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Identification method for pork of black pigs and landraces

A technology of landrace pork and pork, which is applied in the field of identification of native pig and landrace pork quality, can solve the problems of difficult visual identification of pork, loss of consumer interests, complex identification technology, etc., and achieves simple detection method, high accuracy and high accuracy and high practical effect

Active Publication Date: 2014-10-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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Problems solved by technology

At present, because native pigs are more nutritious than ordinary Landrace pigs, and the production cost is higher, the market price is higher. loss of interests
[0003] At present, the identification of pork varieties or quality is mainly through molecular biology identification, which requires DNA or RNA extraction, PCR reaction, etc. The identification technology is relatively complicated and the identification cost is relatively high

Method used

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  • Identification method for pork of black pigs and landraces

Examples

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Comparison scheme
Effect test

Embodiment 1

[0044] 1) Purchase a blind sample of longissimus dorsi muscle from a supermarket, place it at room temperature for 20-30 minutes, and use it as a pork sample to be tested.

[0045] 2) According to the fat content determination method in the 2008 edition of "Determination of Total Fat Content in Meat and Meat Products", the fat content of the pork samples to be tested was repeatedly determined by Soxhlet extraction method to be 5.01% to 6.22%, with an average value of 5.09%; The heating device is a digital display electric heating plate, and the Soxhlet extraction device used is a Soxtec2050 automatic Soxhlet extraction system.

[0046] 3) Use the colorimeter to measure the a* value of the pork sample to be tested multiple times by the CIE-L*a*b* method, that is, the redness value is 10.98 to 14.22, and the average redness value is 12.67;

[0047] 4) Using TA-XT2i Puls texture analyzer to measure the shear force of the pork samples to be tested multiple times is 19.10-22.38N, wit...

Embodiment 2

[0052] 1) Purchase a blind sample of longissimus dorsi muscle from the market, place it at room temperature for 20-30 minutes, and use it as a pork sample to be tested.

[0053] 2) According to the fat content determination method in the 2008 edition of "Determination of Total Fat Content in Meat and Meat Products", the fat content of the pork samples to be tested was repeatedly determined by Soxhlet extraction method to be 1.01% to 2.38%, with an average value of 1.73%; The heating device is a digital display electric heating plate, and the Soxhlet extraction device used is a Soxtec2050 automatic Soxhlet extraction system.

[0054] 3) Using the colorimeter to measure the a* value of the pork sample to be tested by the CIE-L*a*b* method multiple times, that is, the redness value is 6.17 to 8.99, and the average redness value is 7.46;

[0055] 4) Using TA-XT2i Puls type texture analyzer to measure the shear force of the pork sample to be tested multiple times is 24.53-26.94N, w...

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Abstract

The invention discloses an identification method for pork of black pigs and landraces to measure fat content, red degree value, pH value, shearing force, cooking loss rate and chewiness of to-be-detected pork samples respectively; the measured figures are input to an identification equation to calculate so as to obtain Y value; when the Y value is less than or equal to 17.28, the samples are black pig pork; when the Y value is greater than or equal to 17.75, the samples are landrace pork; the identification equation is as follow: the Y is the sum of 0.1099* fat content value, 0.1413* red degree value, 0.034*pH value, 0.3186*shearing force value, 0.0982*cooking loss rate, and 0.2981* chewiness value. The identification method has the advantages that the detection method is simple, the operation is easy and the accuracy and practicability are high and the like.

Description

technical field [0001] The invention relates to the field of identification of meat products, in particular to a method for identifying the quality of native pig and Landrace pork. Background technique [0002] Pork is one of the main meat products consumed in my country. As my country's pork production and consumption increase year by year, consumers' requirements for meat quality and nutrition are gradually increasing. At present, because native pigs are more nutritious than ordinary Landrace pigs, and the production cost is higher, the market price is higher. Loss of profits. [0003] At present, the identification of pork varieties or quality is mainly through molecular biology identification, which requires DNA or RNA extraction, PCR reaction, etc. The identification technology is relatively complicated and the identification cost is relatively high. Contents of the invention [0004] The purpose of the present invention is to address the deficiencies of the existin...

Claims

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Application Information

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IPC IPC(8): G01N33/12G01N21/25G01N5/04
Inventor 张春晖李侠王春青王金枝
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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