| 屠宰工艺对冷却肉滴水损失的影响 |
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| 引用本文： | 夏双梅,孟振北,耿鑫. 屠宰工艺对冷却肉滴水损失的影响[J]. 肉类工业, 2007, 0(8): 2-3 |
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| 作者姓名： | 夏双梅 孟振北 耿鑫 |
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| 作者单位： | 漯河出入境检验检疫局,河南漯河,462000 |
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| 摘 要： | 系统地分析了生猪屠宰工艺对冷却肉滴水损失的影响.综述了禁食、致昏、戳刺、放血和胴体冷却与冷冻等工艺对冷却肉滴水损失的影响,探讨了提高冷却肉肌肉保水性的措施.
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| 关 键 词： | 屠宰工艺 冷却肉 滴水损失 |
| 收稿时间： | 2007-04-29 |
| 修稿时间： | 2007-04-29 |
Effect of slaughter technics on dirp loss of chilled meat |
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| XIA Shuang-mei,MENG Zhen-bei,GENG Xin. Effect of slaughter technics on dirp loss of chilled meat[J]. Meat Industry, 2007, 0(8): 2-3 |
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| Authors: | XIA Shuang-mei MENG Zhen-bei GENG Xin |
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| Affiliation: | XIA Shuang-mei MENG Zhen-bei GENG Xin |
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| Abstract: | The effect of slaughter technics on the dirp loss of chilled meat was analysed systemically in this paper.The influncing factors of drip loss,such as fasting,stunning,stabbing,bleeding,chilling and freezing of cacarss,were summarized.Measures for improving the WHC(water holding capacity) of the chilled meat were also discussed. |
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| Keywords: | slaughter technics chilled meat drip loss |
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