猪肉剪切力的测定方法

为建立可靠、规范的猪肉剪切力测定方法，研究不同加热中心温度(65～80℃)、水浴温度(70～80℃)、保温时间(0～20min)及冷却温度(0～25℃)对猪背最长肌剪切力值和蒸煮损失的影响。结果表明：猪肉的剪切力和蒸煮损失随着中心温度和水浴温度的升高、保温时间的延长而增加，冷却至0～4℃的肉样其剪切力值的变异系数最小，不同的预处理方法对猪肉剪切力的影响差异显著。综合而言，猪肉剪切力测定的预处理条件应为：水浴温度72℃，加热至中心温度70℃，不保温，煮后肉样放至0～4℃冷库中过夜。

A Methodological Study of the Determination of Pork Warner-Bratzler Shear Force

An investigation into the effects of internal temperature, water-bath temperature, holding time and chilling temperature on the Warner-Bratzler shear force (WBSF) and cooking loss of pork longissimus dorsi muscle was studied with the aim of developing a reliable, standardized sample pretreatment approach for the determination of pork WBSF. Pork WBSF and cooking loss were positively related to internal temperature, water-bath temperature and holding time. WBSF values of pork samples chilled to a temperature between 0 ℃ and 4 ℃ showed maximum coefficient of variation. Different sample pretreatment methods had significantly different effects on pork WBSF. Taken together, the results of this study suggest that the sample pretreatment procedure for the determination of pork WBSF involves heating in a 72 ℃ water bath to an internal temperature of 70 ℃ and then immediately storage at 0-4 ℃ overnight.