中文摘要：

比较了3种猪屠宰后在不同储藏条件下肌肉的若干品质指标。结果表明：在宰后第3、5、10 h的肌肉p H值均以大约克猪最高,杜洛克猪次之,长白猪最低;在第0.75、2、4、6、7、8 h的肌肉糖原含量均以杜洛克最高;第0.75 h的肌肉乳酸含量以大约克最高,第3、7、8、10 h均以长白猪最高;第1、10 h的肌肉TBA值均以大约克最高。在4℃下冷藏6 d期间,大约克在第24 h的肌肉p H值比长白高6.56%（P〈0.05）;肌肉糖原含量在第24、72、96、120 h均以长白最高,在第48、144 h均以杜洛克最高;肌肉乳酸含量在第48 h以杜洛克最高,在第120 h以大约克最高;肌肉的滴水损失在第24、144 h均以长白猪最高;肌肉的TBA值在第144 h以杜洛克最高,长白猪次之,大约克最低。在-20℃下冷冻5 d期间,大约克在第24 h的肌肉p H值比长白高5.43%（P〈0.05）;肌肉糖原含量在第24、48、72、96 h均以长白猪最高;肌肉乳酸含量在第48 h以杜洛克最高;肌肉解冻失水率在第24、72 h均以长白最高,大约克次之,杜洛克最低;肌肉的TBA值在第48 h以杜洛克猪最高。

英文摘要：

Some quality indexes of muscle of slaughtered 3 pig varieties under different storage conditions were compared. The results indicated that： at 3, 5 and 10 hours after slaughter, Yorkshire had the highest muscle pH-value, which was followed by Du- roe and Landrace in order; at 0.75, 2, 4, 6, 7 and 8 hours after slaughter, Duroc had the highest glycogen content in muscle; at 0.75 hour after slaughter, Yorkshire had the highest lactic acid content in muscle; while at 3, 7, 8 and 10 hours after slaughter, Landrace had the highest lactic acid content in muscle; at 1 and 10 hours after slaughter, Yorkshire had the highest muscle TBA （thiobarbituric acid） -value. During 6-day cold storage of muscle at 4 ℃, Yorkshire had 6.56% （P〈0.05） higher muscle pH-val- ue than Landrace at 24 hours ; for the content of glycogen in muscle, Landrace was the highest at 24, 72, 96 and 120 hours, while Duroc was the highest at 48 and 144 hours ; for the content of lactic acid in muscle, Duroc was the highest at 48 hours, while York- shire was the highest at 120 hours. During 5-day freezing storage of muscle at -20 ℃, Yorkshire had 5.43% （P〈0.05） higher mus- cle pH-value than Landrace at 24 hours; Landrace had the highest muscle glycogen content at 24, 48, 72 and 96 hours; Duroc had the highest muscle lactic acid content at 48 hours ; Landrace had the highest driage of unfroze muscle at 24 and 72 hours, followed by Yorkshire and Duroc in order; Duroc had the highest muscle TBA-value at 48 hours.