Advances in the Study of Improving Livestock; and Poultry Meat Quality during Pre- and Post-slaughtering
Yang Yong;Ma Chang-wei
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083 China; Department of Food Science,Sichuan Agricultural University,Yaan 625014 China
Abstract：Meat quality is a general evaluation based on different kinds of meat quality traits.To improve livestock and poultry meat quality is a holistic and difficult task,and it must be taken extensive factors into consideration.It is a practical and important way to improve meat quality by different means at the stage of pre-slaughter and post-slaughter.A short-term special feeding followed by proper moving,good handling and careful transporting can greatly lower animal’s stress and improve meat quality before slaughter;Many techniques,such as electrical stimulation,quality improver infusion,appropriate cooling procedure,proper aging conditions,and special treatment for tenderization,can also improve meat quality effectively after slaughter.
杨勇；马长伟. 宰前及宰后处理改良畜禽肉品质的研究进展[J]. 肉类研究, 2008, 22(2): 83-88.
Yang Yong;Ma Chang-wei. Advances in the Study of Improving Livestock; and Poultry Meat Quality during Pre- and Post-slaughtering. Meat Research, 2008, 22(2): 83-88.
2008, Vol. 22 
