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| Adhesiveness Analysis of Rongchang Pig Meat |
| LIU Wen-zong，ZHOU Qin-fei |
| Animal Science Department of Southwest University (Rongchang Campus), Chongqing 402460, China |
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Abstract Muscles from different parts of Rongchang pigs with different body weights were sampled by cutting in the cross, horizontal and vertical directions and used to study meat adhesiveness differences. A hierarchical classification design was employed to comparatively analyze pork adhesiveness differences among different pig body weight, body parts, muscle fiber directions, freshness degrees as well as between fresh and thawed samples. Pork adhesiveness was unrelated to muscle fiber direction, but showed an upward trend with increasing pig body weight (P<0.05). Abdominal wall muscle had the largest absolute value of adhesiveness. Pork adhesiveness generally tended to decline during spoilage. Absolute value of adhesiveness was lower in thawed pork than fresh pork.
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2012, Vol. 26 
