屠宰方式对沂蒙黑山羊肉部分经济指标的影响  

Effects of Slaughter Methods on Some Economical Indexes of Yimeng Black Goat Mutton

作　　者：王守经[1] 柳尧波[1] 胡鹏[1] 汝医[1] 张德权[2] 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《山东农业科学》2014年第4期114-116,共3页Shandong Agricultural Sciences

基　　金：农业部公益性行业科研专项"畜禽宰后减损;分级技术装备研究与示范"(201303083)

摘　　要：研究了不同屠宰工艺组合对沂蒙黑山羊屠宰率、胴体综合损耗等主要经济指标的影响。结果表明:不同屠宰工艺组合对屠宰率无显著影响;宰后72 h排酸成熟结束时,电击晕+平躺处理组胴体综合损耗率显著高于三管齐断+吊挂和电击晕+吊挂处理组(P<0.05);不同屠宰工艺处理对羊肉蒸煮损失和汁液损失无显著影响。The main economic indexes such as carcass dressing percentage and carcass comprehensive losses of Yimeng Black Goat were measured after slaughtered by different methods .The results showed that different slaughter methods had no significant effects on carcass dressing percentage .The comprehensive car-cass losses of electrical stunning treatment with flat bleeding was higher than those of the other two groups in -cluding stroked directly with hanging bleeding and electrical stunning with hanging bleeding （ P＆lt;0 .05 ） after acid mature for 72 hours.Different slaughter technology combinations showed no significant influences on cooking loss and purge loss .

关 键 词：屠宰方式 沂蒙黑山羊 羊肉 成熟 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]