肉豚の肥育期間,ロース部位および肉の熟成が肉質に及ぼす影響  [in Japanese] Influences of Fattening Period, Site of Loin and Aging of Meat on the Meat Quality in Pigs  [in Japanese]

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Abstract

系統間交雑豚 (LWD) の去勢9頭, 雌9頭の計18頭を用い, 飼料制限による肥育期間の延長, 同一個体におけるロース部位およびと殺後の肉の熟成が肉質に及ぼす影響を検討した。105kg到達日齢は対照区 (不断給餌区) の176.2日に対して飼料の制限 (不断給餌の80%制限の試験1区と60%制限の試験2区) により, それぞれ205.0日と233.7日と長くなった。これらの豚から採材したロース肉の肉質を比較した結果, 1) 肥育期間の延長により肉色, 保水性は影響を受けないが物理的特性のうち肉の Tenderness は対照区の85.5kgw/cm<sup>2</sup>に対し, 試験1区と2区はそれぞれ92.4kgw/cm<sup>2</sup>と101.6kgw/cm<sup>2</sup>と2区が有意に硬くなった。2) ロース部位間において加熱損失率には差は認められないが, 物理的特性で差が認められ, 前部 (71.9kgw/cm<sup>2</sup>) が柔らかく, 中部が89.5kgw/cm<sup>2</sup>と最も硬く, 後部が84.6kgw/cm<sup>2</sup>とその中間であった。3) 6日間冷蔵による熟成による影響は理化学的成分 (pH, 筋肉内水分含量, 筋肉内脂肪含量) では認められないが, 物理的特性で認あられ, 93.1kgw/cm<sup>2</sup>から84.1kgw/cm<sup>2</sup>に Tenderness が低下し肉が軟らかく, かつ Brittleness が1.39から1.52に上昇し, もろくなった。また, 処理区と熟成効果の交互作用は認められなかった。以上のことから肥育期間が増すと肉が硬くなりロースの部位により硬さが異なること, 熟成により豚肉が柔らかくなることが明らかになった。

In order to investigate the influence of fattening periods caused by restricted feeding, site of loin and aging of meat after slaughter on the meat quality of pigs, eighteen three-way-crossbred pigs (LWD: 9 barrows and 9 gilts) were used in this experiment. The age at 105kg body weight of control group was 176.2 days. On the other hand, the ages at 105kg body weight of experimental group 1 (80% restricted feeding of full feeding) and group 2 (60% restricted feeding of full feeding) were 205 days and 233.7 days respectively and these days of age were significantly longer than control. The results obtained by analysis of meat quality traits of loin were as follows. 1) Meat color and water holding capacity were not affected by extending the fattening period. But meat tenderness in experimental group 2 was significantly higher than control group. The values of tenderness of control group, experimental group 1 and experimental group 2 were 85.5kgw/cm<sup>2</sup>, 92.4kgw/cm<sup>2</sup> and 106.6kgw/cm<sup>2</sup>, respectively. 2) Although there was no difference in cooking loss between sites of loin, significant difference in tenderness was detected between sites of loin. Front site of loin was softer in tenderness than that of rear and middle parts (front site: 71.91gw/cm<sup>2</sup>, middle site: 89.5kgw/cm<sup>2</sup>, rear site: 84.6kgw/cm<sup>2</sup>). 3) The pH, intramuscular water and fat of loin were not affected by aging of meat (stocked at 4°C for 6 days), but the tenderness (fresh meat: 93.1kgw/cm<sup>2</sup>, ageing meat: 84.1kgw/cm<sup>2</sup>) and brittleness (fresh: 1.39, ageing: 1.52) were affected by aging of meat. There was no statistical significant interaction in tenderness of meat between fattening period by ageing. It was concluded that fattening period, site of loin and aging affected the meat tenderness.

Journal

  • Nihon Yoton Gakkaishi

    Nihon Yoton Gakkaishi 37(3), 108-114, 2000-09-20

    The Japanese Society of Swine Science

References:  21

Cited by:  3

Codes

  • NII Article ID (NAID)
    10008284083
  • NII NACSIS-CAT ID (NCID)
    AN10202971
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    0913882X
  • NDL Article ID
    5481499
  • NDL Source Classification
    ZR22(科学技術--農林水産--畜産)
  • NDL Call No.
    Z18-1082
  • Data Source
    CJP  CJPref  NDL  J-STAGE  JASI 
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