摘要
研究了生猪屠宰时不同击晕方式与猪肉血液生化指标和肉质指标的关系。取80头三元杂交猪,分为对照组、高压电击晕组、低压电击晕组和二氧化碳击晕组进行比较研究。结果显示:二氧化碳击晕组猪肉血液中乳酸、皮质醇及肌酸激酶含量低于其它组;二氧化碳击晕组与其它组在肉质指标上,宰后45min的pH和温度较低、明亮度大、红色度和黄色度小、失水率大、剪切力小。试验表明,二氧化碳击晕法对屠宰动物产生的应激小,所产猪肉品质较好。
The relationship was studied between various stunning methods for the slaughtering swine and the biochemical indexes of pork and blood and pork quality indicators. 80 pigs were divided into four groups,respectively for control,high voltage stunning,low voltage stunning and carbon dioxide stunning groups in the study. Results showed that the CO2 stunning group was better than the other groups in regard to pork quality indicators with lower pH-value and temperature,greater brightness and less redness and yellowness,higher dehydration and less shearing force. The study indicated that the CO2 stunning induced lower stress in the slaughtering animals resulting in better pork quality.
出处
《中国动物检疫》
CAS
2014年第8期43-45,共3页
China Animal Health Inspection
关键词
击晕方式
猪肉
品质
影响
stunning method
pork
quality
effect
