摘要
主要从宰前及屠宰过程中影响猪肉品质的因素来分析,旨在探讨通过采取适当措施来有效控制宰前及生产环节,以达到有效的降低生猪渗水发白现象及生产出安全、优质的猪肉产品。
The influencing factors of pork quality before and during sla analyzed. Through discussing the appropriate measures effectively control and production processes, the water seepage white phenomenon of pork red ughtering were mainly ling the pre slaughter uced, and high qualitypork was produced.
出处
《肉类工业》
2013年第10期36-38,共3页
Meat Industry
关键词
宰前管理
生产环节
因素分析
management before slaughter
production processes
factors analysis
