本研究探討不同烹調方式對不同豬隻品種和部位肉質之影響。採用三品系雜交豬及盤克夏豬做為試驗樣品，部位選擇里肌肉及腹脇肉。生鮮豬肉分別經過水煮、烤箱烘烤及微波加熱等三種不同烹調方式處理後，測量其組成分、烹調失重、剪切力值及觀察其微結構，並利用官能品評評定豬肉的嫩度及多汁性。結果顯示，盤克夏豬里肌肉在三種烹調方式處理後，剪切力值和烹煮失重均低於三品系雜交豬里肌肉，剪切力值由低至高依序是水煮、烤箱烘烤及微波加熱，而烹調失重由低至高則是水煮、微波加熱及烤箱烘烤；官能品評的嫩度及多汁性結果有相似之趨勢。三品系雜交豬腹脇肉以微波加熱處理的剪切力值及烹調失重較高，感官品評的嫩度及多汁性結果亦有相似之趨勢。綜合上述結果，里肌肉以水煮方式處理其肉質皆較烤箱烘烤及微波加熱者佳，而腹脇肉的脂肪含量遠高於里肌肉，其肉質受到不同烹調方式的影響與里肌肉部位無法一概而論。

The aim of this study was to investigate the effect of different cooking methods on the pork quality of different swine breeds and parts. Local breeds, LYD【（Landrace♀ × Yorkshire ♂）♀ × Duroc ♂, LYD】crossbred swine and Berkshire black swine, were used in this study. Pork loin and belly were selected. Water boiling, oven broiling and microwave heating were used for cooking the pork. The composition, cooking loss, shear force, microstructure and sensory evaluation (tenderness and juiciness) of cooked pork were determined. Results showed that the shear force of cooked Berkshire loin was lower than that of cooked LYD loin. The shear force and cooking loss of boiled loin was the lowest and that of microwave heated loin was the highest. The cooking loss of boiled loin was the lowest and that of oven broiled loin was the highest. The tenderness and juiciness results had similar trends. The shear force and cooking loss of microwave heated LYD belly were the highest, and the tenderness and juiciness results had similar trends. In conclusion, the eating quality of boiled pork loin was better than that of oven broiled and microwave heated loin. The lipid content of pork belly was higher than that of pork loin. Therefore, the effect of different cooking methods on the pork quality in belly could not be accordance with loin.