宰前运输、休息、禁食和致晕方式对鲜肉品质影响的研究进展  

Progress in Effect of Pre-slaughter Transportation, Lairage, Fasting and Stunning Methods on Meat Quality

作　　者：王晓香[1] 李兴艳[1] 张丹[1] 张斌斌[1] 尚永彪[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆400716 [3]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2014年第15期321-325,共5页Food Science

基　　金：西南大学与石柱县政府县校合作项目(40801113)

摘　　要：屠宰前畜禽在经历装卸、运输与休息、入栏、禁食以及宰前致晕等过程中,要面临许多应激原的刺激,如饥饿、颠簸、拥挤等客观因素,以及由此导致的惊恐、紧张等心理因素。宰前处理程序带来的应激大部分对肉质的形成是不利的,但是运输前的禁食、供水以及宰前休息等可能对肉质有一定的改善作用。电击晕、CO2致晕,二者都是机械化屠宰经常采用的工序,国内对于CO2致晕的应用与研究均较少。本文综述了近年来国内外有关宰前运输、休息、禁食及致晕方式对鲜肉品质影响的最新研究成果,旨在为优质肉的生产及相关科学研究提供参考。When livestock and poultry undergo loading and unloading, transportation and recovery, lairage, fasting and stunning procedures before slaughter, the animals will face many stressors, such as hunger, bumpy, crowded and other objective factors, as well as panic, stress and other psychological factors. Most of the stress factors come from the preslaughter process is detrimental to meat quality, but fasting before transportation and pre-slaughter resting may have some benefi cial effects on meat quality. Both electrical stunning and CO2 stunning are often used in mechanized slaughter process, but CO2 stunning is less researched and applied in China. This paper summarizes the latest achievements in understanding the effects of pre-slaughter transportation, lairage, fasting and stunning ways on meat quality with the aim of providing a reference for producing high-quality meat and related research.

关 键 词：运输 休息 禁食 致晕 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]