| Summary: | 碩士 === 東海大學 === 畜產與生物科技學系 === 101 === Twelve longissimus dorsi muscle of TBPs (75% Duroc, 25% Taoyuan) and Landrace × Yorkshire × Duroc (LYD) pigs were stored at 0°C in vacuum packaged and the meat properties change were observed during 72 h post-mortem and during 4 weeks of storage at 0 °C. The results indicated that TBP had higher marbling score and crude fat content than LYD (P < 0.05), and LYD had higher color score, moisture and crude protein than TBP on meat quality and proximate composition. The meat properties changed during 72 h post-mortem, TBP had lower pH value than LYD at 24 h post-mortem ( P < 0.05); however, no significant difference were found between TBP and LYD after 48 h post-mortem. TBP had higher cooking loss than LYD during 24 h (P < 0.05). LYD had higher shear value than LYD during 24 h, they were not difference after 48 h post-mortem. TBP had faster myofibril degradation than LYD in Desmin, but LYD had faster degradation in myofibril in 32~28 kDa than TBP. The μ-calpain activity was not reduced and muscle tenderization was continuing during storage. The α-actinin was not changed during post-mortem.
TBP had lower pH value than LYD at 2, 3 and 4 week (P < 0.05), but no difference at 0 and 1 week of storage. TBP had higher L* value than LYD during 3 week; a* value had no difference between TBP and LYD, and TBP had higher b* value than LYD during storage. No differences were found in shear value, but LYD trended to have higher shear value than TBP. In content of ATP related compounds, TBP had higher ADP content than LYD at the first week (P < 0.05). Hypoxanthine, Inosine and total ATP related compounds were higher in LYD at the fourth week (P < 0.05). In free fatty acid compounds, TBP had lower C12:0, C18:2, C18:3 and PUFA content than LYD (P < 0.05), but no difference of SFA between TBP and LYD. C16:1 content was increased during storage (P < 0.05). The phenomenon of C12:0 content was first increased then decreased during storage. C18:1 and C20:1 content of LYD were increased as the increased of time. In sensory evaluation, TBP and LYD had no significant difference in color score. TBP had higher odor score than LYD at the 0 and 4 week of storage. LYD had significant tenderization effect during storage, and TBP had no significant difference during storage. TBP tended to have higher juiciness score than LYD. The juiciness score had significantly decreased during storage. TBP and LYD juiciness score were lowest at fourth week (P < 0.05). TBP had higher sweetness score and total acceptability score than LYD before 3 weeks (P < 0.05). At the fourth week, TBP had the lowest total acceptability score (P < 0.05), and LYD was no difference.
LYD had more off-flavor matters (PUFA and Hypoxanthine) than TBP, but TBP had better sensory scores than LYD. Overall, TBP had better meat qualities than LYD during low temperature ageing.
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