Abstract：This article mainly researched the the gross weight loss, the meat producing percentage, pork water-holding capacity during the pig pre-slaughter rest for 24 hours in the north area of Liaoning province.Results indicated: The live pig pre-slaughter rest in the 24h process, the metabolic rate presented two relative stabilization periods, respectively was 8-16h and 20-24h. The live pig pre-slaughter rest for 8-16 hours made the gross weight loss be at the relative stabilization period, the 16-20 hours gross weight loss assumed the remarkable rise condition, after 20 hours, loss started to tend to be stable; The meat producing percentage presented the declining trends with the pre-slaughter rest time’s extension, but difference not remarkable (P>0.05); Compared pre-slaughter rest for 24 hours to pre-slaughter rest for 12hours, the drip loss was lower 1.67% ,and the difference was remarkable (P<0.05), compared pre-slaughter rest for 24 hours to pre-slaughter rest for 0 hours ,drip loss was lower 4.29%,and the difference was remarkable (P<0.01). Pork water-holding capacity of pre-slaughter rest for 24 hours group was obviously higher than pre-slaughter rest for 0,6hours groups, and the difference was obviously (P<0.01). With the extension of pre-slaughter rest time, the PSE meat proportion reduced gradually, and the difference was remarkable (P<0.05), the DFD meat proportion elevated gradually, and the difference was not remarkable (P>0.05)
朱志盈；闵成军；夏春厚；文美英；龚官兵；陈来福. 生猪宰前静养损耗与猪肉品质研究[J]. 肉类研究, 2008, 22(12): 20-23.
ZHU Zhiying;MIN Chengjun;XIA Chunhou;WEN Meiying;GONG Guanbing;CHEN Laifu. On the Weight Loss in Pre-slaughter Rest and the Perk Quality. Meat Research, 2008, 22(12): 20-23.
2008, Vol. 22 
