to control, however 20-min dwell decreased the pH (P < 0.001), increased lightness (P < 0.05), and percent purge (P < 0.001) in the SM. Also, lightness of the longissimus muscle (LM) increased (P < 0.001) with dwell time. These data show time to dehairing impacts pork quality development and suggest dehairing may be critical to quality development in a muscle-dependent manner.
研究烫煮时间对猪肉品质的影响时，需要考虑褪毛时间的影响。为了更好地了解火腿的猪肉品质发展和双色现象，将 24 个胴体分配到 8 分钟或 16 分钟的烫煮前停留时间，有或没有烫煮（每组 6 个）。褪毛后收集半膜肌（SM）肌肉，并在死后 24 小时进行收集。延长褪毛时间可提高最终 pH 值（pH；P<0.005）并减少（P<0.05）颜色变化。然后，将 142 个胴体在工业环境中延长（对照，10 分钟）停留时间（15 分钟或 20 分钟）。与对照相比，15 分钟的停留时间可提高亮度，但 20 分钟的停留时间会降低 pH 值（P<0.001），增加亮度（P<0.05）和 SM 的渗出率（P<0.001）。此外，LM 的亮度随停留时间的增加而增加（P<0.001）。这些数据表明，褪毛时间会影响猪肉品质的发展，并且褪毛可能以肌肉依赖的方式对品质发展至关重要。
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