肉鸡宰前击晕研究进展  

Research Progress in Broiler Pre-slaughter Stunning

作　　者：黄继超[1] 王鹏[1] 徐幸莲[1] 张岩[1] 孙皓[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品科学》2013年第11期344-347,共4页Food Science

基　　金：国家现代农业(肉鸡)产业技术体系建设专项(CARS-42-5);国家公益性行业科研专项(200903012)

摘　　要：宰前击晕是减少肉鸡宰前应激,改善动物福利和鸡肉品质的有效方法。本文综述肉鸡击晕方式的发展过程,电击晕和气体击晕的原理及其发展趋势,影响电击晕和气体击晕效果的因素,介绍击晕对鸡肉品质的影响,以及我国肉鸡屠宰击晕技术的应用现状,同时展望电击晕的应用前景,以期为其在肉鸡屠宰行业的科学应用提供一定的参考。Stunning is an effective way to reduce broiler pre-slaughter stress, and improve animal welfare and meat quality. The history and development of broiler stunning, the principle and prospects of electrical and air stunning including factors affecting their effectiveness and chicken meat quality, and current application situation in China have been reviewed in this paper. Meanwhile, the perspective of stunning of broiler is proposed, which will provide a good reference for its application in broiler slaughter industry.

关 键 词：肉鸡 电击晕 气体击晕 胴体损伤 

分 类 号：TS251.41[轻工技术与工程—农产品加工及贮藏工程]