341 results about "Pork meat" patented technology

The invention discloses a pork quality evaluation method and system oriented to cold-chain transportation, and relates to the technical field of pork quality detection.The method comprises the following steps that multiple types of data reflecting pork quality changes in the whole cold-chain transportation process are collected, a unified time sequence list is established, and the data are stored in a database; correspondingly marking the fluctuation trend and temperature and humidity changes of each type of data to generate a dynamic data manuscript; and performing time difference sorting on the dynamic data manuscript, extracting synchronous change fragments of the pH value and the volatile basic nitrogen, and independently labeling and summarizing the fragments without synchronous characteristics to form a non-synchronous characteristic list. According to the method, the unified time sequence list of multiple types of data is established, so that dynamic association and continuous tracking of the physicochemical indexes and the environmental parameters are realized, and the real-time performance and accuracy of quality evaluation are improved; and through asynchronous feature recognition and a dynamic adjustment mechanism, an asynchronous phenomenon is self-adaptively repaired, so that freshness and corruption degree evaluation is kept stable and reliable under environmental fluctuation.

The invention belongs to the technical field of animal breeding, and particularly relates to application of a detection reagent of an SNP (Single Nucleotide Polymorphism) molecular marker related to pork tenderness. An SNP site exists at the 232bp position from the 5'end of the sequence, the polymorphism is G / A, three genotypes of GG, GA and AA are shown, G allele is dominant allele, and the meat tenderness of a GG type individual is obviously higher than that of an AA type individual. The invention further develops a reagent for detecting the SNP molecular marker, the reagent can be used for pig assisted breeding, pig breeding or pork tenderness identification, and a method for identifying the pork tenderness is developed, which is beneficial to accelerating genetic breeding and early-stage seed selection of boars with high-quality meat traits.

The invention belongs to the technical field of animal breeding, and particularly relates to application of a detection reagent of an SNP (Single Nucleotide Polymorphism) molecular marker related to pork quality traits. Basic groups at 208bp and 217bp from the 5'end of the sequence have synchronous C / T mutation, the sequence shows three genotypes of CC, CT or TT, T allele is dominant allele, and the intramuscular fat content of the TT type pig is greater than that of the CC type pig. The invention further develops a reagent for detecting the SNP molecular marker, the reagent can be used for pig assisted breeding, pig breeding, pork quality character identification or pork quality character screening, and a method for identifying the intramuscular fat content of pork and screening pork with rich intramuscular fat is developed.

The invention discloses a pork processing equipment cluster energy-saving control system and method based on the Internet of Things, and the system comprises a sensing layer which is used for collecting the energy consumption, state and environment data of a pork processing equipment cluster; the network layer adopts a heterogeneous fusion network architecture; the edge computing layer is deployed in an industrial edge computing gateway at a workshop side; the cloud platform layer is used for macroscopic analysis and strategy optimization; and the control execution layer is used for executing an energy-saving action. According to the application, full-process and multi-dimensional refined energy consumption sensing and management are realized through the deployment of the sensing layer, a high-reliability and easy-to-expand heterogeneous converged communication network is constructed through the network layer, efficient coordination of'edge real-time control 'and'cloud global optimization' is formed through the edge computing layer, dynamic task allocation is performed through an improved RPL algorithm, and the efficiency of energy consumption sensing and management is improved. And the intelligent level and energy efficiency of equipment cluster operation are improved, so that multi-energy flow cooperation and economical operation are realized, and the maintainability and decision support capability of the system are enhanced.

The invention relates to the technical field of molecular biology, and discloses a miRNA molecule for regulating and controlling fat deposition in pig muscle, one of the purposes of the invention is to provide a miRNA molecule for regulating and controlling fat deposition in pig muscle, the miRNA is SSC-miR-874, and the mature sequence of the miRNA is shown as SEQ ID NO1: CUGCCCUGGCCGAGGGACCGAC. The second purpose of the invention is to provide a product, and the product comprises SSC-miR-874 mimics or SSC-miR-874 inhibitor, and is characterized in that the SSC-miR-874 mimics and the SSC-miR-874 inhibitor are added into the product; wherein the sequences of the SSC-miR-874 mimics are as shown in SEQ ID NO1 (sequence identifier number 1) and SEQ ID NO2 (sequence identifier number 2), and the sequence of the SSC-miR-874 inhibitor is as shown in SEQ ID NO3 (sequence identifier number 3). The application reveals that the SSC-miR-874 can negatively regulate and control the proliferation and adipogenic differentiation of the precursor fat cells in the pig muscle, provides a new molecular target for deeply understanding the fat deposition mechanism in the pig muscle, provides an effective miRNA intervention strategy for optimizing the pork quality and increasing the fat content in the muscle, and has important breeding application value and industrialization prospect.

The invention discloses a breeding method for improving pork quality by using Chinese herbal medicine fermentation broth, and relates to the field of livestock and poultry breeding, the method comprises the following steps: preparing composite Chinese herbal medicine fermentation broth, and adding the fermentation broth into daily ration in proportion for feeding in the growth and fattening stage of live pigs, the compound Chinese herbal medicine fermentation liquor is prepared by fermenting a Chinese herbal medicine composition containing astragalus membranaceus, pine needles, eucommia ulmoides and hawthorn through a compound microbial agent; according to the breeding method for improving the pork quality by using the Chinese herbal medicine fermentation liquor, Chinese herbal medicines such as astragalus membranaceus, pine needles, eucommia ulmoides and hawthorn fruits are fermented through a compound microbial agent, the deep synergistic effect of the Chinese herbal medicines and probiotics is achieved, the bioavailability of effective components is remarkably improved, and therefore products better meeting high-end market requirements are produced; meanwhile, probiotics and metabolites in the fermentation liquor can effectively optimize the intestinal health of livestock and reduce the morbidity, and a reliable path is provided for reducing or replacing antibiotics.

The invention relates to the technical field of pork processing, in particular to a pork processing and slitting device which comprises a conveying unit for vertically conveying pork downwards and a rotating disc located below the conveying unit and arranged opposite to the conveying unit. The plurality of through holes are distributed in the circumferential direction of the turntable; by means of continuous rotation of the rotating disc, the multiple through openings are sequentially moved to the position below pork conveyed by the conveying unit, so that the pork can conveniently move downwards and penetrate through all the through openings, then the pork is lifted through the lifting structure, the cutting thickness of the pork can be continuously and automatically limited, and the cutting efficiency is improved. And the slitting knife in each through hole synchronously rotates along with the turntable and cuts the positioned pork, so that the continuous and automatic slitting processing of the pork is realized, the structure and the operation mode are simple, the slitting continuity is high, and the working efficiency can be greatly improved.

The utility model relates to the technical field of distribution frame, concretely relates to a pork hanging distribution frame, including the frame, the frame bottom upper surface fixedly arranged with the support rod of uniform distribution, the support rod outer surface rotationally sleeved with the clamping plate no.

The invention discloses a formula and a preparation method of a glutinous rice sausage. The preparation method comprises the following steps: stir-frying glutinous rice and salted meat; the stir-fried glutinous rice comprises glutinous rice, fried lard oil, minced garlic, trehalose, refined salt and monosodium glutamate; the salted meat comprises pork, chopped salted fat dices, water, white granulated sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate and auxiliary materials; the preparation of the stir-fried glutinous rice comprises hot frying and cold frying. The flavor of the glutinous rice sausages is remarkably improved, the glutinous rice in the sausages absorbs grease of the stuffing, particles are full, the taste is fragrant, sweet, soft and glutinous, and the overall flavor is richer and more harmonious.

The present application belongs to the field of livestock slaughtering and raw meat processing, and provides a pork slaughtering production line CT detection device, which comprises a base, a driving assembly, a rotary support assembly, a rotating seat, a ray source assembly and a detector assembly. The rotating seat is rotatably arranged on the base through the rotary support assembly, and the driving assembly is used for driving the rotating seat to rotate. The detector assembly and the ray source assembly are arranged on the two sides of the rotating seat respectively, and the detector assembly is oppositely arranged with the ray source assembly. The device scans 360° to build a three-dimensional structure of a live pig carcass, accurately reflects the abnormal position of pork, analyzes the proportion of pork fat and lean meat according to the different densities, detects the moisture content of pork, can replace multiple detection links, and optimizes the pork production detection process. The pork detection and production are carried out synchronously, and the detection is nondestructive. The detection time of a single live pig is shortened to within 1 minute, the detection cycle is greatly reduced, and the detection efficiency is improved. The pork detection of the slaughtering production line is fully covered, and abnormal information is fed back in time.

The application provides a method for optimizing the slaughter weight of Jinfen white pigs to produce high-quality flavor pork. Through systematic research on the influence of different slaughter weights on the pork quality and flavor of Jinfen white pigs, it is first determined that when the slaughter weight is 135.08±1.10 kg, the pork has the optimal comprehensive quality performance, which is specifically embodied in that the intramuscular fat content reaches (3.82±0.05)%, the shear force is (35.75±1.68) N, and the meat quality is excellent. At the same time, the pork of the weight group has the most total volatile substances, and the types of various volatile substances are relatively rich, and exhibits the best flavor characteristics. The application not only provides clear process parameters for the production of high-quality flavor pork of Jinfen white pigs, but also provides a reliable technical basis for the precise regulation of meat quality based on the slaughter weight.

This invention belongs to the field of molecular marker-assisted selection technology for pig breeding and pigs, specifically involving molecular markers related to pork quality traits and their applications. This invention will be located in... PPP3CB 5' flanking promoter region of the gene InDel Polymorphic sites are associated with pork quality traits including water loss rate, water holding capacity, and intramuscular fat. InDel When the genotype at the polymorphic locus is TT, the pork has a lower water loss rate, a higher water holding capacity, and a higher intramuscular fat content. InDel InDel When the genotype of a polymorphic locus is deleted, the pork has a higher water loss rate, lower water holding capacity, and lower intramuscular fat content. This invention enables early prediction and selection of meat quality traits that can only be measured after slaughter, during the early stages of pig growth and development. It not only allows for live detection and screening of pork quality traits but also significantly shortens the generation interval, accelerates the breeding process, and provides technical support for early pig breeding.

The application provides a fattening late-stage pig feed and a preparation method thereof, and relates to the technical field of pork breeding. The fattening late-stage pig feed is characterized by adding 10-15% of a nutritional supplement to per kilogram of fattening feed, and the nutritional supplement is composed of pine branch fermentation material, lotus root fermentation material, alfalfa powder, roxburgh rose extract and caffeine. The pine branch fermentation material is obtained by subjecting pine branches to cellulase enzymolysis treatment and then to fermentation by means of bifidobacterium and spencerolyn cryptococcus. The lotus root fermentation material is obtained by subjecting cooked lotus roots to fermentation by means of lactobacillus plantarum. The application overcomes the shortcomings of the prior art, effectively guarantees the weight gain efficiency of porkers in the late fattening stage, further improves pork quality, and comprehensively improves the economic benefits of pork breeding.

The invention discloses a biological fermentation feed for improving pork quality and a preparation method thereof, and belongs to the technical field of biological fermentation feeds. The biological fermentation feed comprises astragalus membranaceus powder, angelica sinensis powder, pericarpium citri reticulatae powder, codonopsis pilosula powder, liquorice powder, wild chrysanthemum flower powder, hawthorn fruit powder, rhizoma atractylodis powder, cinnamon powder, corn flour, soybean meal powder, bran powder, a bacterium enzyme complexing agent, compound enzyme liquid, compound chlorogenic acid liquid and drinking water. A preparation method of the compound enzyme liquid comprises the following steps: preparing a starch-tea polyphenol inclusion compound, and mixing; the biological fermentation feed prepared by the preparation method disclosed by the invention is not easy to decay when being placed in an open manner, is good in palatability, can greatly improve digestion and absorption of nutrient substances by pigs and improve the quality of pork, and does not need wall breaking treatment in the preparation process.

The micro-needle patch comprises a base and a plurality of needle bodies, the needle bodies are arranged on the surface of one side of the base, the base is of a multi-through-hole net structure, the needle bodies are vertically and downwards provided with hollow pipelines from the top to the bottom, and the hollow pipelines are communicated with the hollow pipelines. The hollow pipeline corresponds to at least one through hole net opening of the base, and a detection chip is further arranged on the other side of the base. The utility model discloses a visual indicator combining a micro-fluidic chip and a microneedle, the indicator can be used for quickly detecting the freshness of pork on site, the efficiency of detecting the freshness of the pork can be improved, the detection cost of the freshness of the pork can be reduced, the quick field detection can be realized, the detection of the freshness of the pork is convenient, and the detection efficiency is improved. A guarantee is provided for the safety and the quality of pork.

The invention belongs to the technical field of agricultural animal husbandry application, and particularly relates to a feed additive for reducing backfat thickness of fattening Min pigs, a preparation method and application. The feed additive for reducing the backfat thickness of the fattening Min pigs comprises the following components in percentage by weight: 0.25 to 1.0 percent of hyodeoxycholic acid, 21.0 to 31.7 percent of citric acid, 0.7 to 3.2 percent of neutral phytase, 0.1 to 1.4 percent of astragalus membranaceus, 0.3 to 1.4 percent of saccharin sodium salt, 1.0 to 8.2 percent of rice hull powder and 54.0 to 64.7 percent of zeolite powder. The preparation method of the feed additive for reducing the backfat thickness of the fattening Min pigs comprises the following steps: crushing hyodeoxycholic acid, citric acid, neutral phytase, astragalus membranaceus, saccharin sodium salt, rice hull powder and zeolite powder into 80-mesh particles; the preparation method comprises the following steps: weighing the raw material components according to the ratio, stirring in a stainless steel mixer with the mixing uniformity of less than or equal to 5% for 5-10 minutes, and quantitatively packaging to obtain the finished product. The additive in the feed from the late stage of Min pig fattening to slaughtering can effectively reduce the backfat thickness of sows during slaughtering, improve the expression level of related genes of muscle fibers, and further improve the meat quality of Min pigs.

1. Name of the product in this design: Pet Toy (Sichuan-Chongqing Series Coriander and Pork Meatballs). 2. Purpose of this design: Toy for pets to play with. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention provides a method for extracting and detecting free amino acids in meat. The method comprises the following steps: cutting a meat sample into blocks, freeze-drying, crushing and sieving to prepare meat powder; weighing meat powder, adding distilled water, uniformly mixing by vortex, performing water-bath constant-temperature oscillation extraction, and centrifuging to obtain a crude extract; adding sulfosalicylic acid precipitated protein into the crude extracting solution, centrifuging again, taking supernate, and adjusting the pH value with diluted hydrochloric acid to obtain an extracting solution; and filtering the extracting solution by a filter membrane, and detecting by a full-automatic amino acid analyzer. The method takes distilled water as an extraction solvent, efficiently extracts the free amino acid through water bath oscillation, is simple and convenient to operate, high in extraction efficiency and good in stability, is suitable for free amino acid detection of various meat samples such as chicken, beef and pork, and is high in practicability.

The present application belongs to the technical field of food safety nondestructive testing, and relates to a flexible multi-spectral sensing pork cold chain quality dynamic monitoring system and method, which comprises a flexible multi-spectral sensing unit, a data acquisition and wireless transmission module, a data processing and integrated learning module, a battery power supply module, a monitoring terminal and a cloud platform, the flexible multi-spectral sensing unit is adapted to the low-temperature and high-humidity environment of the cold chain and is in close contact with the surface of pork or the inside of pork tissue; the data acquisition and wireless transmission module samples multi-band spectral signals and sends them through WiFi wireless communication; the data processing and integrated learning module pre-processes the received multi-band spectral signals and predicts key indicators of pork quality by using a regression model algorithm; the cloud platform displays and stores the pork quality prediction results; the monitoring terminal communicates with the cloud platform through a network and displays the prediction results in the cloud platform. The system can cover the quality dynamic monitoring of the whole cold chain life cycle.

This utility model discloses a pork sorting device with a gripping mechanism, including a conveyor line, an intelligent oscillating cutting device installed on the conveyor line, an inlet and an outlet on both sides of the bottom of the intelligent oscillating cutting device, an assembly rack installed on the upper side of the outlet of the intelligent oscillating cutting device, a visual recognition camera installed on the assembly rack, two sets of support frames installed on the top of the other side of the conveyor line, an electric slide rail installed on the top of one of the support frames, a crossbeam plate connected to the power output end of the electric slide rail, an I-beam locking block installed on the bottom of the other side of the crossbeam plate, a slider installed at the bottom of the I-beam locking block, a guide rail slidably connected to the slider, the guide rail installed on the top of the other support frame, a lifting assembly installed at the bottom of the crossbeam plate, a sorting gripping assembly connected to the power output end of the lifting assembly, a visual recognition camera connected to the electric slide rail and the sorting gripping assembly, and a waste output trough installed on one side of the two sets of support frames.

The invention discloses a nitrate-free smoked ginseng sausage and a preparation method thereof, and belongs to the technical field of meat product processing. The method comprises the following steps: adding different addition amounts of ginseng powder into a nitrate-free smoked sausage to prepare the nitrate-free smoked ginseng sausage, mincing pork serving as a main raw material, adding water, plasma activated water, beet root powder, celery powder, ginseng powder and nisin, and uniformly stirring to prepare the nitrate-free smoked ginseng sausage. The preparation method comprises the following steps: uniformly stirring other ingredients including table salt, white granulated sugar, monosodium glutamate, potato starch, soybean protein isolate, pepper powder and ginger powder, pickling, filling, cooking, drying to be mature, cooling, and packaging in vacuum to obtain the nitrate-free ginseng smoked sausage. According to the method, the flavor quality and functional characteristics of the nitrate-free smoked sausage are optimized, the defects of a single nitrate-free smoked process in flavor level and nutritional added value are overcome, and the flavor and texture of the sausage are remarkably improved.

The utility model discloses a detection kit for rapidly detecting chicken, duck and pork mixed in beef and mutton. The detection kit comprises a detection card and a plastic card, the detection card is formed by sequentially lining absorbent paper and a sample pad below a nitrocellulose membrane, cutting the nitrocellulose membrane into test strips, and packaging the test strips in the plastic card; due to the fact that specific species antibodies of chickens, ducks and pigs are preset in the detection kit, chicken, duck or pork components which are as low as 3% and mixed in milligram-level samples can be sensitively detected at a time through antigen-antibody reaction.

The invention relates to a rotating cylindrical mould member for moulding a product from a foodstuff raw material comprising poultry meat, pork, a meat substitute and vegetarian foodstuff, the mould member having a longitudinal axis and an outer circumference, comprising at least one mould body having a curved outer surface forming at least a part of the outer circumference of the mould member and an opposite inner surface, wherein the mould body is made of a porous material having a porous structure with interconnected pores, wherein the outer circumference is at least partially hermetically sealed, wherein each mould body comprises at least one cavity in which the foodstuff raw material is moulded, the cavity being formed in the curved outer surface, being delimited by a boundary comprising a wall and a bottom, the cavity comprising at a porous bottom wall and / or at a porous side wall thereof and / or at a curved / contoured boundary thereof a deformation layer formed by plastic deformation, the mould body comprising an inner volume of the mould body arranged between the deformation layer and the inner surface, the mould member further comprising a gas supply forcing gas through the inner volume and the deformation layer into the cavity to aid removal of the moulded product from the mould cavity. The invention further relates to a method of providing a cavity in a porous mould body.

The utility model discloses a black pork acid discharge suspension device, and mainly relates to the field of black pork acid discharge. Comprising a storage cabinet for storing black pork, an operation opening is formed in one side of the storage cabinet, a suspension frame is arranged on one side of the operation opening, a suspension cross beam is slidably connected to the suspension frame in the vertical direction, a power rod for driving the suspension cross beam to slide in the vertical direction is arranged on the suspension frame, and a plurality of sliding seats are slidably connected to the suspension cross beam in the transverse direction; hanging conical rods are arranged at the bottoms of the sliding seats, a separation plate is slidably connected to the storage cabinet in the vertical direction, and a plurality of clamping ring plates used in cooperation with the hanging conical rods are arranged on the separation plate. The device has the beneficial effects that the technical problem that the operation of manually hanging and picking black pork is heavy and tired can be solved, the black pork is automatically hung and separated through the hanging conical rod, the workload of the whole acid discharge process is greatly reduced, and the efficiency and convenience of the acid discharge operation are improved.

The utility model discloses a hydraulic power-assisted mechanical arm for loading pork, and relates to the technical field of pork processing. The hydraulic power-assisted mechanical arm for pork loading comprises a transmission box, a driving motor and a limiting box, and the hydraulic power-assisted mechanical arm is arranged on the transmission box; a transmission threaded rod is arranged on the transmission box, the driving motor is used for driving the transmission threaded rod to rotate, and the transmission threaded rod rotates to drive the hydraulic power-assisted mechanical arm to move transversely; a limiting transverse rod is arranged on the limiting box, a mounting square block is arranged on the hydraulic power-assisted mechanical arm, and the limiting transverse rod is used for limiting the limiting box and the mounting square block. According to the hydraulic power-assisted mechanical arm for pork loading, by arranging the driving motor, the transmission threaded rod can be driven to rotate, the hydraulic power-assisted mechanical arm can be transversely moved by rotating the transmission threaded rod, and therefore when a pig is moved through the hydraulic power-assisted mechanical arm, the moving range of the pig can be increased by moving the hydraulic power-assisted mechanical arm; and the practicability of the device can be improved.

This utility model discloses a meat strip pressing and cutting machine, relating to the field of meat product processing technology. It includes a fixing mechanism, with a meat conveying mechanism on one side and a meat cutting mechanism fixedly mounted on the other side. This utility model solves the problems of meat strips getting stuck in gaps and being difficult to clean in existing pork strip cutting machines, as well as the poor safety of manual feeding. The utility model achieves rolling and pressing cutting of the meat by using an upper and lower cutting roller in the cutting mechanism, with the upper and lower rollers rotating in opposite directions. The corresponding arrangement of the conical rotary blade and the round blade ensures synchronous cutting of the upper and lower ends of the meat strip as it passes through. The setting of a guide roller and a conical rotary blade on one side of the cutting mechanism, with the outer ring of the conical rotary blade being conical, can squeeze and separate the meat strips, preventing them from sticking together before and after cutting. Simultaneously, the guide roller is located on one side to receive the cut meat strips, and its protruding design avoids safety hazards.

This invention discloses a multi-flavored sausage and its processing method, relating to the field of sausage processing technology. The multi-flavored sausage is produced using a segmented low-temperature curing process and is composed of the following ingredients in parts by weight: 50-70 parts pork, 10-20 parts chicken, 5-15 parts fish, 3-8 parts plant protein, 2-6 parts compound seasoning, 1-4 parts natural fruit and vegetable powder, and 0.5-2 parts functional additives. This invention utilizes segmented low-temperature curing. In the first stage, the basic seasoning and fruit and vegetable powder are fully penetrated; in the second stage, the flavors are further matured and integrated at an even lower temperature, while simultaneously inhibiting microorganisms. Furthermore, it not only provides natural pigments, but the fructose and organic acids it contains undergo Maillard reactions during processing, producing complex fruity aromas and a sweet aftertaste. The combination of animal and plant proteins achieves complementary amino acid patterns, increasing the overall biological value of the protein and meeting consumers' demand for high-protein foods. It also promotes intestinal health and improves intestinal function.

The utility model discloses raw material cleaning equipment for processing pig meat products. The raw material cleaning equipment comprises a cleaning box, a cleaning net cylinder, a sealing structure, a cleaning structure and a sewage discharging structure, a cleaning net cylinder is arranged in the cleaning box, the sealing structure is arranged on the cleaning net cylinder, the cleaning structure is arranged in the cleaning box, and the sewage discharging structure is arranged at the bottom of the cleaning box. Compared with the prior art, the pork cleaning device has the advantages that pork can be wrapped inside through the cleaning net cylinder, then the pork can be conveniently immersed in water to be cleaned, all positions of the surface of the pork are flushed and brushed in the process that the pork rotates in the cleaning net cylinder in a reciprocating mode, the cleaning efficiency is high, and the pork cleaning device is convenient to use. And the cleaning effect is good, sewage generated after cleaning can flow into the flow guide pipe and flow downwards, impurities such as minced meat in the sewage flow into the sleeve and are intercepted by the filter screen, and finally the sewage is discharged from the sewage discharge pipe, so that the situation that the minced meat is mixed in the sewage and blocks the sewage discharge pipe is avoided.

The invention discloses a non-phosphorus water-retaining agent and application thereof, and belongs to the field of meat product processing. The water-retaining agent is prepared from sorbitol, flaxseed gum and sodium citrate according to the weight ratio of (3 to 5): (0.3 to 0.5): (1 to 1.4). The phosphorus-free water-retaining agent reduces the particle size of the minced pork myofibrillar protein emulsion, increases the number of negative charges, can influence the stability of the minced pork system structure to a certain extent, is beneficial to the stability of the quality of the pork pie in the storage period, and provides a certain reference for the production of minced pork products.

The invention provides an SNP (Single Nucleotide Polymorphism) marker primer pair related to pig multirib traits and application of the SNP marker primer pair. The SNP site is a nucleotide site of chromosome 7 rs701714758 of a reference sequence of an international pig genome version 11.1, has G / A polymorphism, is located in a protein coding region of an ABCD4 gene, and is remarkably associated with rib number characters of Duroc pigs, landrace pigs, large white pigs and Pietrain pigs through verification of whole genome association analysis and meta analysis. The invention further provides a primer pair for detecting the SNP marker, an upstream primer of the primer pair is SEQ ID NO: 2, and a downstream primer of the primer pair is SEQ ID NO: 3. The SNP marker can be applied to marker-assisted selection and whole genome selection of rib number characters of multiple varieties of pigs, can accurately screen a multi-rib number pig group, improves character prediction accuracy, increases pork and rib row yield, meets consumption demands, and has both social and economic benefits.