宰前、屠宰及加工过程对冷鲜猪肉保水性影响研究进展

A Review of Recent Progress in Understanding the Effects of Pre-Slaughter Handling,Slaughter and Processing on Water-Holding Capacity of Chilled Pork

冷鲜猪肉的保水性作为影响产品品质的重要因素,对企业经济效益具有重要意义。影响冷鲜猪肉保水性的因素很多,本文主要从生猪饲料营养、宰前管理、屠宰和冷却工艺等环节进行分析,综述国内外学者的研究成果,从而为冷鲜猪肉保水性的增加、生产工艺优化、关键点有效控制及安全、优质猪肉产品的生产提供理论依据。

As an important factor affecting the product quality,the water-holding capacity of chilled pork is of great economic significance to the enterprises.There are many factors known to affect the water-holding capacity of chilled pork.This paper summarizes the factors in pig feed nutrition,pre-slaughter management,slaughter and post-slaughter chilling reported to affect the water-holding capacity of pork in order to provide a theoretical basis for improving the water-holding capacity of chilled pork,optimizing the pork production process,controlling the critical points and manufacturing quality pork products.