生猪屠宰中击昏电压对猪肉品质的影响

The Effects of Different Electrical Voltage Stunning on Pork Quality

国内外对于生猪屠宰致晕方法已经做过大量的研究,但总体来讲,在同一体系下的成批量的比较涉及较少。该文选用60头品种、年龄、性别相同的杜大长三元杂交猪（体重100 kg±5 kg,）随机分成3组,每组20头,分别用电压90 V、110 V、130 V,电流2.4~2.8A,在头部进行电击昏后屠宰。结果表明,90 V、110 V电击昏组放血量占活体重量比显著高于130 V电击组。取背最长肌测定各项肉质指标,结果显示：宰后0.75 h,采用130 V和110 V电压电击昏组的猪肉p H值与90 V电压组差异显著（p〈0.05）,其它时间点不同电压电击组差异不显著;击昏电压对宰后背最长肌的色泽（L＊和a＊值）、滴水损失、蒸煮损失、嫩度无显著影响（p〉0.05）。生产中建议击昏电压采用110 V,以最大程度实现猪肉品质的改良。

A lot of researches about stunning methods used in process of pig slaughtering have been conducted, however, sample size was limited in one specific system. In this paper, a total of 60 crossbred pigs were randomly divided into three groups with head-only electrical stunning treatments at 90 V, 110 V, 130 V respectively and electric current of 2.4-2.8 A. The results showed that pigs stunned with 90 V and 110 V had higher blood-out/weight ratio than 130 V ones. Pork longissimus muscle was taken for quality evaluation. The pH value of muscle from pigs stunned both 110 V and 130 V at 0.75 h after slaughter was significantly different from 90 V treatment. While, at other time, differences were non-significant. Besides, no differences in color （L＊and a＊）, drip loss, cooking loss and tenderness were detected between treatments. Taking some practical factors into consideration, 150 V was recommended as stunning voltage in pig slaughtering process to improve quality of pork.