生产优质猪肉
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1993 Two-toned color 双色调肉 $0.27 苍白、柔软、渗出性肉 $0.34 PSE 深色、坚实、干燥肉 $0.01 DFD WHC NA 系水力低下 Ecchymosis $0.49 皮下淤血 Marbling NA 大理石纹 2003 $0.43 $0.90 $0.00 $0.50 $0.03 $0.00
Pale Soft Exudative Pig Meat REDUCE PRESLAUGHTER STRESS
苍白松软渗出猪肉(PSE)-减少宰前应激
• Loading facilities and on-farm handling 装载条件和猪场内处理 • Truck design 货车设计 • No mixing - handle in small group 不混装-以小群装运 • Transport at cool times of day 在一天内的凉快时装运 • Unloading and lairage facilities 卸货和待宰条件 • Resting before slaughter 宰前休息 • Water sprays 喷水 • Pre-slaughter handling 宰前处理 • No electric prods 不要电刺激
Av. difference (RN- - rn+rn+) 基因型差异
-0.15 +1.57 -6.2 +2.0
Range 范围
-0.10 to -0.22 +0.6 to +2.5 -3.6 to -8.4 -0.1 to +3.4
EEL 肌肉反射值
Influence of proportion of Duroc genes on carcass and eating quality traits (MLC, 1991) 杜洛克基因的比例对胴体和食用品质的影响 Percentage Duroc杜洛克比例 0 P2 backfat depth, mm背膘厚10.2a Intramuscular fat, %肌内脂肪 .70a 25 11.2b .86a 50 11.7b 1.08c 75 12.8 1.27d
Muscle Glycogen Metabolism 肌肉糖原代谢
Glycogen 糖原
Glucose 葡萄糖
6-磷酸葡萄糖
Glucose-6-Phoshate
乳酸
La源自文库tate
Postmortem pH Decline and Pork Quality 宰后pH值下降与猪肉品质
修整 质量损失 成分损失 总计
1993 $2.23 $1.11 $6.54 $9.88
2003 $2.29 $2.13 $3.66 $8.08
肌肉注射
针号
针长(英寸)
皮下注射
针号
新生仔猪 保育期仔猪 肥育猪 种猪 针长(英寸)
新生仔猪 肥育猪 种猪
Major economic components of pork quality 猪肉品质的主要经济成分
Total Economic Loss Associated with Nonconformities of Carcasses in US Slaughter Pigs
美国屠宰猪胴体异常导致的总经济损失
Trim losses Quality losses Composition losses Total losses
Pale Soft Exudative Pig Meat PREVENTION
苍白松软渗出猪肉的预防
• Reduce rate of post mortem glycolysis 降低宰后糖原酵解速度
– REDUCE PRE-SLAUGHTER STRESS 减少宰前应激 – KEEP ANIMALS COOL 保持动物凉快 – USE STRESS RESISTANT GENOTYPES 采用抗应激基因型 – REDUCE CARCASS TEMPERATURE 降低胴体温度
Economic Loss Associated with Nonconformities in Carcass Trim
因胴体修整导致的经济损失
Condemnations 废弃 Skin 皮肤 青肿 Bruises Abscesses/Injection Sites 脓肿/注射部位 Arthritis 关节炎 骨折 Broken Bones 1993 $1.00 $0.01 $0.08 $0.47 $0.08 $0.59 2003 $1.20 $0.02 $0.08 $0.57 $0.12 $0.30
• Muscle color and water-holding capacity 肌肉颜色和系水力
• Eating quality ? 食用品质?
Color and Water Holding Capacity Conditions in Ham and Loin Muscles of US Market Pigs (2003)
PSE carcasses, % PSE比例
Taste panell: 品味测定 Tenderness 嫩度 Juiciness 多汁性 Pork flavor风味
1
苍白、松软、渗出肉
8.3a
5.4ab
1.6bc
0.10c
4.96a 4.09a 3.88
5.03a 4.11a 3.99
5.32b 4.18a 3.96
5.38b 4.38b 3.98
8-point scale; lower values = poorer quality
8分制; 分低=质差
Breed differences in meat quality (NPPC, 1995) 肉质的品种差异
Ult. IMF Shear pH (%) force (kg) 最终pH 肌内脂肪 剪切力 Berkshire巴克夏 5.91 2.41 5.74 Danbred HD丹育 5.75 2.33 5.81 Duroc杜洛克 5.85 3.03 5.65 Hampshire汉普夏 5.70 2.57 5.86 NGT Large White大白5.84 2.15 5.86 NE SPF Duroc杜洛克5.88 2.71 6.09 Newsham Hybrid新汉5.82 2.25 6.12 Spot斑点 5.83 2.35 5.91 Yorkshire约克夏 5.84 2.33 6.13 1Lower values = poorer quality 低值=劣质 Taste Panel1 Tender Juicy 嫩度 多汁 3.50 3.4 3.45 3.4 3.38 3.3 3.36 3.4 3.16 3.4 3.36 3.4 3.25 3.3 3.15 3.3 3.25 3.4
Water Holding Capacity系水力
肌肉最终pH值与系水力的关系
4.5
5.0
5.5
6.0
Muscle ultimate pH 最终肌肉pH值
Factors Affecting Pork Quality
影响猪肉品质的因素
Nutrition
Climate气候
Slaughter Wt.屠宰重
7 6.5 pH 6
PSE白猪肉 Normal正常肉 Acid meat酸猪肉 DFD黑猪肉
5.5 5 0 1 2 3 4 5 Hours post mortem宰后小 时
Relationship between muscle ultimate pH and water holding capacity
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
1993 $4.89 NA $0.63 $0.13 $0.01 $0.88
2003 $0.85 $0.10 $0.39 $1.00 $0.00 $1.32
Economic Loss Associated with Nonconformities in Muscle Quality 因肌肉质量异常导致的经济损失
Producing Quality Pork
生产优质猪肉
Mike Ellis, Ph.D. 麦克艾利斯博士 Department of Animal Sciences University of Illinois 伊利诺大学动物科学系
PORK MARKETING CHAIN 猪肉的市场链
Breeder 育种者 Commercial Producer 商品猪生产者 Slaughterer 屠宰者 Meat Processor 肉类加工者 Wholesaler/Distributor 批发商/销售者 Retailer 零售商 CONSUMER 消费者
平均(%)
Average, % 52.0 9.3 7.5 6.5 5.1 3.7 1.9 0.1 13.9
Economic Loss Associated with Nonconformities in Carcass Composition
因胴体组成问题导致的经济损失
Carcass too fat Carcass too lean Seam fat Thin bellies Thick bellies Inconsistent weights
Pietrain
Halothane carriers 氟烷基因携带者
Significant advantages in dressing percent, carcass lean, and feed efficiency.
•
在屠宰率,胴体瘦肉率和饲料报酬上有 显著优点 •Significant disadvantages in muscle color and water holding capacity 在肌肉颜色和系水力方面有显著缺点
What is Meat Quality ? 什么是猪肉品质
• Questions that consumers ask about pork:
– Is it safe and healthy ? 猪肉安全和卫生吗? – Does it taste good ? 猪肉味道好吗? – How was it produced ? 如何生产的? 消费者常问的问题：
Rendement Napole Gene
Effect of RN gene on meat quality RN基因对肉质的影响
Number of studies 研究次数 最终pH值 Drip loss, % 滴水损失,% Napole yield, % Napole 产量
Muscle reflectance, Ultimate pH 7 6 5 4
Condemnations of US Market Hogs 美国肉猪废弃率
废弃原因
Condemnation issue Diseased 疾病 Abscesses 脓肿 Arthritis 关节炎 Bruising 青肿 Skin problems皮肤病 Broken bones 骨折 Injection sites 注射部位 Residues 药物残留 Others 其它
的美国肉猪后腿肉和腰肌色泽和系水力
平均% Average, % Classification 类别 Pale, soft and exudative 苍白、柔软、渗出性肉 15.5
Normal color/firmness/structure
正常色泽/坚实度/结构
82.6 1.9
Dark, firm, and dry 深色、坚实、干燥肉
• Major components of pork quality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 Diet and health 饮食与健康 Welfare and production issues 福利和生产条例
营养
Genetics遗传
Transport Time/Distance运输时 间/距离
Social/Physical Environment社会与自
然环境
Cooking烹调
Animal Handling
动物处理 待宰时间
Slaughter屠宰
Aging Time熟化时间
Lairage Time
Post slaughter treatment宰后处理
Pale Soft Exudative Pig Meat REDUCE PRESLAUGHTER STRESS
苍白松软渗出猪肉(PSE)-减少宰前应激
• Loading facilities and on-farm handling 装载条件和猪场内处理 • Truck design 货车设计 • No mixing - handle in small group 不混装-以小群装运 • Transport at cool times of day 在一天内的凉快时装运 • Unloading and lairage facilities 卸货和待宰条件 • Resting before slaughter 宰前休息 • Water sprays 喷水 • Pre-slaughter handling 宰前处理 • No electric prods 不要电刺激
Av. difference (RN- - rn+rn+) 基因型差异
-0.15 +1.57 -6.2 +2.0
Range 范围
-0.10 to -0.22 +0.6 to +2.5 -3.6 to -8.4 -0.1 to +3.4
EEL 肌肉反射值
Influence of proportion of Duroc genes on carcass and eating quality traits (MLC, 1991) 杜洛克基因的比例对胴体和食用品质的影响 Percentage Duroc杜洛克比例 0 P2 backfat depth, mm背膘厚10.2a Intramuscular fat, %肌内脂肪 .70a 25 11.2b .86a 50 11.7b 1.08c 75 12.8 1.27d
Muscle Glycogen Metabolism 肌肉糖原代谢
Glycogen 糖原
Glucose 葡萄糖
6-磷酸葡萄糖
Glucose-6-Phoshate
乳酸
La源自文库tate
Postmortem pH Decline and Pork Quality 宰后pH值下降与猪肉品质
修整 质量损失 成分损失 总计
1993 $2.23 $1.11 $6.54 $9.88
2003 $2.29 $2.13 $3.66 $8.08
肌肉注射
针号
针长(英寸)
皮下注射
针号
新生仔猪 保育期仔猪 肥育猪 种猪 针长(英寸)
新生仔猪 肥育猪 种猪
Major economic components of pork quality 猪肉品质的主要经济成分
Total Economic Loss Associated with Nonconformities of Carcasses in US Slaughter Pigs
美国屠宰猪胴体异常导致的总经济损失
Trim losses Quality losses Composition losses Total losses
Pale Soft Exudative Pig Meat PREVENTION
苍白松软渗出猪肉的预防
• Reduce rate of post mortem glycolysis 降低宰后糖原酵解速度
– REDUCE PRE-SLAUGHTER STRESS 减少宰前应激 – KEEP ANIMALS COOL 保持动物凉快 – USE STRESS RESISTANT GENOTYPES 采用抗应激基因型 – REDUCE CARCASS TEMPERATURE 降低胴体温度
Economic Loss Associated with Nonconformities in Carcass Trim
因胴体修整导致的经济损失
Condemnations 废弃 Skin 皮肤 青肿 Bruises Abscesses/Injection Sites 脓肿/注射部位 Arthritis 关节炎 骨折 Broken Bones 1993 $1.00 $0.01 $0.08 $0.47 $0.08 $0.59 2003 $1.20 $0.02 $0.08 $0.57 $0.12 $0.30
• Muscle color and water-holding capacity 肌肉颜色和系水力
• Eating quality ? 食用品质?
Color and Water Holding Capacity Conditions in Ham and Loin Muscles of US Market Pigs (2003)
PSE carcasses, % PSE比例
Taste panell: 品味测定 Tenderness 嫩度 Juiciness 多汁性 Pork flavor风味
1
苍白、松软、渗出肉
8.3a
5.4ab
1.6bc
0.10c
4.96a 4.09a 3.88
5.03a 4.11a 3.99
5.32b 4.18a 3.96
5.38b 4.38b 3.98
8-point scale; lower values = poorer quality
8分制; 分低=质差
Breed differences in meat quality (NPPC, 1995) 肉质的品种差异
Ult. IMF Shear pH (%) force (kg) 最终pH 肌内脂肪 剪切力 Berkshire巴克夏 5.91 2.41 5.74 Danbred HD丹育 5.75 2.33 5.81 Duroc杜洛克 5.85 3.03 5.65 Hampshire汉普夏 5.70 2.57 5.86 NGT Large White大白5.84 2.15 5.86 NE SPF Duroc杜洛克5.88 2.71 6.09 Newsham Hybrid新汉5.82 2.25 6.12 Spot斑点 5.83 2.35 5.91 Yorkshire约克夏 5.84 2.33 6.13 1Lower values = poorer quality 低值=劣质 Taste Panel1 Tender Juicy 嫩度 多汁 3.50 3.4 3.45 3.4 3.38 3.3 3.36 3.4 3.16 3.4 3.36 3.4 3.25 3.3 3.15 3.3 3.25 3.4
Water Holding Capacity系水力
肌肉最终pH值与系水力的关系
4.5
5.0
5.5
6.0
Muscle ultimate pH 最终肌肉pH值
Factors Affecting Pork Quality
影响猪肉品质的因素
Nutrition
Climate气候
Slaughter Wt.屠宰重
7 6.5 pH 6
PSE白猪肉 Normal正常肉 Acid meat酸猪肉 DFD黑猪肉
5.5 5 0 1 2 3 4 5 Hours post mortem宰后小 时
Relationship between muscle ultimate pH and water holding capacity
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
1993 $4.89 NA $0.63 $0.13 $0.01 $0.88
2003 $0.85 $0.10 $0.39 $1.00 $0.00 $1.32
Economic Loss Associated with Nonconformities in Muscle Quality 因肌肉质量异常导致的经济损失
Producing Quality Pork
生产优质猪肉
Mike Ellis, Ph.D. 麦克艾利斯博士 Department of Animal Sciences University of Illinois 伊利诺大学动物科学系
PORK MARKETING CHAIN 猪肉的市场链
Breeder 育种者 Commercial Producer 商品猪生产者 Slaughterer 屠宰者 Meat Processor 肉类加工者 Wholesaler/Distributor 批发商/销售者 Retailer 零售商 CONSUMER 消费者
平均(%)
Average, % 52.0 9.3 7.5 6.5 5.1 3.7 1.9 0.1 13.9
Economic Loss Associated with Nonconformities in Carcass Composition
因胴体组成问题导致的经济损失
Carcass too fat Carcass too lean Seam fat Thin bellies Thick bellies Inconsistent weights
Pietrain
Halothane carriers 氟烷基因携带者
Significant advantages in dressing percent, carcass lean, and feed efficiency.
•
在屠宰率,胴体瘦肉率和饲料报酬上有 显著优点 •Significant disadvantages in muscle color and water holding capacity 在肌肉颜色和系水力方面有显著缺点
What is Meat Quality ? 什么是猪肉品质
• Questions that consumers ask about pork:
– Is it safe and healthy ? 猪肉安全和卫生吗? – Does it taste good ? 猪肉味道好吗? – How was it produced ? 如何生产的? 消费者常问的问题：
Rendement Napole Gene
Effect of RN gene on meat quality RN基因对肉质的影响
Number of studies 研究次数 最终pH值 Drip loss, % 滴水损失,% Napole yield, % Napole 产量
Muscle reflectance, Ultimate pH 7 6 5 4
Condemnations of US Market Hogs 美国肉猪废弃率
废弃原因
Condemnation issue Diseased 疾病 Abscesses 脓肿 Arthritis 关节炎 Bruising 青肿 Skin problems皮肤病 Broken bones 骨折 Injection sites 注射部位 Residues 药物残留 Others 其它
的美国肉猪后腿肉和腰肌色泽和系水力
平均% Average, % Classification 类别 Pale, soft and exudative 苍白、柔软、渗出性肉 15.5
Normal color/firmness/structure
正常色泽/坚实度/结构
82.6 1.9
Dark, firm, and dry 深色、坚实、干燥肉
• Major components of pork quality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 Diet and health 饮食与健康 Welfare and production issues 福利和生产条例
营养
Genetics遗传
Transport Time/Distance运输时 间/距离
Social/Physical Environment社会与自
然环境
Cooking烹调
Animal Handling
动物处理 待宰时间
Slaughter屠宰
Aging Time熟化时间
Lairage Time
Post slaughter treatment宰后处理