一种新的手动方法用于测量猪腹度
B Uttaro1, S Zawadski1, M Juárez1
1Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada.
MethodsX
|February 5, 2024
概括
一种用于测量猪腹硬度的新方法在完整的腹部上提供了即时的,标准化的结果,与较旧的条曲曲技术相比,改善了早期的制造工艺应用.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 农业工程 农业工程
背景情况:
- 猪腹是影响加工和消费者接受的关键质量属性.
- 目前用于评估猪腹度的方法,例如条曲曲方法,具有局限性,包括需要特定的样品准备和放松期.
- 需要客观和标准化的测量,以便在猪肉制造过程中早期整合.
研究的目的:
- 介绍和描述一种新的,客观的,标准化的方法,用于早期确定猪腹度.
- 将新方法与现有的条曲曲方法进行比较.
- 确定影响每个方法的关键腹部特征及其相互关系.
主要方法:
- 开发一种新的客观测量技术,用于完整的猪腹.
- 将新方法的结果与传统的条曲曲方法的结果进行比较.
- 对影响测量结果的猪腹特征的分析.
主要成果:
- 这种新方法可以在完好无损的猪腹上立即进行度测量.
- 原始的条形曲方法需要排骨猪肚和放松时间.
- 新方法不受动物或腹部长度的影响,提供了更大的标准化.
结论:
- 新的客观方法允许早期,快速和标准化的猪腹的坚度评估.
- 这种方法通过及时进行质量控制来提高猪肉制造过程.
- 这些发现为通过客观度评估改善猪肉质量管理提供了基础.
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