不同部位猪肉肌纤维类型组成与品质特性比较研究

为比较不同部位猪肉肌纤维类型组成与品质特性的差异,选取9头6月龄杜长大三元杂交猪背最长肌(Longissimus dorsi)、半膜肌(Semimembranosus)和半腱肌(Semitendinosus)3个部位猪肉作为研究对象,通过烟酰胺腺嘌呤二核苷酸四唑氧化还原酶(nicotinamide adenine dinucleotide-tetrazolium reductase,NADH-TR)染色法研究不同部位猪肉的肌纤维类型组成,并分析肌纤维类型数量比例、平均直径、横截面积、密度等肌纤维特性;测定不同部位猪肉的品质特性(p H值、色泽、蒸煮损失率、剪切力以及质构特性)。结果表明,背最长肌和半膜肌中主要为ⅡB型肌纤维(P<0.05),数量比例分别为82.03%和53.22%,半腱肌则主要由Ⅰ型(45.44%)和ⅡB型(39.01%)肌纤维组成。半膜肌中各类型肌纤维的平均直径和横截面积较大,总肌纤维密度最小(P<0.05),为42.15根/mm2。背最长肌的亮度值和蒸煮损失率最高(P<0.05),pH值和红度值最低(P<0.05);半膜肌的剪切力最高(P&l...

Comparison of Muscle Fiber Traits and Meat Quality of Different Porcine Skeletal Muscles

In order to compare the muscle fiber traits and meat quality of different porcine skeletal muscles, Longissimus dorsi, Semimembranosus and Semitendinosus muscles were collected from 9 crossbred (Duroc × Landrace × Yorkshire) pig carcasses slaughtered at the age of 6 months. The muscle fiber traits, such as muscle fiber number percentage, mean diameter, cross-sectional area and fiber density were detected with a nicotinamide adenine dinucleotide-tetrazolium reductase (NADH-TR) staining method, and the meat quality traits, including pH value, color, cooking loss, shear force, and texture profile analysis, were analyzed as well. The result showed that Longissimus dorsi and Semimembranosus muscles contained predominantly type ⅡB fiber, accounting for 82.03% and 53.22% of the total muscle fiber types in them, respectively. Type Ⅰ (45.44%) and type ⅡB (39.01%) fiber were the major ones in Semitendinosus muscle. The mean diameter and crosssectional area of all three muscle fiber types in Semimembranosus muscle were the largest, and the density of muscle fibers was the lowest, 42.15 fibers/mm2 (P < 0.05). Longissimus dorsi had the highest lightness value and cooking loss (P < 0.05) and the lowest pH value and redness value (P < 0.05). Semimembranosus muscle had the highest shear force (P < 0.05). Semitendinosus had the highest pH value and redness value (P < 0.05), as well as the lowest lightness, shear force and cooking loss (P < 0.05).