中国动物检疫2016，Vol.33Issue(8)：35-38,4.DOI:10.3969/j.issn.1005-944X.2016.08.009
生猪屠宰中击昏电压对猪肉品质的影响
The Effects of Different Electrical Voltage Stunning on Pork Quality
李小珍 1王建强 2雒林通 3马再强 1宋凤梅1
作者信息
- 1. 甘肃省天水市秦州区动物卫生监督所，甘肃天水 741000
- 2. 甘肃省天水市动物疫病预防控制中心，甘肃天水 741000
- 3. 甘肃省天水师范学院生物工程与技术学院，甘肃天水 741000
- 折叠
摘要
Abstract
A lot of researches about stunning methods used in process of pig slaughtering have been conducted, however,sample size was limited in one specific system. In this paper,a total of 60 crossbred pigs were randomly divided into three groups with head-only electrical stunning treatments at 90 V,110 V,130 V respectively and electric current of 2.4~2.8 A. The results showed that pigs stunned with 90 V and 110 V had higher blood-out/weight ratio than 130 V ones. Pork longissimus muscle was taken for quality evaluation. The pH value of muscle from pigs stunned both 110 V and 130 V at 0.75 h after slaughter was significantly different from 90 V treatment. While,at other time, differences were non-significant. Besides,no differences in color(L*and a*),drip loss,cooking loss and tenderness were detected between treatments. Taking some practical factors into consideration,150 V was recommended as stunning voltage in pig slaughtering process to improve quality of pork.关键词
电击电压/猪肉品质/放血量/感观/pH值/肉色/滴水损失/嫩度Key words
electrical stunning voltage/quality of pork/bleeding amount/senes/PH/fleshcolor/drip loss/tenderness分类
农业科技引用本文复制引用
李小珍,王建强,雒林通,马再强,宋凤梅..生猪屠宰中击昏电压对猪肉品质的影响[J].中国动物检疫,2016,33(8):35-38,4.
