トウキョウX豚肉の化学的, 物理的特性ならびに咀嚼特性

概要

論文の詳細を見る
The chemical, physical and mastication properties of pork from Tokyo X pigs were investigated in comparison with pork from the LWD and Berkshire breeds. The intramuscular fat content was relatively high for Tokyo X meat (5.59%), and the melting point of the fat was low. The hydroxyproline content was also low for Tokyo X. The cooking loss of meat and the heat-shrinkage ratio of the meat surface area were both comparatively low. Texturometer measurements showed significantly smaller values (p<0.05) in the hardness, cohesiveness, and chewiness of Tokyo X meat. The electrical potential of the masticatory muscle of the human masseter was measured by electromyography in order to evaluate the mouth feel of the pork during mastication. The meat from Tokyo X tended to require a smaller number of chews, shorter mastication time, and lower masticatory muscle activity than the other two pork samples. These factors are likely to be involved in the mastication properties of Tokyo X pork.
日本調理科学会の論文
2005-10-20