Jeong Seul-Ki-Chan, Jo Kyung, Lee Seonmin, Jeon Hayeon, Kim Soeun, Han Seokhee, Woo Minkyung, Kim Hyeun Bum, Seong Pil Nam, Jung Samooel
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
Department of Animal Resources Science, Dankook University, Cheonan 16890, Republic of Korea.
Food Chem X. 2024 Jul 30;23:101704. doi: 10.1016/j.fochx.2024.101704. eCollection 2024 Oct 30.
This study investigated the relationship of carcass characteristics such as hot carcass weight and back fat thickness (BFT) and the pH of s (SC) with the cooking loss (CL) of pork shoulder butt and the CL and Warner-Bratzler shear force (WBSF) of belly. BFT was correlated with the CLs of the butt slices ( = -0.30) and the belly slices ( = -0.27 to -0.32). The pH of the SC muscle showed a correlation with the CLs of the butt slices ( = -0.45) and the belly slices of the 6th and 11th thoracic vertebrae ( = -0.28 to -0.33). Additionally, the correlations ( = 0.62 to 0.77) were observed in the CLs among the belly slices. However, the WBSF of the belly slices did not show correlations with others. Therefore, the pH of the SC muscle as well as BFT can be used to obtain information on the CL of shoulder butts and bellies in carcasses.
本研究调查了热胴体重和背膘厚度（BFT）等胴体特征以及半膜肌（SC）的pH值与猪肩颈肉烹饪损失（CL）以及五花肉CL和沃纳-布拉茨勒剪切力（WBSF）之间的关系。BFT与肩颈肉切片的CL（r = -0.30）以及五花肉切片的CL（r = -0.27至-0.32）相关。SC肌肉的pH值与肩颈肉切片的CL（r = -0.45）以及第6和第11胸椎处五花肉切片的CL（r = -0.28至-0.33）相关。此外，在五花肉切片的CL之间观察到相关性（r = 0.62至0.77）。然而，五花肉切片的WBSF与其他指标未显示出相关性。因此，SC肌肉的pH值以及BFT可用于获取胴体中肩颈肉和五花肉CL的相关信息。
