Abstract:Based on the urgent need for grassland ecological conservation in high-altitude pastoral areas,this study aims to change the traditional grazing farming method of Hezuo swine.It seeks to reveal the meat quality characteristics and maturation mechanisms of Hezuo swine under different farming systems.A comparative analysis of meat quality indicators during the cooling and maturation process after slaughter,including meat color,pH value,and myofibrillar fragmentation index,was conducted between two feeding systems:grazing and house feeding.The results indicate that at 4 ℃ conditions,the meat color of Hezuo swine meat remained stable during the maturation process.Rigor mortis was initiated on the day of slaughter,reaching its maximum extent at 12 h,and the maturation process was essentially completed within 24 h.The maturation pattern was similar to that of Hezuo swine in grazing compared to house feeding.
