| 生猪宰前静养损耗与猪肉品质研究 |
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| 引用本文： | 朱志盈,闵成军,夏春厚,文美英,龚官兵,陈来福.生猪宰前静养损耗与猪肉品质研究[J].肉类研究,2008(12). |
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| 作者姓名： | 朱志盈 闵成军 夏春厚 文美英 龚官兵 陈来福 |
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| 作者单位： | 江苏雨润食品产业集团有限公司,江苏南京,210041 |
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| 摘 要： | 本文主要对辽宁北部地区生猪在静养24小时(h)过程中,毛重损耗、出肉率、猪肉系水力和猪肉品质进行研究。结果表明:生猪静养24h过程中,代谢率呈现两个相对稳定期,分别是8-16h和20-24h。8-16h毛重损耗处于相对稳定期,16-20h毛重损耗呈显著上升状态,20h后损耗又开始趋于稳定;随着静养时间的延长出肉率呈现下降趋势,但差异不显著(P>0.05);静养24h滴水损失比静养12h低1.67%差异显著(P<0.05),静养24h滴水损失比静养0h滴水损失低4.29%差异显著(P<0.01),静养24h猪肉的系水力明显高于静养0、6h组,差异显著(P<0.01);PSE肉比例随静养时间延长逐渐降低差异显著(P<0.05),DFD肉比例随静养时间延长逐渐升高,差异不显著(P>0.05)。
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| 关 键 词： | 宰前静养 损耗 系水力 静止代谢率 |
On the Weight Loss in Pre-slaughter Rest and the Perk Quality |
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| ZHU Zhiying,MIN Chengjun,XIA Chunhou,WEN Meiying,GONG Guanbing,CHEN Laifu.On the Weight Loss in Pre-slaughter Rest and the Perk Quality[J].Meat Research,2008(12). |
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| Authors: | ZHU Zhiying MIN Chengjun XIA Chunhou WEN Meiying GONG Guanbing CHEN Laifu |
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| Affiliation: | ZHU Zhiying; MIN Chengjun; XIA Chunhou; WEN Meiying; GONG Guanbing; CHEN Laifu (Nanjing Yurun Food Co.; Ltd.; Jiangsu Nanjing 210041; China); |
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| Abstract: | This article mainly researched the the gross weight loss, the meat producing percentage, pork water-holding capacity during the pig pre-slaughter rest for 24 hours in the north area of Liaoning province.Results indicated: The live pig pre-slaughter rest in the 24h process, the metabolic rate presented two relative stabilization periods, respectively was 8-16h and 20-24h. The live pig pre-slaughter rest for 8-16 hours made the gross weight loss be at the relative stabilization period, the 16-20 hours gross w... |
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| Keywords: | pre-slaughter rest loss water-holding capacity resting metabolic rate |
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