2001•Anhui Nongye Daxue xuebaoRequires access
Study on Meat Quality and Its Change Pattern of Wannanhua Pig
Ying Zong
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Abstract
The meat quality of 72 Wannanhua pigs in different days were measured in order to study their change patterns The results showed that the value of pH 1 remained stable (from 6 58 to 6 30) all along in every growing stage With the growing of pigs, the rate of water loss decreased gradually from 23 03% to 7 00%,while the indexes of meat color,marbling,cooking rate,tenderness and muscle fibers increased gradually The values of Wannanhua pig's meat color and marbling in 360 days were 3 50 and 2 88 points respectively,at the same time, the cooking rate,shear value and diameter of muscle fibers were 63 91%, 4 43 kg and 53 86 μm,respectively Otherwise,the shear value and diameter of muscle fibers increased quickly from birth day to 180 days