摘要
系统地分析了生猪屠宰工艺对冷却肉滴水损失的影响。综述了禁食、致昏、戳刺、放血和胴体冷却与冷冻等工艺对冷却肉滴水损失的影响,探讨了提高冷却肉肌肉保水性的措施。
The effect of slaughter technics on the dirp loss of chilled meat was analysed systemically in this paper. The influncing factors of drip loss, such as fasting, stunning, stabbing, bleeding, chilling and freezing of cacarss, were summarized. Measures for improving the WHC （water holding capacity） of the chilled meat were also discussed.
出处
《肉类工业》
2007年第8期2-3,共2页
Meat Industry
关键词
屠宰工艺
冷却肉
滴水损失
slaughter technics
chilled meat
drip loss
