不同电击昏方式对猪肉品质的影响  

Effect of different electrical stunning methods on pork quality

作　　者：张文红[1] 彭增起[1] 吉艳峰[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学(农业部农畜产品加工与质量控制重点开放实验室),南京210095

出　　处：《肉类工业》2006年第5期19-21,共3页Meat Industry

基　　金：江苏省科技攻关项目(优质安全畜禽肉制品加工关键技术研究开发;BE2004314)

摘　　要：研究了不同电击昏方式对猪肉色泽、系水力的影响及其与PSE肉发生率之间的关系。对48头猪分3个组分别进行不电击昏(对照),手工头部电击昏和自动头胸电击昏3种处理。结果表明电击昏使宰后pH下降较快,肉色明亮度和红色度增大,肌肉系水力下降,断骨率增多,PSE肉发生率增大;采用手工头部电击昏系统和自动头胸电击昏系统处理的猪其PSE肉发生率分别为25%和12·5%,断骨率分别为8·33%和2·67%。自动头胸电击昏系统显著提高了猪肉的品质。Effect of different electrical stunning （ES） methods on muscle color, WHC and their co-relation with the incidence of PSE were investigated. 48 pigs were randomly divided into three groups and subjected to three different stunning treatments; i. e. the first group were slaughtered without stunning （as control group）, the semnd group by manually head- only ES and the third through automatically head - to- chest ES respectively. The result indicated that lower carcass muscle pH from 45 min to 24 h post - slaughter and higher drip loss and higher L ＊ and redness （a ＊ ） occurred in groups ES pigs, compared with that of the control group. Additionally, the incidence of PSE meat and bone fractures were more prevalent in ES pigs, compared with those in control. The incidence of PSE from pigs treated with manually head- only ES system and automatically head- to- chest ES system were 25% and 12. 5% respectively, and the incidences of bone fractures were 8. 33 % and 2. 67 % respectively. It can hence be concluded that automatically head - to- chest ES system can greatly improve the pork quality compared with those by manually head - only ES system or control group.

关 键 词：击昏方式 色泽 系水力 PSE肉发生率 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]