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电击晕和电刺激对猪肉品质的影响 被引量:9

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摘要 过去人们对影响猪肉品质的研究主要集中于结缔组织,后来发现造成猪肉肉质粗糙的主要原因在于过早将胴体冷却进而诱发肌肉收缩,即冷收缩。宰前对猪进行电击晕再屠宰,可以有效防止猪在挣扎过程中带来的肌肉收缩与抽搐等,宰后对肉电刺激能改善肉品质。本文将主要论述电击晕和电刺激对猪肉嫩度的影响。
出处 《科技信息》 2009年第35期9-9,32,共2页 Science & Technology Information
基金 南京农业大学校级SRT项目(0808A09)
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