Technical Research Of Keeping Water-Holding Capacity Of Chilled Meat In The Link Of Slaughter

This paper focuses on following five aspects:the receiving of pre-slaughter pigs, slaughter and processing, pre-cooling of piece of pork, segmentation processing, transportation and marketing, studied the water holding capacity of chilled meat by using the method of 6δ.Pig breeds, sanatorium, voltage stuned, the process of sending for slaughter, temperature and relative humidity of pre-cooling storage, method and density of pre-cooling, pressing method and temperature of segmentation product, temperature and time of storage for segmentation product, palletising style and temperature of transportation were selected important indexes by CE, Plato, failure mode analysis (FMEA) tools,the total effect capacity reached to 82%. Sanatorium, voltage stuned, pig breeds, relative humidity of pre-cooling, method and density of pre-cooling, temperature of storage for segmentation product, temperature of transportation, temperature of segmentation product were determined as key indexes for the holding water capacity of chilled meat through failure mode analysis. By hypothesis testing and ratio analysis, sanatorium, voltage stuned, pig breeds, density of pre-cooling, temperature of storage for segmentation product, the process of sending for slaughter were determined as significant factors for the holding water capacity of chilled meat. Through the establishment of regression model for optimal mix of live pigs resting sent to slaughter to reduce stress, obtained in the test range of 0.012% minimum drip loss. By convalesce time, distance transport of live pigs to optimize, get the most benefits of each range of drip loss of 0.92% to 1.09%, drip loss rate before the implementation of control measures from 1.57% to 0.96%. The results have important application value on keeping and improving quality of chilled meat.