摘要
生猪在屠宰前要经历装卸、运输、待宰和致晕等过程,不可避免地会发生应激反应。在应激条件下,生猪的血液生理生化指标和肉的品质都会受到影响,尤其影响PSE(pale,soft and exudative)肉的发生率,进而影响猪肉品质。本文主要综述了宰前应激(屠宰季节、运输压力、待宰时间和致晕方式)对生猪血液生理生化指标和PSE肉发生率的影响以及它们之间的关联,旨在为生猪血液生理生化指标与PSE肉发生的相关性研究提供理论依据。
Pigs are unavoidably susceptible to pre-slaughter stress during loading/unloading, transportation, lairage and stunning, which will affect blood biochemical parameters and meat quality of pigs as well as the incidence of pale, soft and exudative （PSE） pork. This paper summarizes the effects ofpre-slaughter stress derived from seasonal temperature variations, transportation, lairage time and stunning methods on blood biochemical parameters and the incidence of PSE meat in order to provide a theoretical basis for understanding the relationship between blood biochemical parameters and the incidence of PSE meat.
出处
《肉类研究》
北大核心
2017年第7期62-66,共5页
Meat Research
基金
食品科学与工程浙江省重中之重一级学科开放基金项目(JYTsp20141051)
