冷鲜白条肉出水问题的研究

Research of the Problem for Water out the Cold and Fresh Pork

冷鲜白条肉出水问题一直是困扰屠宰企业的难题,也是影响白条肉质量的重要因素。为减少出水,采用了随机区组法安排试验,对屠宰前猪的静养和宰后白条肉的存放方式与白条肉出水的关系进行了研究。试验结果表明,为了降低冷却白条肉的出水率,最好在生猪屠宰前增加其静养时间,宰后采用吊挂的存放方式存放,可降低冷鲜白条肉的出水率。

The question of water leakage from the cold fresh pork is always the difficult problem of the puzzle .slaughter in the enterprise. It is also an important factor to the quality of the pork. In order to reduce the water leakage of pork, this article has designed experiment in the aleatoric district, and has studied the relations of some factors and water leakage. These factors include that the convalescing in front of slaughter and the ways of storage after slaughter. The experiment has concluded that in order to it should better increase the time of convalesce of the pigs before it was slaughtered and depositing way which uses hangs after it was butchered.