摘要
采用100、75、65、55V和人工致昏(对照组)的宰杀方式,研究其对兔肉品质的影响,结果表明:不同致昏电压对兔肉pH值的影响差异不显著(p>0.05),只有75V致昏组与100V致昏组间宰后1h的背最长肌pH值差异显著(p<0.05);宰后1h,不同致昏电压对兔背最长肌的肉色亮度L*值、红度a*值、黄度b*值和后腿肉的L*值、a*值的影响差异不显著(p>0.05);宰后24h,75V致昏组的肌肉颜色鲜红,而人工致昏组和100V致昏组的肌肉颜色较苍白;100V致昏组的滴水损失最大,为3.738%,而75V致昏组的最小,为2.420%;蒸煮损失最大的为100V致昏组,最小的为55V致昏组,其次是75V组;肌肉嫩度最好的是75V致昏组,最差的是人工致昏组。
The meat quality was studied after rabbit stunned in 100V（voltage） or 75, 65, 55V electrical stunning voltage and manual stunning（stick stunning as control group）. The results showed： There is not significant difference between the effects of meat pH with different stunning voltages（p〉0.05）, but the rabbit pHLox（the rabbit longissimus lumborum muscle pH for 1 hour after slaughter） is of significant difference between 75V and 100V electrically stunned groups. The difference is not significant about the effects of different stunning voltages on rabbit LD muscle of color L＊ value（lightuess）, a＊ value, b＊ value and rabbit BF （biceps femods） muscle of color L＊ value or a＊ value for 1 hour after slaughter. 24 hours after slaughter, the muscle color of 75V electrically stunned group is fresh red, but 100V electrically stunned and manual stunned groups are pale. The drip loss of 100V electrically stunned group is the highest （3.738%）, while the drip loss of 75V eleetdcally stunned group is the lowest（2.420%）. The cooking loss of 100V electrically stunned group is the highest, while that of 55V electrically stunned group is the lowest and 75V electrically stunned group is in-between. The tenderness of 75V electrically stunned group is best, while that of manually stunned group is the worst.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期50-54,共5页
Food Science
基金
合肥市重点科技计划(2005-1020)
关键词
致昏电压
獭兔肉
食用品质
stunning voltages
rabbit meat
eating quality
