黑豬肉質特性及感官品評探討

本試驗選取畜試黑豬、民間黑豬及雜交白豬進行屠體肉質性狀測定，另取背最長肌進行感官品評試驗，藉以比較不同品種黑豬肉質性狀差異。結果顯示民間黑豬屠後24 hr之pH值，低於畜試黑豬及雜交白豬；屠後24 hr肉溫變化，則以民間黑豬顯著高於畜試黑豬及雜交白豬。民間黑豬背最長肌之水分含量，顯著低於畜試黑豬及雜交白豬；而民間黑豬的粗脂肪量最高。肉質性狀中，畜試黑豬的滴水失重顯著低於民間黑豬及雜交白豬。肉質評分結果顯示，民間黑豬之大理石紋指數優於畜試黑豬及雜交白豬；而各豬種間之肉色及結實度評分無顯著差異。感官品評結果顯示，民間黑豬肉的嫩度及多汁性明顯優於畜試黑豬及雜交白豬，此結果可能是民間黑豬的屠宰體重，高於畜試黑豬及雜交白豬之故。

關鍵字

黑豬；肉質特性；感官品評

並列摘要

The purpose of this experiment was to investigate the meat quality and sensory evaluation of TLRI black pig No.1 (TLRI black pigs), commercial black pigs and crossbred white pigs. Ten pigs each from TLRI black pigs, all weighing 100~120 kg, and commercial black pigs weighing 150 kg, were slaughtered, and the samples of Longissimus dorsi were analyzed for their composition and quality characteristics. Results showed that commercial black pigs had lower moisture content than those of the other two breeds in the loin muscle. Also, higher crude fat were found in commercial black pigs than those of TLRI black pigs and hybrid white pigs. The TLRI black pigs had the lowest drip loss than that of commercial black pigs and crossbred white pigs. Commercial black pigs had higher marbling score than that of TLRI black pigs and crossbred white pigs in loin muscle. No significant difference was observed in firmness or color score among the three breeds. Result obtained from sensory evaluation of loin muscle indicated that commercial black pigs had desirable tenderness and juiciness than those of TLRI black pigs and hybrid white pigs.

並列關鍵字

Black pigs ； Meat quality characteristic ； Sensory evaluation

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