不同击晕电压对猪肉胴体性能与冷却肉品质的影响

Effect of different electrical voltage stunning on pork carcass and chilled meat quality

探讨不同的击昏电压对猪肉胴体品质与冷却肉品质的影响。采用原料猪种为三元杂交猪,试验猪只均重在105±2.37kg。结果显示,击晕电压高于200V时,猪只宰后45min的胴体温度显著高于其他处理组(P<0.05)。击晕电压在280V时的蒸煮损失显著高于其他处理组;感官评价小组的肉色评分范围在3.2±0.4～4.2±0.75,其中280V的肉色评分最大(4.2±0.75)。击晕电压在200V时冷却肉的亮度显著低于其它处理组(P<0.05),其它各组间差异不显著(P>0.05)。随着击晕电压的升高,冷却肉的红度也随着升高。初步确定150V可以作为最佳的击晕电压。

This experiment was to study the effect of different electrical voltage stunning on pork color（including light,red and yellow）, pH value, temperature, drip loss, cooking loss, WBSF （ Wamer-Bratzler Shear Force ）, MFI （ Myofibrillar Fragmentation Index）. Crossbred, halothane-free pigs （ n = 50） were processed in three groups（ 10 pigs per group）in commercial processing plant ,which were operated with different voltage electrical stunning. The physical and chemical index were measured to improve pork quality. The results showed as follows ： Different electrical voltage stunning effected pork quality of physical and chemical. The temperature of carcass with 200V stunning was higher than those stunned with 110,150V,220V and 280V（ P 〈0.05） ;The cooking loss of pork M. longissimus dorsi with 280V stunning was higher than other treatments. The meat color value of sensory evaluation with 280V was highest and the scope range was 3.2 ±0. 4 - 4.2± 0. 75. The brightness of 280V was lowest （P 〈 0.05）. With the increasing of stunning voltage, the redness of chilling pork meat was also increased. The optimal electrical voltage 150V was ascertained for the company stunning.