| 屠宰加工过程对猪肉保水性的影响 |
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| 引用本文： | 黎英.屠宰加工过程对猪肉保水性的影响[J].龙岩学院学报,2005,23(6):70-71. |
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| 作者姓名： | 黎英 |
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| 作者单位： | 龙岩学院闽西食品研究所,福建,龙岩,364000 |
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| 摘 要： | 肉的保水性是一项重要的肉质指标，保水性的高低与肉品质量和商品价值密切相关。分析屠宰加工过程中影响猪肉保水性的宰前应激、宰前处理、屠宰加工及宰后冷处理等因素，并提出相应措施，以减少猪肉水分流失．提高肉品质量。
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| 关 键 词： | 保水性 宰前应激 宰前处理 屠宰加工处理 宰后冷处理 |
| 文章编号： | 1673-4629(2005)06-0070-02 |
| 修稿时间： | 2005年6月28日 |
Influence on Pork-water-containing Capacity from Slaughter Process |
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| LI Ying.Influence on Pork-water-containing Capacity from Slaughter Process[J].Journal of Longyan Univercity,2005,23(6):70-71. |
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| Authors: | LI Ying |
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| Abstract: | Water-containing capacity, which causes direct influence on the meat quality and its economic value, is an important quality index. This paper analyses several factors which influence the pork-water-containing capacity happened during the slaughter process, such as reaction on stimulus, pre-slaughter treatment, post-slaughter treatment and pork processing, etc. And then it puts forward the corresponding measure which will help to reduce the water loss and to improve the pork quality. |
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| Keywords: | water-containing capacity reaction on stimulus pre-slaughter treatment pork processing post-slaughter treatment |
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