宰前与宰杀因素对禽肉品质的影响研究进展

Review: Pre-slaughter and Slaughtering Factors Influencing Poultry Meat Quality

经过20多年的快速发展,我国的家禽业进入了转型期,传统单纯重视家禽品种和养殖的观念已经被"规模化养殖、集中屠宰、冰鲜销售"的产业链结合所代替。与我国规模化家禽养殖体系产业日趋成熟相比,深加工阶段的转变更加强调家禽肉质,目的是满足消费者对高质量(冰鲜)禽肉的需要以及加工企业对原料的要求。然而影响家禽肉质的因素(基因、育种、饲养、宰前管理、击晕、宰杀过程、冷却以及贮藏条件)很多,它们之间相互影响。其中宰前与宰杀因素对于肉质的影响较大,很多问题会出现在宰前与宰杀过程中,最终导致胴体降级以及肉质损害等。本文主要综述宰前与宰杀因素对于禽肉品质的影响,以期为我国屠宰加工业提供一定的参考。

After rapid development over the past 20 years and more, the poultry industry in China has entered a transition period. The traditional emphasis on the notion of poultry breeds and breeding have been replaced by the combination of industry chain from factory farming, centralized slaughtering to marketing fresh. In contrast to the increasing maturation of the large scale system of poultry breeding industry in China, the emphasis at the stage of deep processing has shifted towards poultry meat quality with the purpose to satisfy consumer’s demands for high-quality fresh poultry and processing enterprises’ demands for raw materials. However poultry meat quality is affected by multiple interacting factors including genetics, feeding, husbandry, pre-slaughter handling, stunning/slaughter procedures, and chilling and storage conditions. The influences of pre-slaughter and slaughtering factors on final meat quality may be greater than those of other factors. Many problems may occur at the stages that potentially increase the rate of mortality, cause carcass downgrading and impair meat quality. This paper is aimed at reviewing recent studies on the effects exerted by pre-slaughter and slaughtering factors on final meat quality for providing some references for slaughter processing in our country.