| 摘要: | 暸解黑毛豬與白毛豬在屠體與豬肉品質性狀的差異與特性，有助於維繫本土品牌豬肉市場。逢機選取由肉品市場屠宰，平均約100kg的黑毛豬（畜試一號與杜洛克之雜交種）與約107kg的白毛豬（藍瑞斯與杜洛克雜交種或藍瑞斯、約克夏與杜洛克雜交種）各20頭，以2（黑毛豬與白毛豬）×2（阉公豬與女豬）之複因子設計方法進行屠體與肉質性狀的分析。取第9至最後肋骨之背最長肌進行測定，檢測性狀包括脂肪厚度、腰眼面積、肌肉色澤、堅實度與大理石紋評分、L，a，b值、pHu，剪力值、保水性、化學成分與官能品評等，其中官能品評分數探用9分制，分數愈高愈多汁、風味愈佳、愈柔嫩、總可接受度愈高。所有資料以SPSS進行分析，結果顯示白毛豬第10肋的腰眼面積顯著的大於黑毛豬(P<0.05)，分別是43.51與37.80平方公尺，脂肪厚度則無顯著差異(P>0.10)。黑毛豬背最長肌的大理石紋評分較白毛豬高（2.60 vs. 1.93分；P<0.10）；黑毛豬背最長肌色澤之L值、滴水失重、剪力值均較白毛豬高；pHu與保水性則較低(P<0.05)。官能品評方面，白毛豬肉之多汁性與柔嫩度分數較黑毛豬肉高(P<0.05)，異味也顯著較多(P<0.10)；風味與總可接受度則沒有顯著差異(P>0.10)｡性別在大部分性狀無顯著差異(P>0.10)。分析各性狀間之相關，屠後24hr之pH愈高者，肌肉色澤的亮值愈低，滴水失重愈少，官能品評的多汁性、柔嫩度及總可接受度分數都愈高(P<0.05)｡此外，本試驗豬肉之肌內脂肪量與風味有顯著的正相關(P<0.05)，但相關並不高(r=0.373)，因此其他因素也可能影響其風味。本研究結果顯示，黑毛豬與白毛豬在屠體與豬肉品質性狀有顯著的差異，白毛豬肉有較佳之豬肉品質，但不屬於豬肉之異味也較多。不同種原、體重、部位與飼餵方法之黑毛豬肉可能有不同之特性，爲維繫本土品牌豬肉市場，不同市場與行銷方式的區隔有其必要。
An understanding of the differences between Black and White hair pigs on carcass and meat quality will enhance the popularity of the local pork market. A total of 40 Longissimus muscles (LM) from the 9th to the last rib were collected from Black hair pigs (crosses of TLRI No. 1 and Duroc breeds) weighted 100 kg and White hair pigs (Crosses of Landrace and Yorkshire or crosses of Landrace, Yorkshire and Duroc breeds) weighted 107 kg, which were slaughtered at meat market in Nantou. A 2 (Black and White hairs)×2(Barrows and gilts) factorial design was used to analyze the carcass and meat quality traits. Carcass traits included the the 10(superscript th) rib fat depth, LM area (LMA), and the subjective scores of color, firmness, and marbling and the meat quality traits included were color, pH, shear force value, water holding capacity, chemical analysis and sensory evaluation. The nine point system was used for sensory evaluation with the higher point indicated more juicy, tender, flavor, and higher overall acceptability. All data were analyzed using SPSS 11.0. Results indicated that White hair pigs had larger 10(superscript th) rib LMA than that of Black hair pigs (P<0.05), with values of 43.51 and 37.80 cm^2, respectively. No difference was found between Black and White pigs for fat depth (P>0.10). Marbling score of LM was higher in Black hair than that of White hair pigs (2.60 vs. 1.93, P<0.10). Color (L value), drip loss, shear force value of LM were higher for Black hair pigs, while ultimate pH and water holding capacity were higher for White hair pigs (P<0.05). As for sensory evaluation, juicy and tenderness scores of the White hair pigs were higher than those of the Black hair pigs (P<0.05); off-flavor was also higher (P<0.10), and no differences were found for flavor and overall acceptability (P>0.10). Gender differences were not significant for most of the traits (P>0.10). Higher ultimate LM pH was associated with lower L value, less drip loss, and higher juiciness and tenderness (P<0.05). In addition, positive correlation was found between intramuscular fat content and flavor of sensory evaluation score (P<0.05). The correlation coefficient was not high (r=0.373) between the two traits, indicating other factors might also influence pork flavor. Results of this study indicated significant differences between the White and Black hair pigs on carcass and quality traits. Pork from different genetic resources, weights, and feeding practices may have different features, and different marketing strategies are in order to maintain the local pork market. |
