A Review of Recent Progress in Understanding the Effects of Pre-Slaughter Handling, Slaughter and Processing on Water-Holding Capacity of Chilled Pork
LI Xiaomin, LI Qi, SUN Yuli, TAN Xinyue, WANG Qing, ZHANG Zhongxin, ZHANG Xiaolin
1.Beijing Key Laboratory of Nutrition and Health and Food Safety, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China; 2.Beijing Engineering Research Center of Livestock Products Quality and Safety Source Control, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China
Abstract：As an important factor affecting the product quality, the water-holding capacity of chilled pork is of great economic significance to the enterprises. There are many factors known to affect the water-holding capacity of chilled pork. This paper summarizes the factors in pig feed nutrition, pre-slaughter management, slaughter and post-slaughter chilling reported to affect the water-holding capacity of pork in order to provide a theoretical basis for improving the water-holding capacity of chilled pork, optimizing the pork production process, controlling the critical points and manufacturing quality pork products.
李晓敏，黎 琪，孙玉丽，檀馨悦，王 晴，张忠鑫，张晓琳. 宰前、屠宰及加工过程对冷鲜猪肉保水性影响研究进展[J]. 肉类研究, 2021, 35(4): 64-70.
LI Xiaomin, LI Qi, SUN Yuli, TAN Xinyue, WANG Qing, ZHANG Zhongxin, ZHANG Xiaolin. A Review of Recent Progress in Understanding the Effects of Pre-Slaughter Handling, Slaughter and Processing on Water-Holding Capacity of Chilled Pork. Meat Research, 2021, 35(4): 64-70.
2021, Vol. 35 
