关键词: 猪肉, 嫩度, 品种, 方法改进

Abstract: We measured tenderness on fresh meat at 24h,48h,72h and cooked meat at 72h after slaught by tenderometer(C-LM3,China) and texture analyzer (QTS25, CNS Franell,UK).a series of analysis and mathematical model suggested that tenderness of fresh meat at 24h after slaughter reflect its tenderness.And the method of measuring tenderness on fresh pork meat could apply to industry. A significant linear equation between tenderometer and texture analyzer was made,and it’s advantage for tenderometer to use in field work, while texture analyzer in scientific research for its so many parameters.

Key words: pork tenderness, improved method, tenderometer, texture analyzer, industry