Correlation Study Between Meat Color and Myoglobin in Rongchang,Yorkshire×Rongchang and Duroc×Landrace×Yorkshire Pigs
[Objective]The purpose of this study was to explore the difference of meat color and myoglobin content in Rongchang(RC),Yorkshire × RC(YR)and Duroc × Landrace × Yorkshire(DLY)pigs,verify the correlation between meat color and myoglobin,and provide basic data for the evaluation of meat color in commercial pigs.[Method]15,20 and 20 longissimus dorsi muscle samples of three kinds of pigs were collected.Combined with meat values,visible absorption spectrum and formula calculation,the meat color and myoglobin content of three kinds of pigs at 45 min and 6,12 and 24 h after slaughter were measured,respectively,and the relationship between meat color and myoglobin content was explored through correlation analysis.[Result]The redness value(a*)of pork in RC pigs was significantly higher than that of DLY pigs(P＜0.05).At 45 min after slaughter,the lightness value(L*)of pork in three kinds of pigs was significantly lower than that of other point of time(P＜0.05).The characteristic peaks of oxymyoglobin appeared at 543 and 580 nm in the scanning spectra of myoglobin in three kinds of pigs,and the peak height showed RC＞YR＞DLY.At 45 min after slaughter,the total myoglobin content in RC pigs was significantly higher than that in YR and DLY pigs(P＜0.05),the oxymyoglobin content in RC pigs was significantly higher than that in DLY pigs(P＜0.05),and the relative content of metmyoglobin in RC pigs was significantly lower than that in YR and DLY pigs(P＜0.05).At 24 h after slaughter,the metmyoglobin content,and the relative content of oxymyoglobin and metmyoglobin in RC pigs were significantly higher than that at 45 min and 6 h(P＜0.05).The correlation analysis results showed that there was a significantly high positive correlation among a*,total myoglobin content and oxymyoglobin content(P＜0.05).[Conclusion]The pork in RC pigs had bright red meat color due to high a* and total myoglobin content and low metmyoglobin relative content.The meat color was closely related to myoglobin content and its redox states.
国家科技期刊平台
NSTL
万方数据
维普
