肉类研究Issue(1)：5-9,5.
市售生鲜猪肉品质特征差异研究
An Investigation into Differences in Quality Characteristics of Fresh Pork on the Market
摘要
Abstract
In order to provide references for reasonable consumption and the formulation of relevant standards, the differences in the freshness, water-holding capacity （WHC）, color and tenderness of commercial fresh pork were investigated among different packaging types, different certification grades and different pig breeds. The results showed that： （1） segmented packaged pork was inferior in freshness but superior in water content, WHC, and tenderness to non-segmented packed pork; （2） Compared with green pork and organic pork, non-certified pork had higher drip loss rate, poorer tenderness and higher unqualified rate of water content; and （3） Better meat quality characteristics such as higher WHC, brighter red color and tender texture were observed for native pigs than hybrid pigs.关键词
生鲜猪肉/品质/差异Key words
fresh meat/quality/difference分类
农业科技引用本文复制引用
黄彩霞,郎玉苗,刘璇,王玉路,李海鹏,张松山,孙宝忠,卢凌..市售生鲜猪肉品质特征差异研究[J].肉类研究,2012,(1):5-9,5.基金项目
农业部公益性行业（农业）科研专项 （）
