著者

高崎 禎子 飯塚 佳子 鈴木 亜由美 伊藤 米人

出版者

一般社団法人日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.38, no.5, pp.404-409, 2005-10-20

被引用文献数

4

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The chemical, physical and mastication properties of pork from Tokyo X pigs were investigated in comparison with pork from the LWD and Berkshire breeds. The intramuscular fat content was relatively high for Tokyo X meat (5.59%), and the melting point of the fat was low. The hydroxyproline content was also low for Tokyo X. The cooking loss of meat and the heat-shrinkage ratio of the meat surface area were both comparatively low. Texturometer measurements showed significantly smaller values (p<0.05) in the hardness, cohesiveness, and chewiness of Tokyo X meat. The electrical potential of the masticatory muscle of the human masseter was measured by electromyography in order to evaluate the mouth feel of the pork during mastication. The meat from Tokyo X tended to require a smaller number of chews, shorter mastication time, and lower masticatory muscle activity than the other two pork samples. These factors are likely to be involved in the mastication properties of Tokyo X pork.