Method for controlling generation of PSE pork in slaughtering process of live pigs

A technology for live pigs and pig carcasses, which is applied in slaughtering, meat processing, meat processing equipment, etc., can solve the problem of high probability of PSE meat production, and achieve the effect of improving meat quality, strong practicability and remarkable effect.

Inactive Publication Date: 2010-07-21
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of high probability of PSE meat production in the current pig slaughtering process, to provide a complete, high safety, low cost, significant effect, and strong practicability to control the production of PSE meat in the pig slaughtering process. Methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] First 320g food grade NaHCO 3 102g of food-grade NaCl was added to 9.578kg of distilled water and fully dissolved, and then the solution was injected into the carcass from the neck vein immediately after the slaughtering, bloodletting and cleaning process of pigs. The injection volume of each pig carcass was 100g, and a total of 100 pigs were injected The pigs are then subjected to slaughtering processes such as skinning and splitting in half, and they are put into the pre-cooling room for pre-cooling in time. After the pre-cooling is qualified, the pigs are divided according to the normal division process. The divided products are in the 0-4 ℃ cold chain Store, ship, transport, sell. After the above processing procedures, the phenomenon of PSE meat in the front and rear legs and 3# meat has been significantly controlled; according to statistics, 2 pieces of the longest back muscle, 3 pieces of hind leg meat, and 2 pieces of front leg meat were judged as PSE meat, that ...

Embodiment 2

[0017] First 3.5kg food grade NaHCO 3 1.0kg of food-grade NaCl was added to 95.50kg of distilled water and fully dissolved, and then immediately after the bloodletting and skinning procedures, the solution was evenly injected into the carcass muscles from the front and rear legs and the longissimus muscle of the back using a syringe. The injection amount of the carcass is 100g, of which, the front and rear legs are 18g / site, and the longest muscle of the back is 14g / site. A total of 1,000 pigs were injected, and then the slaughtering process was carried out, such as taking offal and splitting in half, and they were put into the pre-cooling room for pre-cooling in time. After the pre-cooling was qualified, they were processed into red strips. The products were in the cold chain process of 0-7 ℃ Store, ship, transport, sell. The control method that uses described PSE meat to produce is judged as PSE meat when the market segmentation, sale count the foreleg meat of 24 pigs, the ...

Embodiment 3

[0019] First, add 1.65kg of food-grade NaHCO3 and 0.48kg of food-grade NaCl into 47.87kg of distilled water and dissolve them fully, then inject the solution into the carcass from the neck vein immediately after the bloodletting and cleaning procedures, and the injection volume of each pig carcass is 100g , a total of 500 pigs were injected; then slaughtering processes such as taking offal, splitting in half, etc., and promptly entered the pre-cooling room for pre-cooling. storage, delivery, transportation, and sales. Using the control method for the production of PSE meat, when the market is divided and sold, 18 pig forelegs, 15 pig hind legs, and 28 pig back muscles are judged to be PSE meat, that is, the probability of producing PSE meat 2.03%; while randomly selecting 500 red strip products that were not used that day, a total of 66 pig forelegs, 74 pig hind legs, and 83 pig back muscles were judged during market segmentation and sales. It is PSE meat, that is, the produc...

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Abstract

The invention relates to a method for controlling the generation of PSE pork in the slaughtering process of live pigs. The invention is characterized in that after the slaughtering and bleeding procedure, a food-grade alkalescent solution is injected into the neck veins of the pig carcass, or uniformly injected into the musculus longissimus on the back of the pig and positions in forelegs and hind legs with high generation probability of PSE pork; and the food-grade alkalescent solution comprises the following ingredients in percentage by weight: 2.5-4.2% of food-grade NaHCO3, 0.75-1.55% of food-grade NaCl and 94.25-96.75% of food-grade distilled water. The invention can effectively control the generation probability of the PSE pork and reduce the generation probability of the PSE pork in the pig carcass by 4.5-6.2%. The invention has the characteristics of high safety, low cost, obvious effect, strong practicality and the like.

Description

technical field [0001] The invention relates to a method for controlling PSE production during pig slaughtering. Background technique [0002] In terms of breeds of commercial pigs, due to the promotion of more hybrid lean-meat pigs such as inner three yuan and outer three yuan, in terms of feeding methods, they are more pursuing high feed remuneration, and feeding full-price pigs with high protein and high energy Feed, etc. This feeding method is more beneficial to promote the growth of pigs, increase the lean meat rate and economic benefits; but in the breed with high lean meat rate and slaughter rate and the feeding method with a short feeding cycle, it has a strong reaction to stress. For these stress-sensitive pigs, the stress response of the pigs is caused by stimuli such as pre-mortem transportation, crowding, biting, cold and heat, and anesthesia. The appearance of PSE meat after slaughter is one of the manifestations of pig stress syndrome. Remarks: PSE pork (PSE ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C17/00
Inventor 王院华甘泉陈阳楼俞章礼
Owner NANJING YURUN FOOD
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