@article{oai:iwate-u.repo.nii.ac.jp:00015694,
 author = {鈴木, 結子 and 中井, 瑞歩 and 井上, 朔実 and 石田, 光晴 and 木下, 一成 and 平田, 滋樹 and 村元, 隆行},
 issue = {4},
 journal = {日本畜産学会報},
 month = {Nov},
 note = {筋肉のpHが21頭の野生イノシシ（Sus scrofa leucomystax）の胸最長筋（M. longissimus thoracis）の保水性，遊離アミノ総酸含量，食感，色調，酸化，脂肪酸組成，および抗酸化物質含量に及ぼす影響について検討を行った．猪肉のpHは水分含量，凝集性，付着性，a*値，メトミオグロビン割合，チオバルビツール酸価，飽和脂肪酸割合，一価不飽和脂肪酸割合，多価不飽和脂肪酸割合，およびα-トコフェロール含量に有意な影響を及ぼさなかった．猪肉のドリップロス，クッキングロス，最大荷重，ガム性荷重，L*値，およびb*値はpHが高くなるのに伴って有意に低下した．猪肉の遊離アミノ酸総含量はpHが高くなるのに伴って有意に増加した．本研究の結果から，猪肉はpHが高くなるのに伴って，明度および黄色度は低くなるものの，保水性および呈味成分の含量が高くなり，また軟らかくなることが示された．, The effect of muscle (M. longissimus thoracis) pH on the water holding capacity, free amino acid content, texture, color, oxidation, fatty acid composition, and antioxidant content of meat from wild boar (Sus scrofa leucomystax, n＝21) was investigated. Muscle pH did not significantly affect the moisture content, cohesiveness, adhesiveness, a* value, metmyoglobin percentage, thiobarbituric acid value, saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, and α-tocopherol contents in wild boar meat. The drip loss, cooking loss, maximum load, load of gumminess, L* value, and b* value significantly decreased with the pH increased of wild boar meat. The total free amino acid content significantly increased with the pH increased of wild boar meat. These results suggest that as the pH increased, the wild boar meat color darkened, but the meat became more tender and water holding capacity and taste component increased.},
 pages = {477--484},
 title = {猪肉のpHが理化学特性およびテクスチャー特性に及ぼす影響},
 volume = {92},
 year = {2021}
}