| 不同屠宰方式对猪肉品质的影响 |
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| 引用本文： | 陈赞谋,;李加琪,;张艾君,;梁广炬.不同屠宰方式对猪肉品质的影响[J].家畜生态,2008(3):41-43. |
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| 作者姓名： | 陈赞谋 ;李加琪 ;张艾君 ;梁广炬 |
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| 作者单位： | 华南农业大学动物科学学院 广东广州510642 |
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| 基金项目： | [基金项目]广东省农业攻关项目（2002C20206）. |
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| 摘 要： | 选用不同致晕、放血法及烫毛方法对140头杜长大和杜大长三元杂商品猪进行屠宰，测定其肌肉的肉色、pH值、剪切力、失水率等指标。结果表明：在其他条件相同的情况下，烫毛水温为60℃时，烫毛6min，胴体质量最佳。电击致晕生猪，采用悬挂放血，有出现PSE猪肉的倾向；而CO2致晕生猪，采用水平放血或悬挂放血，肉质指标差异不显著。较好的组合是：电击致晕生猪，采用水平放血；而CO2致晕生猪，采用悬挂放血较好。
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| 关 键 词： | 屠宰方式 猪肉品质 PSE肉 |
Effects of Different Slaughtering Methods on Pork Quality |
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| CHEN Zan-mou,LI Jia-qi,ZHANG Ai-jun,LIANG Guang-ju.Effects of Different Slaughtering Methods on Pork Quality[J].Ecology of Domestic Animal,2008(3):41-43. |
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| Authors: | CHEN Zan-mou LI Jia-qi ZHANG Ai-jun LIANG Guang-ju |
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| Institution: | CHEN Zan-mou, LI Jia-qi, ZHANG Ai-jun, LIANG Guang-ju (College of Animal Science,South China Agric. Univ.,Guangzhou Guangdong 510642) |
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| Abstract: | The effects of slaughtering methods including different stroking, different bleeding and different hair-burning times on pork quality were investigated by using 140 pigs in the present study. Four main indexes of meat quality,such as pH Value, meat color, shear force, rate of water loss Were measured The results showed that when the water temperature is 60℃ and hair-burning time is 6 minutes,the carcass qua lity is the most appropriate with：othe~ conditions the same. The pork from electroshocked pigs with hanging bleeding is prone to be PSE pork; while the pork from pigs of CO2 method with either flat bleeding or hanging bleeding has insignificant difference in pork indexes. The better combination of slaughtering method is electroshock method with flat bleeding or CO2 method with hanging bleeding. |
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| Keywords: | slaughtering method pork quality PSE pork |
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