猪肉色泽和保水性的相关性研究

以猪瘦肉为原料展开猪肉色泽和保水性之间的相关性研究，一部分以来源于同一猪胴体的肉样为原料，另一部分采用从市场上随机抽样的样品为原料，研究肉样的保水性和肉色之间的相关性。结果表明：对于来源于同一个体的肉样而言，保水性与色泽无关；而来源于不同个体的肉样，加压系水力(WHC)与亮度(L 值)呈负相关，蒸煮损失与L 值和黄度(b 值)呈正相关，即L 越大，b 越大，保水性越差；在实验测定的范围内，pH 值与蒸煮损失呈负相关，与加压系水力呈正相关，表明pH 值越高的肉样，保水性越好；来源于同一个体的肉样，随着宰后时间的延长，其保水性有增强的趋势，表现为蒸煮损失与时间呈负相关，加压系水力与时间呈正相关。

Relationship between Pork Color and Water-holding Capacity

Lean pork was used to investigate the relevance between water-holding capacity and color. One portion of lean pork was obtained from the pig carcass and another portion of pork muscles were sampled randomly from the meat market. The results showed that the water holding capacity was independent of the pork color of the same pig carcass while negative correlation between WHC and L value was observed on the samples from different pig carcasses. Within the testing range, pH value of pork was inversely related to its cooking loss while positively correlated to WHC, suggesting that higher pH value was favorable for WHC. With the extension of post-mortem aging, the WHC of the pork samples from the same pig body was enhanced while the cooking loss was decreased.