Nutritional Quality And Edible Quality Research Of Mountain Black Pig Meat

Mountain black pig are produced by Beijing black male parent and Yorkshire female parent which produce lean black pig through two hybrid mode and highlight meat quality and other performance.Bred black pig go through six generations, which own50percent of Beijing black pig blood, and50%blood of Yorkshire.In recent years, pork consumption has gradually increased, but the local pig of Jilin improve slaughter time with fixed feeding mode continuously, and in order to accelerate the market share, general pig slaughter time are about four months, which lead to low meat quality. But mountain black pig are shepherded in forest with breed and move all the time, whose slaughter time is about7months and mountain black pig increased the critical developmental maturity in this comparison. organic mountain black pig increase large amounts of fat continuously, and form a good marbling which improve the flavor of pork, meat, meat color and make its flavor better. This paper carries out the quality research of the mountain black pig under seven month to ten month growth cycle and analyzes muscles nutritional quality, edible quality and flavor change,and related analysis of hilly black pork quality of indicators, and provide objective scientific data for their breed characteristics,and ultimately determine age of optimal quality of pork.Analyze related nutritional ingredient of mountain black pig’s four part mucle under age of optimal quality of pork at the same time,and to compare with white pig in JiLin market.Now results are summarized as follows:1. Mountain black pig under seven month to ten month growth cycle,with the increase of age, mountain black pig present significant growth of intramuscular fat content (0.01<P<0.05or P<0.01), and cholesterol content rendering the very significant growth at four months of age (P<0.01),and reach the maximum in October,with5.24%,93.76mg/100g respectively.September-old intramuscular fat content is4.26%, and intramuscular fat content is moderate, August-age is the second. Falling moisture content is up to74.55%.Age difference not significant (P>0.05)in July and August;Crude protein and ash change slowly and have no significant effect at four months of age.It reach the maximum in August, with19.56%and1.21%respectively.Very rich mineral content of hilly black pig, and copper, iron, zinc, and VAin August are up to the highest, and aluminium content is moderate, and with very few harmful lead content of metal.2. Mountain black pig color and pH tend to increase with months age, the meat color is red and has gloss, mountain black pork mass are more hard, cut force value is larger, and with month age growing it reduces, but tender is increased, different months age between cut force value has very significant sexual (P<0.01) differences or significant sexual (P<0.05) differences, October age reaches the minimum for47.34N.Drip loss rate of hilly black pig gradually increased as age grows,and drip loss rates reach the minimum and has the best water-retention capacity in July.August age followed.Cooked meat rate of hilly black pig has an increasing trend and are moderate, an average of56.09%, with better processing performance. The taste of mountain black pig is better in September and October, but the quality is lower than in August, age, and drip loss rate is too large under nine and ten month, and drip loss rate is the lowest in July, but with less tenderness, poor taste.3. Amino acids of mountain black pig content are high, among which glutamic acid and umami amino acids content in amino acids total are highest, with the average for11.56g/100g, in August age Xia glutamic acid content are up to12.31g/100g, and EAA/TAA up to45.9%, and NEAA/TAA for54.10%,1th limit amino acids are for cysteine+egg ammonia acid, and2nd limit amino acids are integrated evaluation for Sue ammonia acid, amino acids scoring (AAS), and chemical scoring (CS) in August age it is up to the highest:6.06,3.03.Maximum muscle in the back of hilly black pig August age optimal nutritional value, followed by July age, and in September age it has lower nutritional value, but the best flavor, its FAA/AA is up to39.98%in August.4. Fatty acids of mountain black pig are rich and its muscle is in under four months age, intramuscular fatty acid composition is mainly fatty acids C16and C18fatty acids, which account for an average of92.59%and other fatty acid content of the total is relatively small, its total amount of saturated fatty acids and unsaturated fatty acid differences are not significant (P>0.05).Saturated fatty acids and unsaturated fatty acid content is higher, And polyunsaturated fatty acids and saturated fatty acids in meat average are about0.37,0.4ratio of the General Health Council,mountain black pig can not only provide a wealth of nutrition for the human body, but also provide reliable sources for the level of meat flavor.5. Through the comprehensive analysis and comparison between nutritional quality, food quality, and amino acids and fatty acids, this paper ultimately determines age of optimal quality of mountain black pig is in August, in August the mountain black pork nutrients can not only be guaranteed, but also good taste and high quality can also be endowed.mountain black pig’s four part mucle in August, buttock crura mucle moisture content rearch74.14%, which higher than other three part mucle, but differences are not significant (P>0.05)with longissimus dorsi muscle.in longissimus dorsi muscle protein content is up to the highest19.56%, but differences are not significant (P>0.05)with buttock crura mucle. latus mucle intramuscular fat content is abundant,which rearch to8.09%and differences are very significant (P<0.01)with other three patt mucle.Shoulder neck mucle calcium, ferrum and alum content is up to the highest and differences are very significant (P<0.01)with other three patt mucle, which ferrum content is four times than white pig in JiLin.Zinc content in latus mucle of mountain black pig is higher than white pig and both are up to the highest:43.10mg/kg、32.75mg/kg.alum and poisonous metal plumb content of white pig are higher than mountain black pig.