不同屠宰工艺对山羊肉品质的影响

Effects of different slaughtering processes on the meat quality of goat meat

为了研究不同屠宰工艺对沂蒙黑山羊肉品质的影响，试验对经过不同屠宰工艺处理的沂蒙黑山羊胴体在预冷成熟过程中肉品品质的变化情况进行了研究。结果表明：在0～4cC的预冷成熟条件下，所有宰后胴体的pH值下降缓慢，电击晕＋吊挂处理组出现了明显的冷收缩；在同一时间点不同处理对羊肉嫩度的影响差异不明显，各处理组的变化规律一致；羊肉色泽亮度值（L＊值）总体呈上升趋势，而红度值（a＊值）则呈现一致下降，黄度值（b＊值）呈升高趋势，但电击晕＋吊挂处理组变化幅度较大，宰后72小时大幅下降；在宰后12小时，三管齐断＋吊挂处理组羊肉的蒸煮损失极显著地低于三管齐断＋平躺处理组（P〈0．01），其他时间点各处理组之间没有明显差异（P〉0．05）。

To study the effect of different slaughtering processes on the meat quality of Yimeng goat meat, the changes in the meat quality during postmortem aging of the carcasses of Yimeng goats treated with different slaughtering processes were studied. The results showed that under the conventional chilling condition （0 -4℃ ）, the carcass pH values of all treatments dropped slowly, and significant cooling contraction was observed in the group with electrical stunning and hanging treatments; there were no significant effects of different slaughtering processes on the tenderness of goat meat at the same time point, and there was consistent variation in each treatment group. During the ageing time the color brightness L - value of the goat meat showed an overall upward trend, but the redness a - value of the goat meat showed a consistent decline, while the yellowness color b - value showed an ascending trend. There was big variation in the group with electrical stunning and hanging treat- ments, and the values dropped significantly at 72 h after slaughtering. The cooking losses of goat meat in the group with electrical stunning and hanging treatments were highly significantly lower（ P 〈 O. 01 ） than those in the group with cutting off the vessels, trachea, esophagus and lying down treatments at 12 h after slaughter, and there were no significant differences（P 〉 0.05 ） among the treatment groups at other time points.