本研究旨在探討三種不同屠體前肢僵直程度之屠體與形成蒼白柔軟滲水肉、粉紅柔軟滲水肉、正常肉及暗乾肉的關係及其於4℃ 冷藏期間品質的穩定性。結果顯示，極度僵直屠體之屠肉其滴水失重為5.35%以及L值為55.00是顯著高於其他二組，另其有較低的pH值(5.65)，故可將其歸為PSE肉質。各組在4℃ 冷藏期間，蛋白質溶解度則是在冷藏第0天時以輕度僵直屠體之屠肉顯著高於極度僵直組(p < 0.05)，中度僵直組則與其他二組沒有顯著差異。變性肌紅蛋白含量以極度僵直組顯著高於其他二組，極度僵直組在冷藏貯存期間的變化不大，但中度及輕度僵直組則在貯存第三天有增加的現象。TBA值在冷藏0及一天時並無顯著差異，第三天以極度僵直組及中度僵直組顯著高於輕度僵直組。SOD值各組間於冷藏貯存期間均無顯著差異，各組GSH-Px活性隨冷藏貯存期間而逐漸下降，極度僵直組有較低的GSH-Px活性在整個貯藏期間。觸酶活性在冷藏貯存期間有較佳的穩定性，冷藏貯存期間CAT活性在輕度僵直組為最高且顯著高於極度僵直組，中度僵直
組則與其他二組無顯著差異。

This study was to investigate the relationships between the three groups of rigor mortis degree carcasses and the formation of pale soft exudative (PSE) meat, reddish pink soft exudative (RSE) meat, reddish pink firm and non-exudative (RFN) meat, and dark, firm and dry (DFD) meat. Simultaneously, our research had to compare the variation of meat quality stability during storage time (4oC). The results shown that the extreme
rigor mortis group had higher drip loss (5.35%), and L value (55.00), as well as lower pH value (pH 5.65),which can be possibly classified to PSE pork compared with other two groups. The protein solubility of slight
rigor mortis group was significantly higher than that of the extreme rigor mortis group at day 0, but that of the medium rigor mortis group had no significant difference with other groups. In one hand, the metmyoglobin content of extreme rigor mortis group was significantly higher than that of the other groups during storage time. On the other hand, the metmyoglobin content of the extreme rigor group was no significant variation during storage time, but that in the other groups had significantly increased at the third day. The TBA value was not significantly different among the three groups at 0 and 1st day. However, the TBA value of the extreme and medium rigor mortis group was significantly higher than those of the slight rigor mortis group at
the third day. The superoxide dismutase (SOD) activity among the three groups was not significantly different during the periods of storage time at 4oC. The glutathione peroxidase (GSH-Px) activity was decreased along
with storage time in all groups. However, the GSH-Px activity of extreme rigor mortis group was lower at 4oC for all storage time compared with others. The slight rigor mortis group had the highest activity and stability of catalase (CAT) activity among groups; however, the values, activity and stability of catalase (CAT), in the medium rigor mortis group, were no significant difference to those of the other groups.