宰前碳酸水处理对猪肉品质的影响

试验通过对生猪宰前禁食期间饮用不同时间的碳酸水,研究碳酸水处理对宰后猪肉品质的影响。结果表明:通过宰前禁食期间碳酸水处理,对猪宰后不同时间测定的pH值都具有显著影响(P<0.05),且宰前饮用120min碳酸水时最终pH值有所偏高;禁食期间饮用碳酸水对宰后猪肉的色泽和持水力、剪切力值无显著影响(P>0.05),但对宰后猪肉的蒸煮损失均有显著影响(P<0.05),其试验组相比宰前饮用60min碳酸水时宰后猪肉的蒸煮损失最小,因此,宰前禁食期间饮用60min碳酸水时,猪肉品质最佳。

Effeet of pre-slaughter treatment by drinking carbonated water on the quality of pork

In this research,the effect of pre-slaughter treatment by drinking carbonated water on the quality of pork was studied.The pigs drunk carbonated water at different time during being fasted before pre-slaughter.The pH values,meat color,water holding capacity values,cooking loss and shear force values were determined.The results are as follows:the pH values were determined at different time,and they had significant differences(P<0.05) ,and when being fasted but drinking carbonated water 120 min,the pH was higher.There were no significant differences of meat color,water holding capacity and shear force values(P>0.05) ,but there was significant difference of cooking loss(P<0.05) ,and when compared with the experimental group,the porks cooking loss of drinking carbonated water 60 min was the least.So pre-slaughter treatment by drinking carbonated water for 60 min,the the quality of pork is best.