CN110959577A - Slaughtering pretreatment method for improving duck meat quality - Google Patents
Slaughtering pretreatment method for improving duck meat quality Download PDFInfo
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- CN110959577A CN110959577A CN201911355528.XA CN201911355528A CN110959577A CN 110959577 A CN110959577 A CN 110959577A CN 201911355528 A CN201911355528 A CN 201911355528A CN 110959577 A CN110959577 A CN 110959577A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; CARE OF BIRDS, FISHES, INSECTS; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New breeds of animals
- A01K67/02—Breeding vertebrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
- A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/105—Aliphatic or alicyclic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/116—Heterocyclic compounds
- A23K20/121—Heterocyclic compounds containing oxygen or sulfur as hetero atom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention belongs to the technical field of meat product processing, and particularly relates to a pre-slaughtering treatment method for improving the quality of duck meat. The method is realized by the following steps: feeding liquid feed, supplying gastric juice, and performing gas stunning. The pretreatment method provided by the invention can reduce the stress reaction of the meat duck in the driving process; when the duck is in a clear state, strong wing flapping behaviors are avoided, and the welfare of animals is increased; the duck meat slaughtering and acidifying process can completely exsanguinate, can reduce the acidifying speed and degree of duck meat, enables the slaughtered duck meat to be good in quality, prevents juice from exuding, and improves duck gizzard quality.
Description
Technical Field
The invention belongs to the technical field of meat product processing, and particularly relates to a pre-slaughtering treatment method for improving the quality of duck meat.
Background
The duck meat is an advanced product, is rich in nutrients such as B vitamins, vitamin E, unsaturated fatty acid and the like, is easy to absorb by a human body, is sweet and cold in nature, and has the effects of nourishing and nourishing the stomach. China is the most duck breeding country in the world, the breeding amount of meat ducks accounts for about 70% of the world, the demand of meat duck processed products is continuously increased along with the vigorous development of meat duck industry, and consumers also put forward higher requirements on meat quality. The duck meat quality is influenced by various factors including variety, nutrition, feed, pre-slaughter and slaughter processing.
Before-slaughtering treatment and slaughtering conditions are main environmental factors inducing meat quality deterioration, a series of pre-slaughtering stresses are easily caused in a strange environment by transporting or driving, mixing and the like of the ducks in the slaughtering process, and the stresses can cause normal physiological functions and metabolism of the ducks to change, so that the quality of the slaughtered ducks is reduced, and the meat acidification speed is accelerated. Currently, in order to reduce stress, a gas stunning method such as carbon dioxide, argon, or the like, or an electric stunning method is used before slaughter. When carbon dioxide gas is used for stunning, a large amount of carbon dioxide is introduced in a short time, and due to strong irritation, animals have moderate and severe breathing, difficulty and pain before losing consciousness, and the welfare of the animals is seriously influenced. The electric shock treatment can obviously affect the pressurization water loss rate, the cooking loss rate and the like of the duck breast meat. Bloodletting after slaughtering also has great influence on meat quality if the bloodletting is not thorough.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a slaughtering method for improving the quality of duck meat.
The technical scheme adopted by the invention for realizing the purpose is as follows:
the invention provides a pre-slaughtering treatment method for improving duck meat quality, which comprises the following steps:
(1) the meat ducks are driven into a shed to be slaughtered, and fed with the liquid diet feed 8-10 hours before slaughtering, and no additional water supply is needed during the feeding;
(2) and (3) stopping feeding for 6 hours before slaughtering, only supplying gastric juice, filling mixed gas I for 70-80s in the shed after water and food are cut off, and then filling mixed gas II to maintain the concentration until slaughtering.
Further, the liquid diet feed is prepared from the following raw materials: 20-30 parts of rice flour, 8-10 parts of carrot leaf powder, 60.03-0.05 part of vitamin B, 3-5 parts of brewer's grains, 2-3 parts of rice vinegar, 0.02-0.03 part of menthol and a proper amount of water.
The liquid diet feed provided by the invention is prepared by the following method:
(1) adding 20 parts of water and rice vinegar into the brewer's grain, uniformly stirring, heating to 120-140 ℃, preserving heat, stirring for 40min, and cooling to room temperature to obtain the rice vinegar brewer's grain for later use;
(2) mixing carrot leaf powder and menthol, adding 20 parts of water, stirring, and standing for 20-30min to obtain a mixture for later use;
(3) mixing rice vinegar and brewer's grains with the mixture, adding vitamin B6 and rice flour, and stirring to obtain the liquid diet feed.
Further, the gastric juice is prepared from the following raw materials: 80-100 parts of 3% sodium chloride solution, 30-35 parts of hawthorn water and 3-5 parts of propylene glycol alginate.
Further, the components of the mixed gas I are 40% of carbon dioxide, 30% of oxygen and 30% of nitrogen.
Further, the mixed gas II comprises 40% of carbon dioxide, 5% of oxygen and 55% of nitrogen.
The preparation method of the hawthorn juice used by the invention comprises the following steps: weighing 10 parts of hawthorn, mashing the hawthorn, adding a mixed solvent of water and glycerol (the volume ratio of the water to the glycerol is 1: 0.2) which accounts for 3 times of the hawthorn, heating to 80-90 ℃, preserving heat for 2 hours, cooling to room temperature, extruding and filtering to obtain the hawthorn beverage.
The invention has the beneficial effects that:
(1) the pretreatment method provided by the invention can reduce the stress reaction of the meat duck in the driving process; when the duck is in a clear state, strong wing flapping behaviors are avoided, and the welfare of animals is increased;
(2) the duck meat slaughtering and acidifying process can completely exsanguinate, can reduce the acidifying speed and degree of duck meat, enables the slaughtered duck meat to be good in quality, prevents juice from exuding, and improves duck gizzard quality.
Detailed Description
The technical solution of the present invention is further explained and illustrated by the following specific examples.
Example 1
(1) The meat ducks are driven into a shed to be slaughtered, and fed with the liquid diet feed 8 hours before slaughtering, and no additional water supply is needed during the feeding;
the liquid diet feed is prepared from the following raw materials: 20 parts of rice flour, 8 parts of carrot leaf powder, 60.05 parts of vitamin B, 3 parts of brewer's grains, 3 parts of rice vinegar, 0.02 part of menthol and a proper amount of water.
The preparation method comprises the following steps: adding 20 parts of water and rice vinegar into the brewer's grain, uniformly stirring, heating to 120-140 ℃, preserving heat, stirring for 40min, and cooling to room temperature to obtain the rice vinegar brewer's grain for later use; mixing carrot leaf powder and menthol, adding 20 parts of water, stirring uniformly, and standing for 30min to obtain a mixture for later use; mixing rice vinegar brewer's grains and the mixture uniformly, then adding vitamin B6 and rice flour, and stirring to form a liquid diet feed;
(2) cutting off food 6h before slaughtering, supplying only gastric juice, 3h before slaughtering, filling mixed gas I (40% carbon dioxide, 30% oxygen, 30% nitrogen) for 70s in the shed after water and food are cut off, then filling mixed gas II (40% carbon dioxide, 5% oxygen, 55% nitrogen), and maintaining the concentration until slaughtering;
the gastric lavage fluid is prepared from the following raw materials: 100 parts of 3% sodium chloride solution, 35 parts of hawthorn water and 5 parts of propylene glycol alginate.
Example 2
(1) The meat ducks are driven into a shed to be slaughtered, and fed with the liquid diet feed 9 hours before slaughtering, and no additional water supply is needed during the feeding;
the liquid diet feed is prepared from the following raw materials: 25 parts of rice flour, 10 parts of carrot leaf powder, 60.05 parts of vitamin B, 5 parts of brewer's grains, 3 parts of rice vinegar, 0.02 part of menthol and a proper amount of water.
The preparation method is the same as that of example 1;
(2) cutting off food 6h before slaughtering, supplying only gastric juice, 3h before slaughtering, filling mixed gas I (40% carbon dioxide, 30% oxygen and 30% nitrogen) for 80s in the shed after water and food are cut off, then filling mixed gas II (40% carbon dioxide, 5% oxygen and 55% nitrogen), and maintaining the concentration until slaughtering;
the gastric lavage fluid is prepared from the following raw materials: 80 parts of 3% sodium chloride solution, 30 parts of hawthorn water and 5 parts of propylene glycol alginate.
Example 3
(1) The meat ducks are driven to a shed to be slaughtered, and are fed with specific liquid feed 10 hours before slaughtering, and additional water supply is not needed in the process;
the liquid diet feed is prepared from the following raw materials: 30 parts of rice flour, 9 parts of carrot leaf powder, 60.05 parts of vitamin B, 5 parts of brewer's grains, 3 parts of rice vinegar, 0.03 part of menthol and a proper amount of water.
The preparation method is the same as that of example 1;
(2) cutting off food 6h before slaughtering, supplying only gastric juice, 3h before slaughtering, filling mixed gas I (40% carbon dioxide, 30% oxygen and 30% nitrogen) for 80s in the shed after water and food are cut off, then filling mixed gas II (40% carbon dioxide, 5% oxygen and 55% nitrogen), and maintaining the concentration until slaughtering;
the gastric lavage fluid is prepared from the following raw materials: 90 parts of 3% sodium chloride solution, 32 parts of hawthorn water and 4 parts of propylene glycol alginate.
Comparative example 1
(1) The meat ducks are driven to a shed to be slaughtered, and are fed with specific liquid diet feed 8 hours before slaughtering, and additional water supply is not needed in the process;
the liquid diet feed is prepared from the following raw materials: 20 parts of rice flour, 8 parts of carrot leaf powder, 60.05 parts of vitamin B and a proper amount of water.
(2) Before slaughtering for 6h, stopping feeding, only supplying gastric juice (same as example 1), 3h before slaughtering, after water and food are stopped, filling mixed gas I (40% carbon dioxide, 30% oxygen and 30% nitrogen) for 70s, then filling mixed gas II (40% carbon dioxide, 5% oxygen and 55% nitrogen), and maintaining the concentration until slaughtering.
Comparative example 2
(1) The meat ducks are driven to a shed to be slaughtered, and are fed with specific liquid diet feed 8 hours before slaughtering, and additional water supply is not needed in the process;
the liquid diet feed is prepared from the following raw materials: 20 parts of rice flour, 8 parts of carrot leaf powder, 60.05 parts of vitamin B, 3 parts of brewer's grains, 3 parts of rice vinegar, 0.02 part of menthol and a proper amount of water.
The preparation method comprises the following steps: adding 20 parts of water and rice vinegar into the brewer's grain, uniformly stirring, heating to 120-140 ℃, preserving heat, stirring for 40min, and cooling to room temperature to obtain the rice vinegar brewer's grain for later use; mixing carrot leaf powder and menthol, adding 20 parts of water, stirring uniformly, and standing for 30min to obtain a mixture for later use; mixing rice vinegar brewer's grains and the mixture uniformly, then adding vitamin B6 and rice flour, and stirring to form a liquid diet feed;
(2) before slaughtering for 6h, only supplying water, before slaughtering for 3h, filling mixed gas I (40% of carbon dioxide, 30% of oxygen and 30% of nitrogen) for 70s into the house, then filling mixed gas II (40% of carbon dioxide, 5% of oxygen and 55% of nitrogen), and maintaining the concentration until slaughtering;
the gastric lavage fluid is prepared from the following raw materials: 100 parts of 3% sodium chloride solution, 35 parts of hawthorn water and 5 parts of propylene glycol alginate.
Comparative example 3
(1) The meat ducks are driven to a shed to be slaughtered, and are fed with specific liquid diet feed 8 hours before slaughtering, and additional water supply is not needed in the process;
the liquid diet feed and the preparation method are the same as the example 1;
(2) before slaughtering for 6h, stopping feeding, only feeding gastric juice (same as example 1), and 3h before slaughtering, after water and food are stopped, filling mixed gas (40% carbon dioxide, 5% oxygen, 55% nitrogen) into the house, and maintaining the concentration until slaughtering.
Comparative example 4
(1) The meat ducks are driven into a shed to be slaughtered, and fed with the liquid diet feed 8 hours before slaughtering, and no additional water supply is needed during the feeding;
the composition of the liquid diet feed is the same as that of example 1
The preparation method comprises the following steps: all the raw materials are uniformly mixed, then 40 parts of water is added, and the mixture is stirred to form the liquid feed;
(2) before slaughtering for 6h, stopping feeding, only supplying gastric juice (same as example 1), 3h before slaughtering, after water and food are stopped, filling mixed gas I (40% carbon dioxide, 30% oxygen and 30% nitrogen) for 70s, then filling mixed gas II (40% carbon dioxide, 5% oxygen and 55% nitrogen), and maintaining the concentration until slaughtering.
The loss feed prepared in the comparative example has the advantages that the meat duck has the food refusal phenomenon, and the intake is obviously reduced.
Effect example 1
The meat duck pre-slaughtering treatment method provided by the examples 1-3 and the comparative examples 1-3 is utilized to carry out the pre-slaughtering treatment of the meat duck, and the slaughtering process is the same: hanging, bleeding, scalding hair, napping, waxing, tongue pulling, feather pulling, eviscerating, claw cutting and the like, wherein the meat duck is cherry valley duck, and the pH values of leg meat and breast meat are detected: the test is carried out by using a pen test pH acidity meter, 5 different positions are taken for detection, and the specific results are shown in table 1 by taking the average value.
TABLE 1
Effect example 2
And (3) detecting the pressurizing water loss rate of the obtained leg meat and breast meat by adopting a pressurizing filter paper method: weighing a fresh meat sample, namely M1, wrapping meat with double-layer gauze, filling 18 layers of filter paper on each of the upper and lower layers of the filter paper, respectively putting a hard plastic backing plate on the outer layer of the filter paper, then putting the hard plastic backing plate on a steel ring type expansion compressor platform, pressurizing 35kg, keeping the pressure for 5min, weighing the mass M2 of the pressed meat sample, and then according to the following steps: pressurized water loss rate = (M1-M2)/M1 × 100%;
the experiments were performed in parallel for 5 times, and the results are averaged and shown in table 2.
TABLE 2
Effect example 3
Detecting the cooking loss rate of the obtained leg meat and breast meat, weighing a fresh meat sample, marking as M1, bagging, fastening the bag opening, putting the bag into a water bath kettle with the constant temperature of 80 ℃, heating for 10min, taking out, absorbing surface moisture with absorbent paper, weighing, marking as M2, and then according to the following steps: cooking loss rate = (M1-M2)/M1 × 100%;
the experiments were performed in parallel for 5 times, and the results are averaged and shown in table 3.
TABLE 3
Effect example 4
The shearing force of the obtained leg meat and breast meat is detected, and the detection method comprises the following steps: taking leg meat and breast meat, cutting meat pieces 2cm × 1cm × 1cm along the direction of muscle fiber, removing all fat and connective tissue, packaging, heating in water bath at 80 deg.C for 30min, and detecting the shear force value with tenderness meter, with the specific results shown in Table 4.
TABLE 4
Effect example 5
After pretreatment of examples 1-3 and comparative examples 1-3, the method provided by the invention has the advantages that the respiratory response of the ducks is obviously weakened compared with comparative examples 1 and 3, and strong flapping wing behaviors do not exist, while in comparative examples 1 and 3, the ducks have strong respiratory response and strong flapping wing behaviors simultaneously, so that the animal welfare is remarkably reduced.
Claims (6)
1. A pre-slaughtering treatment method for improving the quality of duck meat is characterized by comprising the following steps:
(1) the meat ducks are driven into a shed to be slaughtered, and fed with the liquid diet feed 8-10 hours before slaughtering, and no additional water supply is needed during the feeding;
(2) and (3) stopping feeding for 6 hours before slaughtering, only supplying gastric juice, filling mixed gas I for 70-80s in the shed after water and food are cut off, and then filling mixed gas II to maintain the concentration until slaughtering.
2. The pre-slaughter treatment method according to claim 1, wherein the liquid feed is prepared from the following raw materials: 20-30 parts of rice flour, 8-10 parts of carrot leaf powder, 60.03-0.05 part of vitamin B, 3-5 parts of brewer's grains, 2-3 parts of rice vinegar, 0.02-0.03 part of menthol and a proper amount of water.
3. The pre-slaughter treatment method according to claim 1 or 2, wherein the liquid feed is prepared by:
(1) adding 20 parts of water and rice vinegar into the brewer's grain, uniformly stirring, heating to 120-140 ℃, preserving heat, stirring for 40min, and cooling to room temperature to obtain the rice vinegar brewer's grain for later use;
(2) mixing carrot leaf powder and menthol, adding 20 parts of water, stirring, and standing for 20-30min to obtain a mixture for later use;
(3) mixing rice vinegar and brewer's grains with the mixture, adding vitamin B6 and rice flour, and stirring to obtain the liquid diet feed.
4. The pre-slaughter processing method according to claim 1, wherein the gastric juice is prepared from the following raw materials: 80-100 parts of 3% sodium chloride solution, 30-35 parts of hawthorn water and 3-5 parts of propylene glycol alginate.
5. The pre-slaughter processing method according to claim 1, wherein the mixed gas I comprises 40% of carbon dioxide, 30% of oxygen and 30% of nitrogen.
6. The pre-slaughter processing method according to claim 1 or 5, wherein the mixed gas II comprises 40% of carbon dioxide, 5% of oxygen and 55% of nitrogen.
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2019
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| JP2004528026A (en) * | 2001-02-26 | 2004-09-16 | ザ・ユニバーシティ・オブ・シドニー | How to improve animal growth performance |
| EP2591679A1 (en) * | 2011-11-14 | 2013-05-15 | Topkip B.V. | Method and installation for handling poultry |
| CN106614361A (en) * | 2016-12-29 | 2017-05-10 | 安徽省田丰牧业科技有限公司 | Treatment method to reduce stress before slaughtering sheep |
| CN107593590A (en) * | 2017-09-25 | 2018-01-19 | 安徽省万果园农业科技发展有限公司 | A kind of cultural method for improving cherry valley duck Slaughter |
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Application publication date: 20200407 |