Effect Of Slaughter On The Water Holding Capacity Of Chilled Pork

Pigs to be slaughtered were used as experimental animals to study the effects of different pre-slaughter Stunning-inducing modes,different intervals between Stunning-inducing and bleeding,different post-slaughter chilling techniques on juice loss rate,cooking loss rate and thawing juice loss rate of chilled fresh meat after slaughter.Through analysis and comparison,how to slaughter them was studied.In order to improve the water retention of postmortem chilled meat,we should control various factors and find the best way.During the slaughtering process of live pigs,the rate of juice loss,cooking loss and thawing juice loss were 1.54%,24.18% and 2.06% respectively,which were lower than that of carbon dioxide corona(1.66%,24.89% and 2.20%)in the experimental group,which indicated that corona induced by electric shock was more conducive to improving cold meat after slaughter.Water holding capacity.Because the operation method of electroshock corona is simpler,it does not need complicated equipment and operation,and is also suitable for small slaughter workshops in farmers.The corona induced by electric shock can also reduce the production of PSE meat after slaughter and effectively improve the taste of cold and fresh meat after slaughter.When the time interval between Stunning and bleeding was 10 seconds,the juice loss rate,cooking loss rate and thawing juice loss rate of postmortem cold meat were 1.55%,25.34% and2.07% respectively,which were lower than the time interval between Stunning and bleeding was45 seconds(1.65%,26.78%,2.37%).This indicated that the time interval between Stunning and bleeding was 10 seconds for pork to retain water.It can be better.Moreover,the short time interval between Stunning and bleeding is not easy to produce blood stasis accumulation and improve meat quality.However,the time interval between hallucination and bleeding is too short and there are many uncertainties,which leads to unstable test data.In the experimental group,the juice loss rate,cooking loss rate and thawing juice loss rate were 2.17%,31.62% and 2.56%respectively,while those in the experimental group with two-stage rapid cooling process were1.37%,27.30% and 2.23%,respectively.The three indexes of the cooling process test group were 1.18%,24.84% and 2.06% respectively.The results show that the two-stage rapid cooling process can keep the fresh meat well,and the process is simple,easy to use and low cost.It is a recommended post-mortem cooling process.