安全猪肉的价格影响因素分析

近年来,安全猪肉产品可谓快速发展,其价格更是高于普通的猪肉产品。在介绍了安全猪肉价格现状的基础上,研究并分析了影响安全猪肉产品价格的因素主要有：生产成本、市场需求、品牌效应等。并针对安全猪肉价格影响因素提出了相关的5点建议：运用多种方式,降低生产成本;采取有效措施,扩大市场需求;应用合理手段,提升品牌效应。最后,对安全猪肉的市场前景进行了展望。     

猪肉涨价:非市场因素值得关注

猪肉价格一头关系着农民的收入,一头关系着城市居民的生活.猪肉价格的涨落,成了全社会关注的热点.一方面,猪肉涨价是受到饲料成本、供需变化等市场因素的影响,另一方面,影响猪肉价格的非市场因素更加值得关注.     

城市居民超市猪肉购买行为及其影响因素分析

依据来自6个典型城市的261份调查问卷,对城市居民超市猪肉购买行为及其影响因素进行了实证分析。研究结果表明,被调查者中有51．3％主要到超市购买猪肉;猪肉消费者超市购买行为表现出明显的每次少量,经常购买的特点;消费者的年龄、学历、职业、家庭月收入,猪肉的质量、价格和品牌,以及超市的地理位置和购物环境对城市居民的超市猪肉购买意愿和购买比例有较明显影响。     

我国猪肉安全现状分析及对策

本文分析了我国猪肉安全现状,指出饲料中激素、抗生素、瘦肉精、农药等成分,肉品加工中的卫生安全问题,屠宰管理、行业管理漏洞等不安全因素对消费者身体健康和行业发展造成的严重影响,提出健全法制和行业标准、提高行业自律以及建立可追溯体系等对策,从而提高我国猪肉安全水平。     

影响猪肉持水性因素的初步研究

本研究讨论了热处理温度、热处理时间,混合盐水中食盐用量、复合磷酸盐用量及复合食品胶用量对猪肉经处理后持水性的影响和各因素之间的关系,得出了经处理后肉重与各因素间的二次回归方程。     

影响猪肉持不性因素的初步研究

本研究讨论了热处理温度、热处理时间、混合盐水中食盐用量、复合磷酸盐用量及复合食品胶用量对猪肉经处理后持水性的影响和各因素之间的关系，得出了经处理后肉重与各因素间的二次回归方程。     

基于X12-ARIMA方法的北京市猪肉价格变化研究

基于2002—2014年北京市批发市场猪肉价格数据,采用X12-ARIMA时间序列分解的加法模型以及HP滤波方法将价格数据分解成长期趋势、周期波动、季节波动和随机波动。中长期来看,周期性因素是影响猪肉价格偏离长期趋势的最主要因素,对猪肉价格变化的平均贡献率为60.7%,季节性因素对猪肉价格变化的影响先稳定后加大,对猪肉价格变化的平均贡献率为26.5%;猪肉价格长期趋势出现拐点,2012年7月开始转入下行,进入猪肉价格长期趋势下降阶段以后,季节性因素对猪肉价格变化的影响持续增强,取代周期性因素成为影响猪肉价格变化的首要因素,对猪肉价格变化的平均贡献率上升到51.3%;周期性因子衰弱的现象趋于显著,对猪肉价格变化的平均贡献率由之前的68%下降到30.1%。     

2012年前三季度我国生猪生产情况及四季度走势判断

猪价终于回暖了,这让养殖户们又看到了希望,前期持续下跌的生猪、猪肉价格在进入8月份后双双开始回暖上升。供求关系和成本因素再加上天气的转凉,成为推动猪价回暖的主要原因,节日的来临让人们相信猪肉价格还会上涨。     

影响猪肉品质的因素

影响猪肉品质的因素周成稳（江苏省泰州肉联厂，２２５３００）泰州肉联厂曾是江苏省出口分割肉的大厂，在分割肉生产加工过程中，每天都可发现猪肉的各种异常现象：苍白、松软、渗析水分、暗红、坚硬、异味等，少则有２％左右，多则５－８％，这不但影响出肉率，更重要的...     

生鲜调理汆肉的加工工艺研究

为了研究淀粉的种类、淀粉添加量、猪肉肥瘦比、猪肉的处理方式、冷藏时间等因素对生鲜汆肉品质的影响,本实验以生鲜猪肉为原料,通过单因素和正交试验,对上述因素进行研究,并确定最佳配方。结果表明:当淀粉为玉米淀粉,淀粉添加量为25%,猪肉肥瘦比为1∶25,猪肉处理方式为手工剁碎,猪肉为热鲜肉时汆肉品质最佳。     

风味评价技术及其在评定猪肉品质中的应用

随着大众生活水平的提高,消费者对猪肉品质的要求不仅局限于营养与安全,对猪肉的可口性也有更高的追求。风味评价是一种直接的、可靠的肉质评价方法,是消费者客观评价猪肉风味适口性的主要手段。本篇阐述了风味评价技术的概念、风味评价在猪肉品质评定中的必要性以及风味评价的内容与设计。     

PSE猪肉的产生及预防

中国是猪肉食品消费大国,有很大的生猪屠宰量,因此就不得不谈及PSE肉。PSE肉具有肉色淡,组织松软,持水性低,汁液易渗出,伸缩性蛋白的提取性差等特点。猪的PSE肉发生原因有内、外两个方面。陈茂总结出猪PSE肉产生机理是由于猪在受应激后,肾上腺素分泌造成了肌肉糖酵解作用亢进,猪只生前肌肉中贮存的糖元迅速分解,产生大量的乳酸。目前我们只有通过选育、合理喂养、合理运输、采用合理的屠宰等来控制PSE猪肉的产生。     

Pork meat quality affects peptide and amino acid profiles during the ageing process

Twenty pork carcasses were classified in different pork meat qualities: red, firm and non-exudative (RFN), pale, soft and exudative (PSE), red, soft and exudative (RSE) and dark, firm and dry (DFD) meat. The content of peptides and free amino acids during the ageing process was analysed and compared within quality classes. Four peptide fractions were isolated through cation-exchange and reverse-phase chromatography. The main significant differences among qualities were obtained for peptide fractions 3 and 4. Peptide fraction 3 at 4 days and peptide fraction 4 at 2 h postmortem were higher in the ideal pork quality (RFN) than in the other quality classes. The ageing of pork meats produced a general increase in all free amino acid concentrations for the studied quality classes except for Gln, β-Ala, Taurine and Orn and the dipeptides carnosine and anserine. The DFD class showed higher increases in Lys, Ala and Met probably due to the activation of neutral aminopeptidases.     

荷叶粉对猪肉火腿肠品质特性的影响

以猪肉火腿肠(pork sausage,pS)为研究对象,考察荷叶粉添加量(0～2.0％)对PS持水性、色泽、质构及感官品质的影响.结果表明:添加荷叶粉能够显著改善PS的持水能力(蒸煮损失率CL值降低、保水性WHC值和总持水性TWBC值提高)和硬度(P＜0.05);但会导致其L*值和a*值显著降低(P＜0.05);添加不高于1.0％的荷叶粉,对PS的组织状态、香气、咸味、涩味和口感均无显著影响(P＞0.05);综合分析结果显示,制作PS的荷叶粉适宜添加水平约为1.0％.     

GENETICS OF PIG MEAT QUALITY: A REVIEW

This paper is a review of current knowledge about genetic effects on technological and eating qualities of pork. These effects have been recognized as primordial sources of variation of meat quality in the porcine species. Nevertheless, some significant advances have recently been obtained in this area. This literature survey reveals that:
The halothane sensitivity gene (HALⁿ) explains to a large extent the overall genetic variation in technological quality and eating quality of pork. Evidence is accumulating that the halothane sensitivity gene is not completely recessive regarding its effects on quality traits. Producing slaughter pigs heterozygous at the HAL locus may result in deficiencies in meat quality, probably depending on slaughter conditions and perhaps also on slaughter weight.
Breed differences in technological and sensory qualities of pork partly result from the large breed variation in incidence of halothane sensitivity, but other factors are implied, particularly ultimate pH and intramuscular fat content of meat.
The major dominant gene RN^-is probably at the origin of the previously described "Hampshire effect" on meat quality.
Heritability of most traits referring to the technological quality of meat is low to moderate (0.15 to 0.30), whereas heritability of intramuscular fat content is high (0.40 to 0.50). A genetic antagonism exists between technological quality of pork and growth or body composition traits. The halothane sensitivity gene is the major factor responsible for the "meat quantity — meat quality" genetic antagonism.     

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and 15 days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs. low glycogen concentration), slaughter live-weight (84kg vs. 110kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: monosaccharides, IMP and degradation products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small.     

Social-psychological determinants of young consumers’ consumption of pork

In order to achieve a better understanding of young consumers’ deselection of pork, the objective of the present study was to get insight into the influence of attitudes, perceived social norms, abilities, and other psychological factors on pork consumption among young consumers in Denmark and Sweden. Using data collected through questionnaire surveys within a Theory of Planned Behavior framework the study explored the extent to which different psychological factors influence young consumers’ intention to buy and consume pork. Multi-group structural equation modelling revealed that young Danish and Swedish consumers’ intention to buy pork and consumption of pork were primarily influenced by attitudes and habit strength, while social norms and perceived abilities played a minor role. The results further indicated that especially concerns about animals and the environment had a negative impact on attitudes towards pork. The results suggest that actors within the pork meat industry need to focus on both the attitudinal and habitual qualities in order to make effective strategies for food behavior change interventions.     

猪通脊肉脱水后体积收缩及内部水分分布特征

研究了不同干燥条件下,猪通脊肉体积收缩以及内部水分分布。实验气流速度分别为1.0、1.5 m/s和2.0 m/s,温度分别为40、50℃和60℃。通过分析样品半径方向上不同点的水分含量以及体积收缩系数与时间和(无因次)水分含量之间的关系得出:猪通脊肉在脱水过程中,内部水分迁移连续进行,中心水分含量最高,从里到外,水分含量依次降低。猪通脊肉非各向同性,样品同一半径上各处水分含量不相等。风速是影响体积收缩的主要因素,体积收缩系数与水分含量线性相关。在温度40℃时,风速对体积收缩系数的影响非单调,风速为1.0 m/s的体积收缩系数最大,风速为1.5 m/s时体积收缩系数最小,即S1.0S2.0S1.5。     

组学技术在鉴定及预测猪肉质量特性生物标志物中的应用

利用组学技术鉴别出的生物标志物在猪肉的加工和感官特性中得到了一定的应用。本文从生物标志物的定义和基本的鉴别方法出发,重点综述了灰白肉(PSE),肉的嫩度,肌间脂肪含量以及肉的剪切应力的生物标志物的鉴定,介绍了生物标志物预测猪肉的加工及感官品质的研究进展,并对生物标志物在今后肉品科学研究中的应用进行展望,以期在猪肉制品生产链上对产品的质量进行更好的管理。