宰前处理对畜禽肉品质影响的研究进展

综述了宰前运输、禁食、静养及致晕方式对畜禽宰后肌肉pH、肉色、持水力及嫩度等肉质特性的影响。宰前处理产生的应激反应会改变畜禽宰前体内糖原含量,改变宰后肉中糖酵解和蛋白质降解程度。宰前处理也可能通过应激激素和宰后肉pH变化来影响肉中内源蛋白酶活性,从而导致肉质差异。其中宰前处理造成的宰后糖酵解改变是影响肉质的主要因素。开展针对不同畜种的宰前处理研究,制定出一套适合我国生产实际的宰前处理操作规范,可以避免宰前处理对肉质造成的消极影响,为优质肉的生产提供保障。 

Research progress in the effects of pre-slaughter handling on meat quality

The effects of pre-slaughter transportation, fasting, lairage and stunning method on meat quality characteristics including pH value, meat colour, water holding capacity and tenderness were summarized in this paper. Stress reactions occurred in animals due to pre-slaughter handling could change the glycogen content at ante-mortem and the glycogen metabolism and protein degradation at post mortem. Meanwhile, the preslaughter handling could influence activity of endogenous protease and result in meat quality variations through producing stress hormones and changing pH value. The change of glycolysis at post-mortem due to pre-slaughter handling was the main factor affecting meat quality. It is necessary to carry out researches on preslaughter handling of different species and develop a standard operation that is suitable for industrial production in China and provide guarantee for high quality meat production.