预冷库内环境温湿度差异对猪胴体品质的影响

Effect of Variations in Temperature and Humidity in Pre-Chilling Room on the Quality of Pig Carcass

通过对猪胴体中心温度、pH值、肉色及菌落总数等指标进行测定,研究二段式预冷工艺条件下0~4℃单向风机排布预冷库内不同位置环境温度和环境相对湿度的差异对猪胴体品质的影响。结果表明:预冷库内不同位置环境温度和环境相对湿度之间存在显著差异(P<0.05);环境温度低的位置,其猪胴体中心温度下降快;预冷库内不同位置处pH值下降幅度存在差异,位置1、3、6处pH值下降较快,且与同轨道其他位置存在显著性差异(P<0.05);不同位置处猪胴体的肉色变化趋势存在显著差异(P<0.05),冷库内不同位置环境温度的差异可能是造成猪胴体亮度值和红度值有不同变化趋势的原因之一;不同轨道的猪胴体菌落总数存在显著差异(P<0.05),回风口位置处菌落总数最小。

The effects of spatial variations in temperature and relative humidity during two-stage pre-chilling at 0-4 ℃ in a chilling room with unidirectional fan arrangement on pig carcass quality were studied by measuring the central temperature, pH value, meat color and aerobic plate count （APC） of pig carcasses. The results showed that there was a significant difference in temperature and relative humidity among different positions in the chilling room （P 〈 0.05）. The central temperature of pig carcasses dropped faster when the surrounding temperature was lower. Differences in pH value decline were observed among positions; pH value dropped rapidly at positions 1, 3 and 6, and there were significant differences as compared to other positions on the same track （P 〈 0.05）. There was a significant difference in the changing trend of meat color at different locations （P 〈 0.05）. The difference in environmental temperature at different locations may account in part for the difference in the changing pattern of brighlness and redness values. Total bacterial counts （I＇BC） on pig carcasses were different significantly among different tracks （P 〈 0.05）, and the lowest value was recorded at locations closer to the fan.