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Position: Home > Articles > Advances in the Study of Improving Livestock and Poultry Meat Quality during Pre-and Post-slaughtering MEAT RESEARCH 2008 (2) 88-93

宰前及宰后处理改良畜禽肉品质的研究进展

作  者：
杨勇;马长伟
单  位：
中国农业大学食品科学与营养工程学院
关键词：
肉品质;肉品质的改良;宰前;宰后;畜禽
摘  要：
肉品质是人们对肉类多种质量特性的综合评价。畜禽肉品质的改良是一项复杂的系统工程,必须从多方面全盘考虑。宰前及宰后处理是生产中改良肉品质的重要途径。畜禽在宰前进行短期特殊饲养并改善驱赶、转运和运输的方法,可以大幅度降低宰前动物的应激反应,提高肉的品质;宰后电刺激胴体、注射品质改良剂、合理冷却降温、适当的成熟过程以及特殊嫩化处理等多种技术也能使肉品质得到有效的改善。
译  名：
Advances in the Study of Improving Livestock and Poultry Meat Quality during Pre-and Post-slaughtering
作  者：
Yang Yong1,2,Ma Chang-wei1 (College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083 China; Department of Food Science,Sichuan Agricultural University,Yaan 625014 China)
关键词：
Meat quality;Improvement of meat quality;Pre-slaughter;Post-slaughter;Livestock and poultry
摘  要：
Meat quality is a general evaluation based on different kinds of meat quality traits.To improve livestock and poultry meat quality is a holistic and difficult task,and it must be taken extensive factors into consideration.It is a practical and important way to improve meat quality by different means at the stage of pre-slaughter and post-slaughter.A short-term special feeding followed by proper moving,good handling and careful transporting can greatly lower animal’s stress and improve meat quality before slaughter;Many techniques,such as electrical stimulation,quality improver infusion,appropriate cooling procedure,proper aging conditions,and special treatment for tenderization,can also improve meat quality effectively after slaughter.

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