Research On Meat Quality Of GanNan JueMa Swine

In this study, twelve health,1±0.5 years old, nature herds JueMa swines were selected randomly from Gannan eparchy Hezuo city Bola pasture as sample and six health local white pigs were select as comparison(half male and half female). They were butchered together. By conventional and advanced apparatus ,example for conventional method, the amino acids automatic analyzer, the atomic absorption spectrophotometer, the transmission electron microscope, the gas chromatography - mass spectrum ,the solid phase micro extraction and so on .Some traits such as slaughtered performance,edible quality, nutrition ingredient, muscular tissue structure, fatty acid composition as well as volatile flavor material were tested and analysed. The results were showed that:1. The slaughter performances: the live weight of Gannan JueMa swine is 15.36Kg, the body high is 38.80cm,the buttocks high, the body slanting long, the chest perimeter and the rate of dressed carcass produce are 43.40cm, 54.00cm, 61.40cm and 71.60%. All the slaughter targets are smaller than the local white pig respectively.2. Edible qualities: JueMa pork Dali grain grading, the muscle fiber diameter, the shearing force are 3.10 minutes,15.40μm, 5.46 kg/cm2 respectively, which are lower than the local white pork significantly. Other edible quality target including the yellowish pink, the pH1 value, the pH24 value, the dehydration rate, the holding water power and the cooked meat percentage does not have the significance difference eith the local white pig pork.3. Nutrition components: The JueMa pork moisture content is 74.18%, which is extremely obviously higher than the local white pork, the fat is 3.65%, which is obviously lower than the local white pork, the protein is 20.66%, does not have the significance difference with the local white pig pork.The material content is 25.81%.The mineral substance content is rich, except K is 385.50 mg/100g, which is obviously lower than local white pork, Fe, Zn and Cu are all higher than in the local white pork content; The total amino acid, the essential amino acids content are 90.51g/100g,32.62g/100g ,which are higher than the local white pig, amino acid score is higher the local white pig. looked from the amino acid composition overall, fresh taste amino acid (glutanic acid, glycine and so on) that have provided certain material base strongly fragrant.is play an important part to the JueMa pork protein composition . 4. Muscular tissue structure: The JueMa swine myocomma length is 2.0μm, which is longer than local white pig for 0.26μm, therefore holding water power and tenderness are all high.5. fatty acid compositions: The JueMa swine muscle saturated fatty acid is 26.048%, the single unsaturated fatty acid is 46.587%, the multi-unsaturated fatty acid is 13.665%, the saturated fatty acid and single unsaturated fatty acid content of JueMa swine are both lower than the local white pig's, the multi-unsaturated fatty acid content is higher than the local white pig's content obviously . Because the unsaturated fatty acid has the obviously important physiological action, the JueMa swine muscle fat quality is good.6. volatile flavor materials: 35 kinds volatile flavor materials play the main role to the JueMa pork flavor ,which is more 9 kinds than local white pig's. The volatile flavor materials between two kinds of pigs have significant difference.The influence JueMa pork flavor main volatile matter is 14 aldehyde (12.26%) (fat fragrant), 16 aldehyde (9.57%) (fat fragrant), 3- octyl - 5, 8 dimethyl naphthalene (6.98%) (delicate fragrance , meat fragrant), the methyl mercaptane (5.27%) (resembles ripe potato fragrant), the cetane (5.24%), the octodecane (4.38%), the undecanol (4.20%) (meat fragrant), the (E, E)-2,4- decadiene-D aldehyde (4.17%) (resembles fried wheatcake) (fragrant, kui the aldehyde (3.85%) fat), the enanthaldehyde (3.85%) (fat fragrant), the alanin ethyl ester (2.84%) (irritates the nose delicate fragrance) and so on.The JueMa pork unique fragrance ingredient is 3- octyl - 5, 8 dimethyl naphthalene (delicate fragrance, meat fragrant), the methyl mercaptane (resembles ripe potato fragrant), the cetane, the octodecane, the enanthaldehyde (fat fragrant), the alanin ethyl ester (2.841%) (irritates the nose delicate fragrance) 14 aldehyde (fat fragrant).In summary, the meat qulity of the Gannan JueMa swine is better.The edible quality has the Dali grain moderately, the muscle fiber is lower, the tenderness is well, not rank not greasy, the feeling in the mouth is delicate, the juice multi-tastes is delicious; the protein quality is high, the fat content and quality are also low and good, the mineral substance content is high, the nutritional value is high; the flavor is good.