By study the influence of transport distance and pig pre-slaughter rest on the ponderance and probability of PSE pork, try to find out the main cause and effective control means of PSE pork.
通过研究运输距离和宰前静养对PSE猪肉产生几率及严重度的影响，找出产生PSE猪肉的主要原因以及有效控制措施。
The denaturation of sarcoplasmic protein from PSE and normal pork was not apparent.
PSE肉与正常肉间的肌浆蛋白变性差异不明显。
The myofibrillar protein extraction rate can be used as an important index to distinguish PSE and normal pork.
肌原纤维蛋白质抽提率可作为鉴别P SE肉与正常肉的重要指标。
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