关键词: 系水力； 猪； 肉质； 评价体系

Abstract: This study aimed to using 4 methods to determine the hydraulic power of pork，and combined with the actual operation to improve and evaluate the hydraulic power of pork，and then provide a theoretical basis for the identification of pork hydraulic power and meat quality. Using the 4 methods mentioned in the Ministry of Agriculture standard NY/T 1333-2007 to determine the hydraulic power，the pressure method，centrifugation method，drip loss， and cooking loss were used for parallel determination of more than 100 fresh pork samples. Moisture content（direct drying）was used as the fifth index to evaluate the water ??holding power. The water ??holding power measured by different methods of each sample was calculated by formula，and the differences of different methods were compared and analyzed. Compared with other methods，the drip loss method had the smallest error，and the average loss rate was 1.984%；the average value of the pressure method was 68.377%，and the calculation formula of the centrifugal method and the pressure method were the same，and the average value was 65.098%. However，the coefficient of variation of the centrifugation method is the largest among several methods，reaching 10.633%，the average value of the cooking method was 66.888%，and the average value of the moisture content was 68.022%，which is similar to the average value of the pressure method. The results show that drip loss was the least affected by human factors，but it was suitable for the determination of meat quality difference；the moisture content in meat can replace pressure method and centrifugation method in production，but it takes a long time；in the market Preliminary identification of meat quality could be carried out by using the cooking method，which was quicker and convenient for consumers to taste and feel the meat quality more intuitively.

Key words: Hydraulic system； Pig； Meat quality； Evaluation system