The Key Factors On The Drip Loss Of Chilled Meat

This paper focuses on the external environmental factors on the slaughter pigs, the water holding capacity of the chilled meat was the main content. Using DSC analysis, nondestructive testing method analysis the drip loss of stressed slaughtered pigs. Ultimately determine the the water holding capacity for the chilled meat. Details are as follows:1 Study the relationship between the drip loss and storage loss of the chilled meat, we can see that the correlation coefficient was 0.998, so drip loss is equivalent to storage losses, which can save a lot of human resources for the meat science and technology researchers.2 Convalesce conducive to water retention for chilled meat; Senting slaughter is also conducive to improving the water holding capacity; pig slaughter Ma electrical voltage level has little effect on the water holding capacity of the chilled meat.3 The external environment on the slaughtered pigs were different, placed density> white striped storage humidity> white striped storage temperature.4 Stress is one of the main cause for the drip loss. To solve this problem, we must improve the welfare of slaughter pigs, to reduce the incidence of stress.5 0.4% cassava starch and chitosan 1:1 mixture, which was better for the chilled meat.Through the project research, juice leakage rate from 1.8% of the baseline dropped to 1.17% (target was 1.2%), the completion of the goal. Slaughter plants in the share of the project to promote the implementation of the whole year is expected to achieve innovation and 1.73 million yuan, in the year after the group to promote innovation in 6.83 million yuan can be realized.The future course of a project shortcomings of the hardware, such as hemp motor improvement, standardization and further improved in strict accordance with standard operating. Ensure that the project continuous improvement, and constantly optimized.