肉鸡宰前吊挂时间和光照强度对肉品品质影响的研究

Effects of Hanging Time and Light Intensity before Slaughter on Meat Quality in Broilers

宰前吊挂是肉鸡加工生产工艺的必备流程,但吊挂时间和吊挂室内光照强度设置不合理,会使肉鸡产生强烈的应激反应,使鸡肉pH值降低、肉色变差,影响鸡肉产品质量和肉品风味。评定鸡肉品质,生产上常采用亮度值(L*)与屠宰24 h后的pH值作为区分类PSE肉与正常鸡肉的指标。当肉色亮度值(L*)>53,可判定为类PSE肉(pale,soft,exudative)。本试验通过研究不同吊挂时间和吊挂室的光照强度对肉鸡应激反应的影响,旨在优化肉鸡屠宰工艺,减少类PSE肉发生率,提升鸡肉品质。试验结果表明,肉鸡宰前吊挂时间控制在50 s以内,可减少吊挂引起的应激反应,能将类PSE肉发生率控制在6%以下;光照强度与鸡胸肉亮度值呈正相关,随着光照强度增加,鸡胸肉亮度值显著升高,因此吊挂室光照强度控制在60~65 Lx之间时比较合理。

Hanging before slaughter is a necessary process of broiler processing and production technology,but the setting of hanging time and indoor light intensity is unreasonable,which will cause broilers to have a strong stress response,reduce the pH value of chicken,deteriorate the meat color,and affect the quality of chicken products and meat flavor.In production,24 h pH value and meat color are often used to evaluate the quality of chicken.When the brightness value of meat color L*>53,it can be determined as PSE-like meat(pale,soft,exudative).This experiment aims to optimize the slaughtering process of broilers,reduce the incidence of PSE meat and improve the quality of Broilers by studying the effects of different hanging time and light intensity of hanging room on the stress response of broilers.The results showed that the hanging time of broilers before slaughter was controlled within 50s,which could reduce the stress response caused by hanging and control the incidence of PSE meat below 6%;The light intensity is positively correlated with the brightness value of chicken breast.With the increase of light intensity,the brightness value of chicken breast increases significantly,so it is reasonable to control the light intensity of hanging room between 60~65 Lx.