Prediction Of Pork Processing Functionalities

As one of the most visual for consumer and critical parameters in pork quality, pork color determined the consumer's intention of purchase. Pork color has been effected by gene types, raising conditions, different seasons, pre-slaughter treatment and other factors. At present, pork color grading had not been widely carried out in slaughter industry. Pork color grading had not been used by slaughter industriest, and pork had not reasonably been made for products processing, which caused a lot of losses. The thesis was mainly about pork functionalities based on sensory evaluation, Instrumental Method and Computer Vision System, found their predicting indexes about functionalities. It initially eastablished their predictions by Instrumental Method and Computer Vision, and studied on prediction of chopping endpoint of meat emulsion. This study offered guidance of technology and theory about pork for pork producers, slaughter houses, meat processing industries, consumers.Chapter 1:180 longissimus dorsi(LD) samples from pig(30 duplicate for each pork color grade) have been taken from pork carcass of normal slaughtering procedure, and took sensory evaluation. Then pork total protein solubility, gel strength (Rupture force) and elasticity, gel WHC (Water Holding Capacity) were tested. The results showed that all the functionalities indexes were extremely significant effected by pork color and ionic strength(P<0.01).The high ionic strength groups' functionalities were more than the low groups'(P<0.05). Gel strength was significant effected by interaction effect between sensory grade and ionic strength (P<0.05). However, total protein solubility, gel elasticity and gel WHC suffered no significant effect from interaction effect between sensory grade and ionic strength (P>0.05). sensory grade, ionic strength had respectively significant positive correlation total protein solubility, gel strength, gel elasticity and gel WHC (P<0.01).Chaper 2:After taking sensory evaluation, Computer Vison System measurement was once implemented. The results showed that the higher sensory grades was the larger H, S value, and the smaller L value. GRADE and L value was significantly different among the sensory grading groups of 1～6(P<0.05). sensory grades and GRADE had extremely significant positive correlation H, S value, and had extremely significant negative correlation L value. Gel WHC of functionalities indexes had the highest correlation H value, gel strength had the highest correlation L value. However, S value had no significant correlated on these functionalities. Gel strength of pork homogenate was predicted used as L value by Computer Vision System.Chapter 3:After measuring by Computer Vison System, colorimeter measurement by Instrumental Method was once implemented. The results showed that the higher color grades was the larger a* value, and the smaller L*, b* value. Gel strength of functionalities indexes had respectively the highest correlation L* value and a* value, gel WHC had the highest correlation b* value. L* value of color variables had the highest correlation sensory grades, and L* value was significantly different among the sensory grading groups of 1～6(P<0.05), which indicated that L* could be used the parameter of classification of pork color. Gel strength of pork homogenate was predicted used as L* value by Instrumental Method. Any two's correlation coefficient from sensory grades, GRADE and color grades of Instrumental Method had significantly the higher correlation. If divided as 6 grades, Computer Vision System and Instrumental Method's total grading ratio were respetively 65.33% and 61.33%, If divided as 3 grades, they were respetively 83.61% and 78.67%.Chpter 4:Prediction of the chopping endpoint of meat emulsion during the chopping process was studied by Instrumental Method and Computer Vision. Pork hindquarter and backfat were used to chop for meat emulsion with the fat/lean ratio of 3/7,and all the ingredients were chopped for 18min, During chopping, emulsion samples were obtained at each control time (at time intervals of lmin from 6min to 10min and then at time intervals of 2min up to 18min). The color and processing properties of meat emulsion were determined. The results showed that chopping time influenced color, Storage Modulus (G'), cooking loss, fat loss, hardness, springiness, yield and Purge loss. Moreover, during the chopping process L* and L value of meat emulsion was significantly correlated with the processing properties indexes, such as cooking loss, fat loss, springiness, and their correlation coefficient were relatively large, which meaned the lightness value of Instrumental Method and Computer Vision used predicting cooking loss, emusion stability and gel properties of meat emulsion. Under this experiment, when chopping time was 8-10min, gel properties of meat emulsion was better.