宰前因素对黑切牛肉发生率及牛肉品质的影响

为规范宰前管理，减少屠宰后DFD（黑切）牛肉的发生率，通过测量牛胴体背最长肌的pH值和温度，探讨了经过不同宰前处理的杂交牛DFD肉的发生率，建立了宰前因素与牛肉品质的量化关系。结果表明，待宰24h时DFD肉发生率最低，宰前不混群的待宰方式和安静、温湿度适宜的待宰环境能有效降低DFD肉的发生率；夏季DFD肉的发生率要高于冬季；也可以由牛肉的品质推测此肉牛宰前的状况以及可能影响此牛肉品质的宰前因素。

Effects of pre-slaughter conditions on the incidences of DFD beef and the beef quality

To decrease the incidence of Dark Firm Dry (DFD) beef through the normative pre-slaughter managements, the incidences of DFD beef with different pre-slaughter managements were assessed by measuring pH and temperature values in the Longissimus dorsi muscle. The quantitative interactions between pre-slaughter conditions and beef qualities were built. The results showed that the incidence of DFD beef was the lowest when lairage time was 24 h. Unmixed group of cattle before slaughter, quiet environment, appropriate temperature and humidity lairage conditions could decrease the incidence of DFD beef availably. The incidence of DFD beef was higher in summer than in winter. Pre-slaughter managements and the conditions which affect beef quality can be speculated by the beef quality.