摘要
研究了心脏电压、头部电流及致晕时间对生猪出肉率的影响,正交优化试验确定生猪致晕心脏电压210V,胸部电流2.5A,致晕时间4s。生猪麻电采用优化工艺,生猪屠宰出肉率明显增加,PSE肉发生率下降,出肉率为79.92%,PSE肉发生率为15.91%。
The effect of the heart voltage, head current and stunning time on the output ratio of live pigs was studied. The heart voltage was 210V, head current was 2.5A and the stunning time was 4s which was determined through orthogonal optimization experiment. The optimizing process was adopted in electric shock of live pigs, and the output ratio of the dence of PSE meat was decreased, the output ratio was 15.91%. slaughter of live pigs increased obviously, the inciwas 79. 92%, and the incidence of PSE meat
作者
张俊杰
黄娟
ZHANG Junjie HUANG Juan
出处
《肉类工业》
2017年第8期50-52,共3页
Meat Industry
关键词
生猪麻电
心脏电压
头部电流
致晕时间
electric shock of live pig
heart voltage
head current
stunning time
