摘要
30头品种、年龄、性别相同的杂交猪(体重120kg±5kg)随机分成3组,每组10头,分别用215、150、100V的电压在头部进行电击昏后屠宰,取背长肌测定各项肉质指标。结果显示:宰后45min采用215V电压电击昏组的猪肉pH值与150V电压组差异显著(P<0.05),其它时间点差异不显著;215V电压组与100V电压组相比在45min、1.5、2.5、24h差异显著(P<0.05)。150V电压组与100V电压组相比在1.5、2.5h差异显著(P<0.05)。击昏电压对宰后背长肌的色泽(L*和a*值)、滴水损失、蒸煮损失、嫩度、没有显著影响(P>0.05);宰后24h215V组的细胞间空隙面积明显高于其它两个组。生产操作中建议击昏电压采用150V电压。
A total of 30 crossbred pigs were randomly allocated head-only electrical stunning at 100, 150, and 215 V, respec prior to ely. The slaughter to one of three treatments with 45 min of muscle from pig stunned with 215 V was higher than that from pig stunned with 150 V, other pH value measured at given time have no differences between 215 V treatment and 150 V treatment. There were significant differences in pH value of muscle at 45 min, 1.5 h, 2.5 h, and 24 h postmortem from pig stunned with 215 V and pig stunned with 100 V. No differences in color, drip loss, cooking loss, tenderness were found between treatments. Area of extracellular space in muscle of pigs stunned with 215 V was higher than those of other two treatments. The result indicated that stunning voltage of 150 V may be used in product line.
出处
《食品研究与开发》
CAS
北大核心
2009年第2期41-43,共3页
Food Research and Development
基金
云南省"十五"科技攻关重点资助项目(2001NG40)
昆明市科技型中小企业技术创新基金(CJ2006078)
关键词
猪
电击昏
滴水损失
肉色
嫩度
pig
electrical stunning
drip loss
meat color
tenderness
