摘要
本文对致晕方法和氟烷敏感基因对猪肉品质和血肿发生率的影响进行了比较总结,旨在对屠宰行业在控制肉品质,减少PSE发生方面提供参考。
Influence of stunning methods and the halothane genotype on meat quality and incidence of haemorrhages in pigs were studied, to guide the slaughtering industry how to control meat quality and reduce PSE（pale, soft, exudative） meat.
出处
《肉类研究》
2009年第2期40-44,共5页
Meat Research
关键词
致晕方法
基因型
猪肉质量
PSE肉
血肿
stunning methods
halothane genotype
meat quality
PSE meat
haemorrhages
