非疫病因素造成屠宰生猪胴体皮肤出血关键点控制

Key Points of Skin Bleeding Control of Slaughtered Pig Carcass Caused by Non-Disease Factors

生猪屠宰后胴体的皮肤色泽,不仅影响肉质,还影响价值。非疫病因素造成屠宰生猪胴体皮肤出血致使宰后肉质下降,经济价值降低。该文重点从驱赶方式、运输密度、极端温度、屠宰操作、待宰环境几个关键点分析造成宰后胴体肤色异常的原因,提出肉品生产过程中防范出血风险的关键点控制措施,以提高生猪屠宰后的肉质和价值。

The skin color of the carcass after pig slaughter not only affects the meat quality,but also affects the value.Nonepidemic factors cause slaughtering pig carcass skin bleeding,resulting in the decline of meat quality and reduced economic value.This paper focuses on the analysis of the causes of abnormal carcass skin color after slaughter from the key points of drive mode,transportation density,extreme temperature,slaughter operation,and puts forward the key point control measures to prevent bleeding risk during meat production,so as to improve the meat quality and value of pigs after slaughter.