Position: Home > Articles > The Effects of Different Electrical Voltage Stunning on Pork Quality
China Animal Health Inspection
2016,33
(8)
35-38
生猪屠宰中击昏电压对猪肉品质的影响
作 者：
李小珍;王建强;雒林通;马再强;宋凤梅
单 位：
甘肃省天水市秦州区动物卫生监督所;甘肃省天水市动物疫病预防控制中心;甘肃省天水师范学院生物工程与技术学院
关键词：
电击电压;猪肉品质;放血量;感观;pH值;肉色;滴水损失;嫩度
摘 要：
国内外对于生猪屠宰致晕方法已经做过大量的研究,但总体来讲,在同一体系下的成批量的比较涉及较少。该文选用60头品种、年龄、性别相同的杜大长三元杂交猪(体重100 kg±5 kg,)随机分成3组,每组20头,分别用电压90 V、110 V、130 V,电流2.4~2.8A,在头部进行电击昏后屠宰。结果表明,90 V、110 V电击昏组放血量占活体重量比显著高于130 V电击组。取背最长肌测定各项肉质指标,结果显示:宰后0.75 h,采用130 V和110 V电压电击昏组的猪肉p H值与90 V电压组差异显著(p<0.05),其它时间点不同电压电击组差异不显著;击昏电压对宰后背最长肌的色泽(L*和a*值)、滴水损失、蒸煮损失、嫩度无显著影响(p>0.05)。生产中建议击昏电压采用110 V,以最大程度实现猪肉品质的改良。
译 名：
The Effects of Different Electrical Voltage Stunning on Pork Quality
作 者：
Li Xiaozhen;Wang Jianqiang;Luo Lintong;Ma Zaiqiang;Song Fengmei;Qinzhou Animal Health Supervision Institution;Tianshui Animal Disease Control and Prevention Center;College of Bioengineering and Biotechnology,Tianshui Normal University;
关键词：
electrical stunning voltage;;quality of pork;;bleeding amount;;senes;;PH;;fleshcolor;;drip loss;;tenderness
摘 要：
A lot of researches about stunning methods used in process of pig slaughtering have been conducted,however,sample size was limited in one specific system. In this paper,a total of 60 crossbred pigs were randomly divided into three groups with head-only electrical stunning treatments at 90 V,110 V,130 V respectively and electric current of 2.4~2.8 A. The results showed that pigs stunned with 90 V and 110 V had higher blood-out/weight ratio than 130 V ones. Pork longissimus muscle was taken for quality evaluation. The p H value of muscle from pigs stunned both 110 V and 130 V at 0.75 h after slaughter was significantly different from 90 V treatment. While,at other time,differences were non-significant. Besides,no differences in color(L*and a*),drip loss,cooking loss and tenderness were detected between treatments. Taking some practical factors into consideration,150 V was recommended as stunning voltage in pig slaughtering process to improve quality of pork.
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