頁籤選單縮合
題 名 | 臺灣地區豬隻電宰之研究(5):不同預冷溫度、包裝方式及貯藏時間對敲擊昏迷與電昏屠宰豬隻屠肉之影響 |
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作 者 | 林高塚; 曾再富; 楊正護; | 書刊名 | 嘉義農專學報 |
卷 期 | 26 1991.06[民80.06] |
頁 次 | 頁149-169 |
分類號 | 473.6 |
關鍵詞 | 包裝方式; 預冷溫度; 電昏屠宰; 豬隻; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究旨在探討不同預冷溫度(僵直前溫體、0℃及一28℃急速預冷)、包 裝方式(真空包裝、保鮮膜包裝及800��+20CO�砲R氣包裝)及貯藏時間(0、2、4、6 天)對敲擊昏迷與電昏屠宰豬隻屠肉之影響。結果顯示:I.在冷藏貯存6天內,三 種包裝方式之滲水量比較,以真空包裝組最嚴重,保鮮膜包裝組最理想。電昏屠 宰之屠肉滲水量則多於敲擊昏迷屠宰者。2.所有不同包裝之背肌與後腿肌pH值 皆在5.60~6.10之間。3.真空包裝之敲擊昏迷與電昏屠宰僵直前溫體屠肉紅色 度(a值)皆大於同樣包裝之0℃預冷及一28℃急速預冷處理者;而保鮮膜包裝與充 氣包裝之僵直前溫體屠肉紅色度略小於真空包裝者,但皆相當穩定。4.後腿肌 之剪斷強度值皆顯著大於背肌,而電昏屠宰之三種包裝肉品剪斷強度值皆小於敲 擊昏迷者,且有隨貯藏日數增加而顯著下降之趨勢(P<0.05)。5.於0℃��1℃冷藏 櫃不曝光條件下貯藏6天,三種不同包裝肉品之VBN值於貯存0一4天間尚稱穩 定,惟至第6天有顯著升高之趨勢。 |
英文摘要 | The purpose of this study was to investigate the effects of different chillingtemperature (pre-rigor hot-boned, 0℃ chilling and -28℃ rapid chilling), packagetypes (vacuum package, PVC film package and 80o�� +20CO�� gas filling package)and storage time (0, 2, 4, 6 days) on keeping qualities of mechanically anaesthesiaand electrical stunning slaughtered pigs' pork. The results were as follows:1. Comparisons of the purge of the vacuum, PVC film and gas filling packagedpork chops from mechanically anaesthesia and electrical stunning slaughteredpigs, the vacuum package group had the highest amount of purge and the PVCfilm package had the lowest during the 6 days storage time. The amount of purge of packaged pork chops from electrical stunning slaughtered pigs was higher than from mechanically anaesthesia slaughtered pigs.2. The pH value of loin and ham chops which were from mechanically anaesthesia and electrical stunning slaughtered pigs and packaged with three different methods was 5.60-6.10.3. Among these treatments, the "a" value of vacuum packaged pork chops from pre-rigor hot-boned pork of mechanically anaesthesia and electrical stunning slaughtered pigs was higher than pork chops from 0℃ chilled and -28℃ rapid chilled carcasses. And the "a" value of pre-rigor hot-boned pork packaged with PVC film and gas filling was less than packaged with vacuum packaged, but it was very stable during the storage time. 4. Among these treatments, the shear value of the packaged ham chops was sig nificantly higher than the packaged loin chops. The shear value of these differ ent packaged pork chops which from electrical stunning slaughtered pigs were less than from mechanically anaesthesia slaughtered pigs, and significantly de cresed with the increase of storage time (P≧0.05). 5. The VBN value of these different packaged pork chops which were displayed in a O℃ ±1℃ dark cabinet were stable during 4 days storage time, but it |
本系統中英文摘要資訊取自各篇刊載內容。