LI Qi, TAN Xinyue, YU Miao, WANG Qing, SU Xiaoxia, ZHANG Xiaolin, LI Xiaomin
1.Beijing Engineering Laboratory of Geriatric Nutrition and Food, Beijing Key Laboratory of Nutrition and Health and Food Safety, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China; 2.Beijing Engineering Research Center of Livestock Products Quality and Safety Source Control, Beijing 102209, China
Abstract：The eating quality of pork from four imported pure breeds of French Yorkshire (FY), French Landrace (FL), Denmark Yorkshire (DY) and Denmark Landrace (DL) reared in China was analyzed systematically, and the differences in their color, taste and flavor characteristics were investigated by sensory evaluation. The results showed that the drip loss rate and shear force of FY pork were significantly smaller (P < 0.05), the redness value (a*) was significantly higher, and so was the intramuscular fat content. The diameter and density of muscle fibers in DL pork were the smallest and largest, respectively, and the content of 5’-inosinic acid in cooked DL pork was the highest. The results of sensory analysis showed that FY and FL pork had better overall color and stronger meaty flavor. FY pork had better tenderness and juiciness. The correlation between some indexes was consistent with pork quality characteristics. In conclusion, this study shows that the meat color, tenderness, juiciness and flavor of FY pork are the best, followed by DL pork.
黎 琪，檀馨悦，于 淼，王 晴，苏晓霞，张晓琳，李晓敏. 不同纯种猪肉食用品质分析[J]. 肉类研究, 2023, 37(6): 15-20.
LI Qi, TAN Xinyue, YU Miao, WANG Qing, SU Xiaoxia, ZHANG Xiaolin, LI Xiaomin. Eating Quality of Pork from Different Pure Breeds. Meat Research, 2023, 37(6): 15-20.
2023, Vol. 37 
