不同的制样温度、方向和剪切速度对猪肉剪切力测定的影响

嫩度是猪肉食用品质的重要影响因素,但目前嫩度评估常用的剪切力缺乏一套标准化的评定方法。本文旨在研究样品不同制样方向(肌肉方向、肌纤维方向)、不同水浴温度(72、80℃)和不同剪切速度(1、2和3 mm/s)对猪肉最大剪切力、硬度和平均剪切力的影响。结果表明:不同的制样方向、水浴温度和剪切速度对剪切力测定影响较大,而且肉样预处理最佳的水浴温度为72℃,最佳的剪切速度为2 mm/s,最佳的制样方向为平行于肌纤维方向。本文结果可为制定标准化的猪肉嫩度评定方法提供理论依据。 

Effect of evaluating pork shear force by different sampling temperature,orientation and shear speed

Tenderness is an important factor affecting food quality of pork,but the shear force as a method of evaluating the tenderness lacks a standardized assessment method. The purpose of this paper was to study the influence of the maximum shear force,hardness,average shear force on different water bath temperature(72 ℃ and 80 ℃),different orientation(the direction of the muscle fiber and the direction of the muscle) and different shear speed( 1, 2 and 3 mm / s). As a result, it was found that different water bath temperature,orientation and orientation had important influence on determination of shear force,and the better water bath temperature was 72 ℃,the best shear speed was 2 mm/s,the best orientation was parallel to the direction of the muscle fiber. To do this,this paper provides the theory basis to develop standardized methods to evaluate the pork tenderness.