不同屠宰方式对新疆多浪羊肉品质的影响

doi:10.7506/spkx1002-6630-201817012

食品科学 ›› 2018, Vol. 39 ›› Issue (17): 73-78.doi: 10.7506/spkx1002-6630-201817012

不同屠宰方式对新疆多浪羊肉品质的影响

闫祥林1，任晓镤2，刘瑞1，谢婷婷2，程玉平1，张万刚1，周光宏1,*

1.南京农业大学食品科技学院，江苏省肉类生产与加工质量安全控制协同创新中心，肉品加工与质量控制教育部重点实验室，江苏南京 210095；2.塔里木大学生命科学学院，南疆特色农产品深加工兵团重点实验室，新疆阿拉尔 843300

出版日期:2018-09-15 发布日期:2018-09-18
基金资助:
南京农业大学-塔里木大学青年教师开放科研基金项目（KYLH201501；KYLH201501-2；NNTDLH1502；TDNNLH201701）

Effects of Different Slaughter Methods on Meat Quality of Duolang Sheep

YAN Xianglin1, REN Xiaopu2, LIU Rui1, XIE Tingting2, CHENG Yuping1, ZHANG Wangang1, ZHOU Guanghong1,*

1. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. Construction Corps Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, College of Life Sciences, Tarim University, Alar 843300, China

Online:2018-09-15 Published:2018-09-18

摘要/Abstract

摘要： 以新疆多浪羊为研究对象，对比分析传统屠宰（对照）和3 个不同电压（90、127 V和220 V）击晕屠宰（分别计作EST 90、EST 127、EST 220）对多浪羊肉品质的影响。结果表明：EST 90处理组成熟过程中pH值下降速率最快，血液中的皮质醇浓度、肌酸激酶和乳酸脱氢酶活力最高，羊应激反应最剧烈，宰后1、7 d的蒸煮损失率最高（P＜0.05）；EST 127处理组的持水力最好；电击晕对多浪羊肉嫩度有一定影响，宰后7 d各处理组嫩度显著改善，而EST 127处理组表现最佳；EST 220处理组放血不充分，且胴体表皮有多处血斑形成；电击晕屠宰对多浪羊肉色泽无显著影响（P＞0.05）。综合分析实验结果，EST 127处理组持水力与嫩度较优，羊应激反应较小，肉品质相对较好，因此EST 127处理适合应用于多浪羊的屠宰加工。

关键词: 多浪羊, 羊肉品质, 电击晕屠宰, 传统方式屠宰

Abstract: The effects of Dhabiha (non-electrical stunning, NEST) and electrical stunning slaughter (EST) with different voltages (90, 127 and 220 V) on meat quality of Xinjiang Duolang sheep were investigated. The results showed that the EST 90 group had the fastest pH-declining rate. The blood concentrations of cortisol, creatine kinase and lactate dehydrogenase in the EST 90 group were highest (P < 0.05), which showed the strongest stress response to pre-slaughter handling. At 1 and 7 days after slaughter, cooking loss was significantly higher in the EST 90 group than in the other groups (P < 0.05). The EST 127 group showed the best water holding capacity (WHC). Electrical stunning had some impact on meat tenderness. After postmortem aging for 7 days, meat tenderness was improved in all groups, and the EST 127 group presented the best meat tenderness. The sheep in the EST 220 group had insufficient bloodletting leading to the appearance of many blood spots in the skin of the carcass. The different slaughter methods had no significant effects on meat color (P > 0.05). In conclusion, the EST 127 group showed the best WHC and tenderness and lowest pre-slaughter stress as well as best meat quality. Therefore, electrical stunning at 127 V was suitable for the pre-slaughter treatment of Duolang sheep.

Key words: Duolang sheep, sheep meat quality, electrical stunning slaughter, traditional slaughter procedure

中图分类号:

TS251.1

闫祥林，任晓镤，刘瑞，谢婷婷，程玉平，张万刚，周光宏. 不同屠宰方式对新疆多浪羊肉品质的影响[J]. 食品科学, 2018, 39(17): 73-78.

YAN Xianglin, REN Xiaopu, LIU Rui, XIE Tingting, CHENG Yuping, ZHANG Wangang, ZHOU Guanghong. Effects of Different Slaughter Methods on Meat Quality of Duolang Sheep[J]. FOOD SCIENCE, 2018, 39(17): 73-78.

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不同屠宰方式对新疆多浪羊肉品质的影响

Effects of Different Slaughter Methods on Meat Quality of Duolang Sheep

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