In this study, pigs from 3 supply chains were slaughtered in an Australian summer and winter (n = 20 for each supply chain). The pigs were from 2 sexes (female and castrated male) and 2 carcass weight groups (high: 95.0 to 100.0 kg and low: 75.0 to 80.0 kg). From each carcass, the Biceps femoris (BF), Longissimus thoracis et lumborum (LTL), and Triceps brachii (TB) were excised at 24 h postmortem, vacuum packed, frozen at 24-48 h and transported to the lab. Cooking loss, Warner–Bratzler shear force (WBSF) and texture profile analysis (adhesiveness, chewiness, cohesiveness, hardness, resilience, and springiness) were measured in LTL and BF. pH, collagen content, and solubility and intramuscular fat (IMF) content were determined for all muscles. Results showed that BF was tougher than LTL, and winter samples were tougher than summer ones (P < 0.05). The TB had higher pH, collagen, and IMF content than BF and LTL (P < 0.05). Collagen solubility was higher in castrated male and winter samples. pH, collagen solubility, and IMF content were significantly (P < 0.05) related to chewiness and hardness in pork BF and LTL. pH and IMF were also related to cooking loss, while collagen solubility and IMF were related to WBSF (P < 0.05). The relationships of pH and IMF with pork texture were predominantly driven by the LTL, while the relationships between collagen solubility and texture were predominantly driven by the BF. Collagen solubility and IMF of pork BF and TB were related to those of LTL, but the correlations were not strong enough for prediction. Pork texture and chemical components were affected by muscle, seasons, sex and carcass weight. pH, collagen solubility, and IMF-affected pork texture.

中文翻译：

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肌肉、季节、性别和胴体重量影响猪肉质地、胶原蛋白特性和肌内脂肪含量


在这项研究中，来自 3 个供应链的生猪在澳大利亚的夏季和冬季被屠宰（每个供应链 n = 20）。猪来自 2 个性别（雌性和去势雄性）和 2 个胴体体重组（高：95.0 至 100.0 公斤，低：75.0 至 80.0 公斤）。宰后 24 小时从每具尸体中切除股二头肌 （BF）、胸最长肌 （LTL） 和肱三头肌 （TB），真空包装，在 24-48 小时冷冻并运送到实验室。在 LTL 和 BF 中测量蒸煮损失、Warner-Bratzler 剪切力 （WBSF） 和质地剖面分析（粘合性、咀嚼性、内聚性、硬度、弹性和弹性）。测定所有肌肉的 pH 值、胶原蛋白含量、溶解度和肌内脂肪 （IMF） 含量。结果表明，BF 比 LTL 更坚韧，冬季样品比夏季更坚韧 （P < 0.05）。TB 的 pH 值、胶原蛋白和 IMF 含量高于 BF 和 LTL （P < 0.05）。胶原蛋白在去势雄性和冬季样本中的溶解度较高。猪肉 BF 和 LTL 的 pH 值、胶原蛋白溶解度和 IMF 含量与咀嚼性和硬度显著相关 （P < 0.05）。pH 和 IMF 也与蒸煮损失有关，而胶原蛋白溶解度和 IMF 与 WBSF 有关 （P < 0.05）。pH 和 IMF 与猪肉质地的关系主要由 LTL 驱动，而胶原蛋白溶解度和质地之间的关系主要由 BF 驱动。猪肉 BF 和 TB 的胶原蛋白溶解度和 IMF 与 LTL 相关，但相关性不够强，无法预测。猪肉质地和化学成分受肌肉、季节、性别和胴体重量的影响。pH 值、胶原蛋白溶解度和 IMF 影响猪肉质地。