北京黑猪的肉质特性研究

通过对北京黑猪肉的食用品质、营养品质和加工品质等肉质特性的检测分析，考察黑猪肉品质与普通猪肉品质的差异。结果表明：黑猪的肉色a值为5.85±1.63，熟肉率为(75.79±1.85)%，剪切力为(5638±64.20)N；每千克黑猪五花肉中矿物质元素Ca、Mg、Zn、Cu的含量为16.9、85.9、11、0.35mg/kg。饱和脂肪酸(C14:0、C16:0、C18:0和C20:0)总量约占全部脂肪总量的42.24%、油酸占46.64%；背最长肌中必需氨基酸总量(EAA)为9.42g/100g，非必需氨基酸总量(NEAA)为12.82g/100g，氨基酸总量(TAA)为22.23g/100g，EAA/TAA为42.35%，EAA/NEAA为73.46%。黑猪肉色较普通猪肉稍红，具有较高熟肉率，剪切力大小适中，含有多种矿物质元素和维生素，氨基酸和脂肪酸含量丰富，营养较为均衡，是具有重要开发价值的肉类品种。

Meat Quality Characteristics of Beijing Black Pigs

According to national standard methods, meat quality characteristics including eating quality, nutritional quality and technological quality of Beijing black pigs were determined to analyze the difference between the meat of the pig breed and common pork. The results showed that the color score of black pigs,meat was 5.85 ± 1.63, the cooked meat percentage(75.79 ± 1.85)%, and the shear force (5638 ± 64.20) N. The contents of mineral elements such as Ca, Mg, Zn and Cu were 16.9, 85.9, 11 mg/kg and 0.35 mg/kg, respectively. The saturated fatty acids (C14:0, C16:0, C18:0 and C20:0) and unsaturated fatty acids were 42.24% and 46.64%, respectively. The essential, non-essential, and total amino acids were 9.42, 12.82 g/100 g and 22.23 g/100 g, respectively. In addition, the EAA/TAA and EAA/NEAA were 42.35% and 73.46%, respectively. In conclusion, the color of black pigs, meat is redder than that of common pork. The meat of the pig breed with good cooked meat percentage and shear force as well as rich in mineral elements, vitamin, amino acids and fatty acids, has great potential for the exploitation of meat with high economic value.