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ProducingQualityPork生产优质猪肉MikeEllis,Ph.D.麦克艾利斯博士DepartmentofAnimalSciencesUniversityofIllinois伊利诺大学动物科学系PORKMARKETINGCHAIN猪肉的市场链Breeder育种者CommercialProducer商品猪生产者Slaughterer屠宰者MeatProcessor肉类加工者Wholesaler/Distributor批发商/销售者Retailer零售商CONSUMER消费者WhatisMeatQuality?什么是猪肉品质•Questionsthatconsumersaskaboutpork:–Isitsafeandhealthy?猪肉安全和卫生吗?–Doesittastegood?猪肉味道好吗?–Howwasitproduced?如何生产的?•Majorcomponentsofporkquality主要质量指标–Composition成分–Sensory感官的–Technological技术的–Hygienic&Toxicological卫生和毒理学的–Nutritional营养的–Dietandhealth饮食与健康–Welfareandproductionissues福利和生产条例消费者常问的问题：EconomicLossAssociatedwithNonconformitiesinCarcassTrim因胴体修整导致的经济损失19932003Condemnations$1.00$1.20Skin$0.01$0.02Bruises$0.08$0.08Abscesses/InjectionSites$0.47$0.57脓肿/注射部位Arthritis$0.08$0.12BrokenBones$0.59$0.30废弃皮肤青肿关节炎骨折CondemnationsofUSMarketHogs美国肉猪废弃率CondemnationissueAverage,%Diseased52.0Abscesses9.3Arthritis7.5Bruising6.5Skinproblems5.1Brokenbones3.7Injectionsites1.9Residues0.1Others13.9废弃原因平均(%)疾病脓肿关节炎青肿皮肤病骨折注射部位药物残留其它EconomicLossAssociatedwithNonconformitiesinCarcassComposition因胴体组成问题导致的经济损失19932003Carcasstoofat$4.89$0.85CarcasstooleanNA$0.10Seamfat$0.63$0.39Thinbellies$0.13$1.00Thickbellies$0.01$0.00Inconsistentweights$0.88$1.32胴体过肥胴体过瘦肌间脂肪腹肉过薄腹肉过厚体重不整齐EconomicLossAssociatedwithNonconformitiesinMuscleQuality因肌肉质量异常导致的经济损失19932003Two-tonedcolor$0.27$0.43PSE$0.34$0.90DFD$0.01$0.00WHCNA$0.50Ecchymosis$0.49$0.03MarblingNA$0.00双色调肉苍白、柔软、渗出性肉深色、坚实、干燥肉系水力低下皮下淤血大理石纹TotalEconomicLossAssociatedwithNonconformitiesofCarcassesinUSSlaughterPigs美国屠宰猪胴体异常导致的总经济损失19932003Trimlosses$2.23$2.29Qualitylosses$1.11$2.13Compositionlosses$6.54$3.66Totallosses$9.88$8.08修整质量损失成分损失总计新生仔猪保育期仔猪肥育猪种猪新生仔猪肥育猪种猪皮下注射针号针长(英寸)肌肉注射针号针长(英寸)Majoreconomiccomponentsofporkquality猪肉品质的主要经济成分•Musclecolorandwater-holdingcapacity肌肉颜色和系水力•Eatingquality?食用品质?ColorandWaterHoldingCapacityConditionsinHamandLoinMusclesofUSMarketPigs(2003)的美国肉猪后腿肉和腰肌色泽和系水力ClassificationAverage,%Pale,softandexudative15.5Normalcolor/firmness/structure82.6Dark,firm,anddry1.9类别平均%苍白、柔软、渗出性肉正常色泽/坚实度/结构深色、坚实、干燥肉MuscleGlycogenMetabolism肌肉糖原代谢GlycogenGlucoseGlucose-6-PhoshateLactate糖原葡萄糖6-磷酸葡萄糖乳酸PostmortempHDeclineandPorkQuality宰后pH值下降与猪肉品质55.566.57012345Hourspostmortem宰后小时pHNormal正常肉Acidmeat酸猪肉DFD黑猪肉PSE白猪肉WaterHoldingCapacity系水力4.55.05.56.0MuscleultimatepH最终肌肉pH值RelationshipbetweenmuscleultimatepHandwaterholdingcapacity肌肉最终pH值与系水力的关系Nutrition营养Genetics遗传Climate气候SlaughterWt.屠宰重TransportTime/Distance运输时间/距离AnimalHandling动物处理LairageTime待宰时间AgingTime熟化时间Postslaughtertreatment宰后处理Slaughter屠宰Cooking烹调FactorsAffectingPorkQuality影响猪肉品质的因素Social/PhysicalEnvironment社会与自然环境PaleSoftExudativePigMeatPREVENTION苍白松软渗出猪肉的预防•Reducerateofpostmortemglycolysis降低宰后糖原酵解速度–REDUCEPRE-SLAUGHTERSTRESS减少宰前应激–KEEPANIMALSCOOL保持动物凉快–USESTRESSRESISTANTGENOTYPES采用抗应激基因型–REDUCECARCASSTEMPERATURE降低胴体温度PaleSoftExudativePigMeatREDUCEPRESLAUGHTERSTRESS苍白松软渗出猪肉(PSE)-减少宰前应激•Loadingfacilitiesandon-farmhandling装载条件和猪场内处理•Truckdesign货车设计•Nomixing-handleinsmallgroup不混装-以小群装运•Transportatcooltimesofday在一天内的凉快时装运•Unloadingandlairagefacilities卸货和待宰条件•Restingbeforeslaughter宰前休息•Watersprays喷水•Pre-slaughterhandling宰前处理•Noelectricprods不要电刺激PietrainHalothanecarriers氟烷基因携带者•Significantadvantagesindressingpercent,carcasslean,andfeedefficiency.在屠宰率,胴体瘦肉率和饲料报酬上有显著优点•Significantdisadvantagesinmusclecolorandwaterholdingcapacity在肌肉颜色和系水力方面有显著缺点RendementNapoleGeneEffectofRNgeneonmeatqualityRN基因对肉质的影响UltimatepH7-0.15-0.10to-0.22Driploss,%6+1.57+0.6to+2.5Napoleyield,%5-6.2-3.6to-8.4Musclereflectance,4+2.0-0.1to+3.4Numberofstudies研究次数Av.difference(RN--rn+rn+)基因型差异Range范围最终pH值滴水损失,%Napole产量EEL肌肉反射值InfluenceofproportionofDurocgenesoncarcassandeatingqualitytraits(MLC,1991)杜洛克基因的比例对胴体和食用品质的影响PercentageDuroc杜洛克比例0255075P2backfatdepth,mm背膘厚10.2a11.2b11.7b12.8Intramuscularfat,%肌内脂肪.70a.86a1.08c1.27dPSEcarcasses,%PSE比例8.3a5.4ab1.6bc0.10cTastepanell:品味测定Tenderness嫩度4.96a5.03a5.32b5.38bJuiciness多汁性4.09a4.11a4.18a4.38bPorkflavor风味3.883.993.963.9818-pointscale;lowervalues=poorerquality8分制;分低=质差苍白、松软、渗出肉Breeddifferencesinmeatquality(NPPC,1995)肉质的品种差异Ult.IMFShearTastePanel1pH(%)force(kg)TenderJuicy最终pH肌内脂肪剪切力嫩度多汁Berkshire巴克夏5.912.415.743.503.4DanbredHD丹育5.752.335.813.453.4Duroc杜洛克5.853.035.653.383.3Hampshire汉普夏5.702.575.863.363.4NGTLargeWhite大白5.842.155.863.163.4NESPFDuroc杜洛克5.882.716.093.363.4NewshamHybrid新汉5.822.256.123.253.3Spot斑点5.832.355.913.153.3Yorkshire约克夏5.842.336.133.253.41Lowervalues=poorerquality低值=劣质PotentialNutritionalApproachestoImprovingPorkColorandWater-holdingCapacity改良肉色和系水力可能的营养途径•Feedwithdrawalpriortoslaughter宰前停食•Magnesium镁•VitaminEandSelenium维E和硒•VitaminCandsodiumoxalate微C和草酸钠•VitaminD3维D3•Creatine肌酸•Reduceddietarystarchlevels降低饲粮淀粉水平•Sugarfeeding喂糖•Tryptophan色胺酸•Conjugatedlinoleicacid结合亚油酸•Oralelectrolytes口服电解值•Betaine甜菜碱•Carnitine肉碱FeedWithdrawalPriortoSlaughter宰前停食•PotentialAdvantages可能的优点–Reducedgutfill&lowerincidenceofpuncturedstomachs降低肠道饱满度和刺破胃的发生率–Reducedmuscleglycogencontentsatslaughter屠宰时降低肌肉糖元含量–HighermuscleultimatepH肌肉最终pH值较高–Improvedmeatquality-waterholdingcapa