宰前碳酸水处理对猪肉品质的影响  

Effeet of pre-slaughter treatment by drinking carbonated water on the quality of pork

作　　者：卢秀花[1] 严昌国[1] 崔福顺[1] 姜成哲[1] 崔明勋[1] 李官浩[1] 

机构地区：[1]延边大学农学院,延吉133002

出　　处：《食品科技》2012年第3期155-158,共4页Food Science and Technology

基　　金：吉林省科技厅资助项目(2011800)

摘　　要：试验通过对生猪宰前禁食期间饮用不同时间的碳酸水,研究碳酸水处理对宰后猪肉品质的影响。结果表明:通过宰前禁食期间碳酸水处理,对猪宰后不同时间测定的pH值都具有显著影响(P<0.05),且宰前饮用120min碳酸水时最终pH值有所偏高;禁食期间饮用碳酸水对宰后猪肉的色泽和持水力、剪切力值无显著影响(P>0.05),但对宰后猪肉的蒸煮损失均有显著影响(P<0.05),其试验组相比宰前饮用60min碳酸水时宰后猪肉的蒸煮损失最小,因此,宰前禁食期间饮用60min碳酸水时,猪肉品质最佳。In this research, the effect of pre -slaughter treatment by drinking carbonated water on the quality of pork was studied. The pigs drunk carbonated water at different time during being fasted before pre-slaughter. The pH values, meat color, water holding capacity values, cooking loss and shear force values were determined. The results are as follows： the pH values were determined at different time, and they had significant differences（P〈0.05）, and when being fasted but drinking carbonated water 120 min, the pH was higher. There were no significant differences of meat color, water holding capacity and shear force values（P〉0.05）, but there was significant difference of cooking loss（P〈0.05）, and when compared with the experimental group, the porks cooking loss of drinking carbonated water 60 min was the least. So pre -slaughter treatment by drinking carbonated water for 60 min, the the quality of pork is best.

关 键 词：宰前处理 碳酸水 猪肉品质 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]