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1 猪肉肌肉有光泽,常因年龄、公母、营养状况及不同部位而有差异。育肥阉割猪肉色呈浅红和淡红色;刚屠宰冒热气的猪肉呈暗色,但于翌日变深红色;放血不全肉呈深暗红色。正常时肉质嫩度较高;脂肪纯白色,质硬而粘稠,柔软富有弹性,无不良气味。肌肉间富有脂肪,为白色。瘦肉型猪肉断面呈大理石样花纹。具固有腥气味。煮沸后肉汤芳香鲜美,有愉快诱人食欲气味。幼龄小猪肌肉细嫩,皮薄,脂肪少或无脂肪,肉色淡红,水分多。猪若长时间捆扎运输或受伤应激等可导致缺氧而使肉色苍白,常见于后腿、半腱肌与半膜肌等。种公母猪肌肉呈暗红或浅红色,无光泽;肉质硬实或松软,结缔组织有韧性;瘦母猪肌肉间脂肪少;肥公母猪脂肪较多,有特殊性臊气味,尤以种公
1 pork muscle shiny, often due to age, male and female, nutritional status and different parts of the difference. Fattening castrated pigmented light red and pink; just slaughtered hot pork was dark, but dark red the following day; incomplete dark red meat. Normal tender meat higher; fat pure white, hard and thick, soft and elastic, no bad smell. Muscle fat, white. Lean pork section was marble-like pattern. With inherent smell of fishy. After boiling, the broth is deliciously aromatic and pleasantly appealing. Young piglets delicate muscle, thin skin, fat or no fat, flesh pink, water and more. If a long time pigs bundled transport or injury stress can lead to hypochondriacal flesh pale, common in the hind legs, semitendinosus and semimembranosus and so on. Male and female pig muscle dark red or light red, matte; hard or soft meat, connective tissue toughness; thin sow intramuscular fat less; fat male and female pig fat more, with particular smell, especially in the species public