首页> 外文期刊>Fleischwirtschaft >Loading gantry vs. traditional chute: effect on fresh pork loin quality attributes when properly loaded. [German]Original Title Mobiler Treibgang gegenuber traditioneller Rampe: Auswirkungen auf die Qualitatsmerkmale frischer Schweinekoteletts bei fachgerechter Verladung.
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Loading gantry vs. traditional chute: effect on fresh pork loin quality attributes when properly loaded. [German]Original Title Mobiler Treibgang gegenuber traditioneller Rampe: Auswirkungen auf die Qualitatsmerkmale frischer Schweinekoteletts bei fachgerechter Verladung.

机译:装载龙门vs.传统溜槽:正确装入后会对新鲜猪里脊肉的品质产生影响。 [德语]原始标题移动舷梯与传统坡道相对:正确装载后,会对新鲜猪排的质量特征产生影响。

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A major factor affecting fresh pork quality is the implementation of management technologies that improve swine movement at the time of loading. Two experiments were conducted to evaluate the effects of the loading system at the farm (traditional chute T vs. prototype loading gantry P) on the quality attributes of fresh pork loins. Two marketing groups were utilised. Experiment 1 used 100 pig loins per treatment, when pigs came from the first pull (HP; defined as pigs harvested from the first marketing group of a barn), while Experiment 2 used 120 pig loins per treatment from pigs marketed from the close out (CO; defined as pigs harvested from the last marketing group from a barn). Loins from FP pigs loaded with the P loading gantry had higher (P<0.05) pH upon initiation of chilling and 24 h pH and tended (P=0.08) to have higher Japanese colour score (JCS) values. These observations were consistent with lower L* values in loins from pigs loaded with P loading gantry (P=0.03). Loins from CO pigs loaded with the P loading gantry had higher (P=0.01) pH upon initiation of chilling and JCS rib values. Loins from pigs loaded on the P loading gantry tended to have lower (P=0.06) L* values. In conclusion, this investigation demonstrates that loading systems that reduce the incidence of poor pork quality attributes can be designed.
机译:影响鲜猪肉质量的主要因素是实施管理技术,该技术可在装载时改善猪的运动。进行了两个实验,以评估农场的装载系统(传统溜槽T与原型装载龙门架P)对新鲜猪里脊肉质量属性的影响。利用了两个营销组。实验1在每次处理中使用了100头猪里脊肉,当猪来自第一次拉动时(HP;定义为从第一个销售组的谷仓中收获的猪),而实验2在每种处理中使用了120头猪里脊肉(从封闭市场出售的猪)(一氧化碳;定义为从最后一个销售小组从谷仓收获的猪)。装有P装载龙门架的FP猪的腰肉在开始冷却和24 h pH时具有较高的(P <0.05)pH,并且倾向于(P = 0.08)具有较高的日本色度(JCS)值。这些观察结果与装载P载架的猪的腰部L *值较低(P = 0.03)一致。在开始冷却和JCS肋骨值时,装有P载架的CO猪的腰肉具有较高的pH(P = 0.01)。装载在P装载龙门架上的猪的腰部倾向于具有较低的(P = 0.06)L *值。总之,这项调查表明可以设计出减少猪肉品质不佳现象发生的装载系统。

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