猪肉烹饪前后感官特性间的关系
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Corelations Between Sensory Properties Before and After Cooking in Porcine Meat
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    摘要:

    本试验测定了30头猪背最长肌样本烹饪前后的感官特性,发现鲜肉肉色与感官烹煮多汁性呈显著相关(-0.45),鲜肉大理石纹分别与感官烹煮多汁性(-0.49)和感官烹煮油润性(0.47)呈显著相关。鲜肉肉面水分与感官烹炒多汁性呈显著相关(-0.38)。这些因素值得养猪产业参考。

    Abstract:

    A total of 30 longissimus thoracis et lumborum were used to investigate the correlations be-tween the sensory properties before cooking and those after cooking.The results showed that there were significant correlations,with r=-0.45 between meat colour and water bath juiciness,r=-0.49 between marbling score and water bath juiciness.r=0.47 between marbling score and water bath greasiness,and r=-0.38 between surface water measurements and fry juiciness. These correlations should be considered for pig production.

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