屠宰过程中改良畜禽肉品质的研究进展

Advances in the Study of Improving Livestock and Poultry Meat Quality in the Process of Slaughter

肉品质是人们对肉类多种质量特性的综合评价,要改良畜禽肉品质必须从多方面考虑。在屠宰过程中,作好临宰前的准备工作,改善畜禽的击晕方法,改进放血技术和烫毛方式,采用多种方法降低胴体污染,这些措施都能有效地改良畜禽肉的品质。

Meat quality is a general evaluation based on different kinds of meat quality traits, and it must be taken extensive factors into consideration to improve livestock and poultry meat quality, Many techniques, such as proper antemortem preparations, improvement of stunning, bleeding, and scalding method, and application of various decontamination technologies of carcasses,all can improve livestock and poultry meat quality effectively in the process of slaughter.