肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2015年
6期
41-45
,共5页
刘国庆%张黎利%陈鸿书%王开萍%李红卫
劉國慶%張黎利%陳鴻書%王開萍%李紅衛
류국경%장려리%진홍서%왕개평%리홍위
猪肉%宰前静养时间%正交实验%肉质
豬肉%宰前靜養時間%正交實驗%肉質
저육%재전정양시간%정교실험%육질
pork%rest time pre slaughter%orthogonal experiment%meat quality
选择250头安徽长风农牧科技有限公司（杜×长×大）杂交猪，10头一组，随机分成25组，通过单因素试验及 L9（34）正交实验，研究静养时间、致晕电压、放血时间、烫毛时间对宰后猪肉品质的影响以及各影响因素的交互作用，宰后45min、24h 在12～13肋骨处取背长肌肉样，测定 pH45min和 pH24h、肉色、肌肉持水力、嫩度等肉质指标，从肉质和经济因素考虑，最终确定最佳工艺组合为：静养12h，致晕电压150V，放血时间7min，烫毛时间6min。
選擇250頭安徽長風農牧科技有限公司（杜×長×大）雜交豬，10頭一組，隨機分成25組，通過單因素試驗及 L9（34）正交實驗，研究靜養時間、緻暈電壓、放血時間、燙毛時間對宰後豬肉品質的影響以及各影響因素的交互作用，宰後45min、24h 在12～13肋骨處取揹長肌肉樣，測定 pH45min和 pH24h、肉色、肌肉持水力、嫩度等肉質指標，從肉質和經濟因素攷慮，最終確定最佳工藝組閤為：靜養12h，緻暈電壓150V，放血時間7min，燙毛時間6min。
선택250두안휘장풍농목과기유한공사（두×장×대）잡교저，10두일조，수궤분성25조，통과단인소시험급 L9（34）정교실험，연구정양시간、치훈전압、방혈시간、탕모시간대재후저육품질적영향이급각영향인소적교호작용，재후45min、24h 재12～13륵골처취배장기육양，측정 pH45min화 pH24h、육색、기육지수력、눈도등육질지표，종육질화경제인소고필，최종학정최가공예조합위：정양12h，치훈전압150V，방혈시간7min，탕모시간6min。
250 hybrid pigs(Duroc ? Landrace ? Yorkshire) were chosen from Anhui Changfeng Farming - Grazing Science and Technology Company Limited. They were randomly divided into 25 groups, and for each group there were ten pigs. Through single factor experiment and orthogonal experi?ment L9 (34 ), the effects of resting time、stunning voltage、bleeding time and scalding time and the inter?action effects of them on meat quality were studied. The longissimus from 12 - 13 ribs were sampled after slaughter 45 min and 24 h to detect pH45min , pH24h , muscle color, water holding capacity and tenderness and other quality indexes. Considering the meat quality and economic factors, the optimal technology was ultimately determined as rest time 12 h, stunning voltage 150 V, bleeding time 7 min, and scalding time 6 min.
