生猪宰前不同静养时间和屠宰方式对背长肌肌肉pH值和滴水损失的影响  

Effects of different resting time before pig slaughtering and slaughtering methods on pH value and drip loss of porcine longissimus muscle

作　　者：邹华锋[1] 文美英 魏星华[1] 黄强力[1] 凡强胜[1] 闵成军[1] 

机构地区：[1]江苏雨润食品产业集团有限公司生鲜品管部,江苏南京210041

出　　处：《肉类工业》2013年第5期19-21,共3页Meat Industry

摘　　要：两个不同的屠宰场分别随机选取50头待宰的商品猪分为两组,分别进行屠宰前禁食6h和12h处理,测定背最长肌pH值和滴水损失率。结果表明,6h和12h不同的静养时间对肌肉滴水损失率没有显著差异,但是升高了屠宰后24h肌肉pH值,表明宰前较长时间的静养有利于提高肌肉品质性能。另外对电击致晕屠宰和活体屠宰方式相比,前者滴水损失率明显低于后者,表明电击致晕的屠宰方式对提升肉品质量来讲是一种更适宜推广的方式。50 pigs were randomly selected by two slaughter companies, and divided into two groups. Two groups were fasting for six hours, twelve hours, respectively, and the pH value and drip loss rate of porcine longissimus muscle were determined. The results showed that the drip loss rate of two groups had no significant difference. However, muscle pH value was increased after 24 hours slaughtering. It indica- ted that the longer rest time could improve the quality of muscle. Compared with live slaughter methods, the drip loss of electric stunning was significantly lower, which revealed that electric stunning slaughtering was a promising method for improving muscle quality.

关 键 词：生猪 PH值 静养 滴水损失率 

分 类 号：S828[农业科学—畜牧学]