摘要
我国地方猪种肉质参数明显优于国外品种,口感也表现为肉质细嫩多汁、鲜香味浓。但由于近年来过分追求猪的生长速度和瘦肉率,我国地方猪种数量大为减少,消费者普遍感到肉质风味下降。作者就土猪与国外引进瘦肉型猪肉质性状差异作简要综述,为选育研究提供参考。
The parameters of meat quality of Chinese local pig were obviously better than foreign pig.Its taste was tender,juicy and fresh fragrant. Recent years,due to excessive pursuit of pig growth speed and lean meat,the number of local pig reduced substantial and consumers generally thought that the meat flavor was declined. The difference of meat quality trait between local pig and imported lean pig was briefly summarized. It would provide reference for the breeding research.
出处
《肉类工业》
2014年第9期20-22,共3页
Meat Industry
基金
国家生猪现代产业技术体系建设专项资金资助
重庆农投集团重大科技创新项目
关键词
土猪肉
肉质性状
肌内脂肪
肌纤维
local pork
meat quality trait
intramuscular fat
muscle fiber
