Meat quality characteristics of the Nanyang black pig were researched.The fleshcolor,muscle tender degrees,muscle marble,drop loss,muscle histologic,muscle chemical composition,such as determined index in Nanyang black pig were analyzed systematically.The results showed that fleshcolor of Nanyang black pig was 3.16,muscle marble was 2.85,drop loss was 1.30%,meat rate cooked was 69.22%,protein content was 21.98%,the total amino acid content was 20.34 dag/kg,in particular,glutamate was 2.89 dag/kg,lysine was 1.89 dag/kg.The index in Nanyang black pig,such as intramuscular fat,drop loss,cooked meat rate,amino acid content were significantly better than Landrace.Nanyang black pig has good physical and chemical characteristics of muscle.% 为系统研究南阳黑猪的肉质特性,对南阳黑猪的肉色、肌肉嫩度、肌肉大理石纹、贮存损失、肌肉组织学、肌肉化学成分等肉质指标进行测定.结果表明：南阳黑猪的肉色为3.16,大理石纹为2.85,滴水损失为1.30%,南阳黑猪熟肉率为69.22%,蛋白质含量为21.98%,总氨基酸含量为20.34 dag/kg,其中谷氨酸含量为2.89 dag/kg,赖氨酸含量为1.89 dag/kg.南阳黑猪在肌内脂肪含量、失水率、滴水损失、熟肉率、氨基酸总量等指标上显著优于长白猪,具有良好的肌肉理化特性.
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