宰后成熟时间对不同年龄牦牛肉用品质的影响

研究宰后成熟时间对不同年龄牦牛肉用品质（pH值、肉色、肌红蛋白含量、剪切力、失水率、蒸煮损失率）的影响,并分析成熟时间、年龄与肉用品质之间的相关性。结果表明：宰后成熟过程中,不同年龄牦牛肉L*值和b*值随着成熟时间的延长先上升后下降,而a*值先下降后上升;肌红蛋白含量随着成熟时间的延长而降低;pH值在成熟的前3 d发生了显著的变化（P＜0.05）,成熟过程中不同年龄牦牛肉pH值没有显著差异（P＞0.05）;失水率和蒸煮损失率在宰后成熟的第3天时达到最大;成熟3 d后,剪切力值显著降低（P＜0.05）;年龄与牦牛肉用品质指标均呈正相关,而成熟时间与L*值、b*值、失水率、蒸煮损失率呈较强的正相关,与剪切力、肌红蛋白含量呈显著负相关（P＜0.05）;牦牛宰后经过7 d的成熟,可以降低因屠宰年龄不同而产生的差异,同时也可以改善肉的嫩度。     

桃源鸡屠宰性能测定及肌肉营养组成分析

测定了90日龄桃源鸡商品代肉鸡的屠宰性能及其肌肉的近似营养组成、5种矿物元素和17种氨基酸含量。结果表明:90日龄公母平均活重分别为1187.43g和942.06g,性别间差异极显著(P<0.01),屠宰率分别为89.51%和88.47%,半净膛率分别为83.91%和81.06%,全净膛率分别为73.17%和70.56%,公鸡显著高于母鸡(P<0.05)。桃源鸡肌肉的水分、粗蛋白、粗脂肪、灰分含量分别为74.70%、22.08%、1.29%、和1.14%。胸腿肌中Ca、Fe、Cu、Zn、Mn的含量分别为21.03和42.66、29.36和37.93、1.15和4.25、23.02和57.03、0.45和0.89μg/g,腿肌极显著高于胸肌(P<0.01)。肌肉中17种氨基酸总量为23.98%,其中人体所需的7种必需氨基酸总和为10.66%,4种鲜味氨基酸总和为7.46%。      

生猪屠宰的管理与未来走向

肉类食品是人类不可缺少的主要食物之一,而猪肉又是我国绝大多数居民的主要肉品来源,目前生猪屠宰行业正在调整变革当中,面对新形势,迫切需要加强对生猪屠宰行业发展的指导,以保障肉品质量安全。本文综述了我国生猪屠宰管理行业的发展现状、发展目标、发展形势及市场前景。     

The Effect of Stunning Methods and Season on Muscle Texture Hardness in Atlantic Salmon (Salmo salar L.)

Commercially collected records of Atlantic salmon (Salmo salar L.) muscle texture hardness were used to evaluate the effect of slaughter procedures and seasonality on texture quality. A database collected by Marine Harvest® contained flesh hardness records of Atlantic salmon slaughtered at processing plants in Norway from summer 2010 to summer 2011. The fish were slaughtered either by (1) percussion followed by automated bleeding (“Percussive”) or (2) live chilling with exposure to carbon dioxide (CO₂) followed by manual severing gill arches and bleeding (“CO₂”) or (3) live chilling with exposure to CO₂ followed by percussive stunning and at the end automated bleeding (“CO₂·percussive”). Hardness in salmon muscle cutlets was measured in Newtons (N) by Materials Testing Machine Zwick 500N. The hardness in salmon varied significantly over the study period (P < 0.05, mixed effect model) and showed the softest value of 21.2 (± 0.7) Newton (N) in summer 2011 and hardest 24.1 (± 0.2) N in autumn 2010. Slaughter procedures had a significant effect on salmon muscle hardness (P < 0.05, mixed effect model), where percussion followed by automated bleeding resulted in the hardest value (24.0 ± 0.4 N) as compared with CO₂ stunning (21.8 ± 0.2 N) and combination of CO₂ and percussive stunning (23.1 ± 0.15 N). CO₂ is suspected as a causal factor in accelerated postmortem softening of the salmon muscle.     

电击晕处理对肉鸽屠宰应激及宰后鸽肉品质的影响

为探究电击晕处理对肉鸽屠宰应激和宰后鸽肉品质的影响,本实验选取相同饲养条件下日龄为28 d的肉鸽,以击晕电压0 V为对照组,通过测定血液生化指标和肌肉理化指标,分析不同击晕电压(50～90 V)对肉鸽应激反应和宰后胴体品质的变化。结果表明：电击晕处理组肉鸽屠宰后血液中肌酸激酶(creatine kinase,CK)、促肾上腺皮质激素(adrenocorticotropic hormone,ACTH)和乳酸脱氢酶(lactate dehydrogenase,LDH)水平与对照组相比整体上均有一定程度的下降,在击晕电压60 V时总体达到最低水平;血液中皮质酮激素质量浓度随着击晕电压(0～90 V)的增大先降低后增加,在电压超过70 V时高于对照组,说明70 V以上的电击晕处理会增加肉鸽的屠宰应激水平;电击晕处理对宰后鸽胸肉的pH值影响不显著,与对照组相比,宰后24 h鸽胸肉亮度(L^*值)略有降低而红度(a^*值)增大,60～70 V电压处理组鸽肉的滴水损失率、蒸煮损失率及剪切力均保持在较低水平,此时鸽肉的保水性和嫩度相对较好。综上,60～70 V的...     

屠宰工艺对冷却肉滴水损失的影响

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.     

An analysis of sprain and strain injury data for the New Zealand meat processing industry from national and industry injury surveillance databases

Data on musculoskeletal disorders (MSD) in meat processing and the tasks in which they occur is limited in the literature. This paper provides a summary of such data from the New Zealand industry. Despite the high incidence of MSD in meat processing in New Zealand, little research has been undertaken to identify and assess high-risk tasks and develop interventions to address them. This paper reports on the initial stages of a 2-year government funded project to address these issues. Findings are presented from the analysis of data from two injury surveillance databases. Accident Compensation Corporation national data claims assisted in defining the industry and indicated factors for further assessment, including consideration of claimants' gender, ethnicity and geographical region. National Injury Database industry data claims helped to identify specific tasks in which MSD are more likely to occur by departments and for the two main animal species processed. These factors have helped shape the assessment of high-risk tasks currently undertaken in the meat processing industry.     

新疆牛肉质量安全溯源系统屠宰环节的设计与实现

屠宰场作为牛肉生产链中的一个核心环节,是牛肉生产实现质量安全追溯的关键。文章从屠宰场溯源关键技术入手,介绍了新疆牛肉质量安全溯源系统屠宰子系统的设计与实现方法。     

宰前管理和屠宰工艺对宰后猪肉品质的影响

猪肉品质是人们对猪肉多种质量特性的综合评价。影响猪肉品质的因素诸多,本文主要从生猪宰前管理、屠宰工艺、宰后处理等环节进行分析,综述了近年来国内外学者研究成果,从而为猪肉生产各环节及关键点进行有效控制,降低PSE肉发生率及生产出安全、优质的猪肉产品相关科学研究提供理论依据。     

屠宰过程中猪胴体表面及环境的细菌菌相分析

应用传统培养方法结合高通量测序技术分析屠宰分割过程中猪胴体表面微生物污染情况,并对屠宰车间刀具和分割车间接触面进行细菌菌落计数,以确定屠宰分割过程中的关键污染环节。结果表明：测序共得到881 458 个有效序列,864 个可操作分类单元,样品共注释到了22 门、33 纲、79 目、162 科、382 属和613 种的微生物信息。变形菌门（Proteobacteria）、拟杆菌门（Bacteroidota）和厚壁菌门（Firmicutes）为优势菌门,不动杆菌属（Acinetobacter）和气单胞菌属（Aeromonas）为主要的优势菌属。屠宰分割过程中群落多样性的排序为放血＞脱毛＞分割＞开膛＞冲淋＞冷却,冷却环节胴体表面的微生物多样性最低,分割后有所增加,表明分割是关键污染环节。传统微生物计数与测序的结果一致,从脱毛到冷却环节,猪胴体表面各类微生物数量呈下降趋势,分割后显著上升;分割车间各接触面菌落总数平均为6.11（lg（CFU/cm2））,高于屠宰车间刀具（平均为4.86（lg（CFU/cm2）））,表明分割车间各接触面是关键污染源,进一步证明猪胴体分割环节为关键污染环节。