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頁籤選單縮合
題名 | 豬隻屠前以電擊棒電擊驅趕對屠肉品質之影響=Effects of Preslaughter Electrical Stimulation with Electric Goads on Carcass Quality of Pigs |
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作 者 | 陳文賢; 陳義雄; | 書刊名 | 畜產研究 |
卷期 | 30:2 1997.06[民86.06] |
頁次 | 頁189-196 |
分類號 | 473.6 |
關鍵詞 | 電擊棒; 蒸煮失重率; 保水性; 肝醣; 乳酸鹽; Electric goads; Cooking loss; Water holding capacity; Glycogen; Lactate; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗在於瞭解豬隻屠前以電擊棒刺激對屠肉品質之影響,試驗採用三品種雜種 肉豬八十頭,逢機區分成四組, 以不同電壓的電擊棒 (0, 50, 100, 200 伏特 ) 施行電擊 驅趕, 結果顯示電擊棒刺激會顯著提高屠肉亮度 (L-value) 、 蒸煮失重率、 電導度值 (P<0.05)、降低肉色計分及保水性 (P>0.05)。 電擊刺激亦會延緩屠體溫度降低的速度,各 處理間之肌肉肝醣及乳酸鹽濃度差異不顯著。總之,豬隻經電擊棒驅趕刺激後會損害屠肉品 質。 |
英文摘要 | The experiment was conducted to investigate the effects of applying electric goads on carcass quality of pigs. A total of eighty LYD hybrid pigs were randomly divided into four treatments and stimulated with different voltages (0, 50, 100 and 200 v) from electric goads. Results showed that stimulated with electric goads increased carcass L value, cooking loss, electrical conductivity (P<0.05), decreased meat color score and water holding capacity (P>0.05). Stimulate with electric goads would slow down the decrease of carcass temperature in chilling house. There were no difference in muscle glycogen and lactate levels within each treatments. In conclusion. Pigs stimulated with electric goads would damage their carcass quality. |
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