摘要
为规范宰前管理,减少屠宰后DFD(黑切)牛肉的发生率,通过测量牛胴体背最长肌的pH值和温度,探讨了经过不同宰前处理的杂交牛DFD肉的发生率,建立了宰前因素与牛肉品质的量化关系。结果表明,待宰24h时DFD肉发生率最低,宰前不混群的待宰方式和安静、温湿度适宜的待宰环境能有效降低DFD肉的发生率;夏季DFD肉的发生率要高于冬季;也可以由牛肉的品质推测此肉牛宰前的状况以及可能影响此牛肉品质的宰前因素。
To decrease the incidence of Dark Firm Dry(DFD)beef through the normative pre-slaughter managements, the incidences of DFD beef with different pre-slaughter managements were assessed by measuring pH and temperature values in the Longissimus dorsi muscle.The quantitative interactions between pre-slaughter conditions and beef qualities were built.The results showed that the incidence of DFD beef was the lowest when lairage time was 24 h.Unmixed group of cattle before slaughter,quiet environment,appropriate te...
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第3期277-281,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家“十一五”科技支撑计划(2006BAD05A03)
关键词
DFD肉
牛肉品质控制
宰前管理
宰前因素
极限pH值
DFD meat
beef quality control
pre-slaughter managements
pre-slaughter condition
ultimate pH values
