OBJECTIVE EVALUATION OF PORK QUALITY - RESULTS OF ONLINE MEASUREMENTS

被引：11

作者：

CHIZZOLINI, R ^{[1
]}

NOVELLI, E ^{[1
]}

BADIANI, A ^{[1
]}

DELBONO, G ^{[1
]}

ROSA, P ^{[1
]}

机构：

[1] UNIV BOLOGNA,FAC MED VET,IST APPROVVIGIONAMENTI ANNONARI,I-40064 OZZANO EMILIA,ITALY

来源：

MEAT SCIENCE | 1993年 / 34卷 / 01期

关键词：

D O I：

10.1016/0309-1740(93)90019-E

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Research has been conducted on objective pork quality evaluation on line in an industrial slaughterhouse. The investigation, which involved more than 5000 pigs, lasted for 12 working days spread over four consecutive weeks between October and November. Measurements performed were Fat-o-Meat'er carcass classification (lean content, fat and muscle thicknesses), cold carcass weight, 24-h pH of Semimembranosus and Biceps femoris muscles and 24-h colour of Semimembranosus muscle. The results show that cold carcass weight and lean content are only slightly related to meat quality as evaluated by pH and colour. Cluster analysis has confirmed the importance of pH and colour parameters, such as L*, a* and hue angle, for the evaluation of pork quality on line in an industrial context.

引用

页码：79 / 93

页数：15

共 8 条

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