The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar)

Shear force and rigor mortis were used to evaluate the post‐mortem changes of muscle texture in Atlantic salmon (Salmo salar). The fish were either stunned with carbon dioxide (CO₂), electricity, or percussion prior to slaughter. The pre‐mortem stress during CO₂ stunning resulted in an earlier onset and resolution of rigor mortis, and accelerated post‐mortem softening of the muscle tissue as compared to the other stunning methods. No significant differences, either in development of rigor mortis or shear force, were seen between fish that were stunned with electricity or by percussion. Consequently electricity can be used for stunning fish prior to slaughter.     

基于PLC的牲猪屠宰生产线三线同步控制

以牲猪屠宰过程中实现酮体解剖输送线、红脏线和白脏线的三线同步控制为研究对象,采用PLC和变频器组合的控制方案,提出了适于PLC控制、能在三线传动过程中实现高精度稳速控制及同步控制的控制策略,并对系统进行了硬件和软件设计.完全实现了三线准确定位和同步运行,避免了因电机性能差异和三线中负载波动对控制性能的影响.     

Modeling the transmission of livestock associated methicillin-resistant Staphylococcus aureus along the pig slaughter line

The study introduces a new approach for a qualitative transmission assessment of MRSA throughout the pig slaughter process. Based on prevalence data found in literature the MRSA contamination and elimination rates of each individual slaughter step were estimated. The rates were used to set up a Monte Carlo simulation for modeling the propagation of MRSA along the process chain and to quantify the impact of a variable initial prevalence on the outcome prevalence of the carcasses. Sensitivity analyses for the model as well as three different scenarios were performed to estimate the impact of cross contamination during slaughter and to determine the process stages where hygiene interventions are most effective.Regardless of the initial extent of MRSA contamination low outcome prevalences ranging between 0.15 and 1.15% were achieved among pig carcasses indicating that the pig slaughter chain generally includes process steps with the capacity to limit carcass contamination. Especially scalding and singeing can lead to a significant reduction of superficial MRSA contamination during the first half of the slaughter process. Nevertheless, scenario analyses showed that the low MRSA outcome prevalence can only be guaranteed if recontamination during the ongoing slaughter process is obviated. In order to ensure a low MRSA load on pig carcasses at the end of slaughter the abattoir should primarily concentrate on controlling the process parameters of scalding and singeing and avoiding recontamination at subsequent process steps.     

畜类屠宰加工行业竣工环保验收监测的要点

随着我国经济持续发展,屠宰及肉类加工行业发展势头良好,行业规模稳步扩大,在满足消费需求的同时,也带来了一系列环保问题。根据畜类屠宰加工行业的特点,本文归纳并阐述了该类项目竣工环境保护验收监测中应重点关注的的几个问题,从而为这类项目的竣工环保验收监测工作提供参考。     

拉萨地区牦牛屠宰过程中的微生物污染

为探明拉萨地区牦牛胴体屠宰过程中的微生物污染程度,明确微生物关键控制点,对拉萨地区某具有代表 性的规范屠宰企业屠宰前车间空气中的微生物、各屠宰工艺环节牦牛胴体表面以及人员用具的菌落总数和大肠菌群 数量进行测定。结果表明：屠宰前车间微生物污染严重;随着剥皮和去内脏工艺的进行,牦牛胴体的菌落总数和大 肠菌群数量显著增加;斧劈四分体后胴体的菌落总数和大肠菌群数量均显著高于剥皮和去内脏后;牦牛屠宰过程中 微生物的主要来源是垫板和斧头。     

一体化屠宰废水处理设备的开发

屠宰废水是我国最大的有机污染源之一.论文结合国内外先进的屠宰废水处理工艺,通过对各工艺段进行研究,筛选出一种新的优化组合工艺,由此开发出一套一体化屠宰废水处理设备,该设备具有占地面积小、处理效率高等特点.经过该设备处理后的废水可以达到GB13457-92《肉类加工工业水污染物排放标准》.     

Improved quality and shelf life of farmed trout (Oncorhynchus mykiss) by whole processing in a combined ozonised flow ice refrigeration system

A combined refrigeration system consisting of ozone and flow ice was evaluated for the sacrifice, cooling and chilled storage of continental trout. The batch processed in ozonised flow ice exhibited significant ( P  < 0.05) reductions (0.97 and 1.51 log CFU cm⁻²) in skin aerobes and psychrotrophs on days 6 and 9, respectively, and significant ( P  < 0.05) reductions (0.94 log CFU g⁻¹ and 0.96 log CFU g⁻¹) in aerobes, and proteolytic bacteria in muscle on day 13. A significant ( P  < 0.05) inhibition of TMA-N formation after 9 days was also observed, with an average reduction of 28.4% along the storage period, Slight reductions in autolytic breakdown mechanisms were also observed in the ozonised batch, a maximum reduction of 14.82% being reached on day 13. The microbial and biochemical changes were well correlated with the sensory evaluation, which revealed relevant differences between the batches on day 13 and a shelf life extension of the ozonised batch up to day 16.     

宰杀方式对鳝鱼肌肉品质的影响

目的:研究宰杀方式对鳝鱼肌肉品质的影响。方法:采用两种方式(机械宰杀和人工宰杀)宰杀鳝鱼,分析贮藏期间两种宰杀方式鳝鱼肉片的能量代谢和理化性质变化。结果:4℃下,48 h贮藏期间机械宰杀处理的鳝鱼的糖原含量和乳酸含量整体低于人工宰杀的;7d贮藏期间,机械宰杀的鳝鱼肉样色泽和持水力优于人工宰杀的,而且其挥发性盐基氮(TVB-N)含量和硫代巴比妥酸反应物质(TBARS)含量均低于人工宰杀的。结论:相比于人工宰杀,机械宰杀有利于保持鳝鱼的品质。     

屠宰应激对宰后猪肉保水性的影响

本文研究了电击晕和二氧化碳致晕对杜大长三元杂交猪和三门峡黑猪的应激效应及宰后肌肉保水性的影响。结果表明:与电击晕相比,二氧化碳致晕使得杜长大三元杂交猪和三门峡黑猪血液中的乳酸(LAC)、乳酸脱氢酶(LDH)、肌酸激酶(CK)、肌酐(CRE)、皮质醇(COR)含量显著降低(P0.05);且杜长大三元杂交猪和三门峡黑猪宰后p H45min值较高,差异显著(P0.05),宰后24 h汁液损失率(降低1.17%和0.59%)、蒸煮损失率(降低3.09%和3.56%)及解冻损失率(降低0.55%和0.29%)显著降低(P0.05);剪切力显著降低0.71 kg及0.66 kg(P0.05)。此外,杜长大三元杂交猪的抗应激能力较差,其宰后肌肉保水性显著低于三门峡黑猪(P0.05)。LF-NMR研究表明,二氧化碳致晕能够显著降低解冻后肌肉中的自由水含量(降低32.24%和28.92%),抑制了不易流动水向自由水的"态变"。因此,在实际生产中采用二氧化碳致晕能降低生猪屠宰应激,提高肌肉保水性。     

乳化剂替代部分油脂对黄鸡生产性能、屠宰性能及血清相关指标的影响

将288只黄鸡随机分为3个组,分别饲喂3种日粮:基础日粮、"基础日粮+乳化剂(0.5 kg/t)-0.5%油脂+0.45%玉米"和"基础日粮+乳化剂(1 kg/t)-1%油脂+0.9%玉米",研究添加不同水平乳化剂替代油脂对黄鸡生产性能、免疫器官指数、屠宰性能及血清相关指标的影响。结果表明:添加乳化剂同时减少油脂不影响黄鸡的生产性能,经济效益有所改善。对器官指数和屠宰性能无明显影响,改善了部分胴体指标;极显著降低了肝脏中甘油三酯的含量。