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stunning voltages
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  致昏电压
     The difference is not significant about the effects of different stunning voltages on rabbit LD muscle of color L* value(lightness), a* value, b* value and rabbit BF (biceps femoris) muscle of color L* value or a* value for 1 hour after slaughter.
     宰后1h,不同致昏电压对兔背最长肌的肉色亮度L*值、红度a*值、黄度b*值和后腿肉的L*值、a*值的影响差异不显著(p>0.05);
短句来源
     Effects of Stunning Voltages on Meat Quality of Rabbit
     致昏电压对兔肉品质的影响研究
短句来源
     The meat quality was studied after rabbit stunned in 100V(voltage) or 75, 65, 55V electrical stunning voltage and manual stunning(stick stunning as control group). The results showed: There is not significant difference between the effects of meat pH with different stunning voltages(p>0.05), but the rabbit pHLD1(the rabbit longissimus lumborum muscle pH for 1 hour after slaughter) is of significant difference between 75V and 100V electrically stunned groups.
     采用100、75、65、55V和人工致昏(对照组)的宰杀方式,研究其对兔肉品质的影响,结果表明:不同致昏电压对兔肉pH值的影响差异不显著(p>0.05),只有75V致昏组与100V致昏组间宰后1h的背最长肌pH值差异显著(p<0.05);
短句来源
  相似匹配句对
     Effects of Stunning Voltages on Meat Quality of Rabbit
     致昏电压对兔肉品质的影响研究
短句来源
     Thyroid Stunning of ~(131)I
     ~(131)I的甲状腺击晕效应
短句来源
     The voltages are realized by SVM-PWM.
     计算出的电压矢量由空间电压矢量脉宽调制方法实现。
短句来源
     The Influence of Atmopheric Parameters on Discharge Voltages
     大气参数对放电电压的影响
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     The Effect of Troponin Degradation in Myocardial Stunning
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The meat quality was studied after rabbit stunned in 100V(voltage) or 75, 65, 55V electrical stunning voltage and manual stunning(stick stunning as control group). The results showed: There is not significant difference between the effects of meat pH with different stunning voltages(p>0.05), but the rabbit pHLD1(the rabbit longissimus lumborum muscle pH for 1 hour after slaughter) is of significant difference between 75V and 100V electrically stunned groups. The difference is not significant about...

The meat quality was studied after rabbit stunned in 100V(voltage) or 75, 65, 55V electrical stunning voltage and manual stunning(stick stunning as control group). The results showed: There is not significant difference between the effects of meat pH with different stunning voltages(p>0.05), but the rabbit pHLD1(the rabbit longissimus lumborum muscle pH for 1 hour after slaughter) is of significant difference between 75V and 100V electrically stunned groups. The difference is not significant about the effects of different stunning voltages on rabbit LD muscle of color L* value(lightness), a* value, b* value and rabbit BF (biceps femoris) muscle of color L* value or a* value for 1 hour after slaughter. 24 hours after slaughter, the muscle color of 75V electrically stunned group is fresh red, but 100V electrically stunned and manual stunned groups are pale. The drip loss of 100V electrically stunned group is the highest (3.738%), while the drip loss of 75V electrically stunned group is the lowest(2.420%). The cooking loss of 100V electrically stunned group is the highest, while that of 55V electrically stunned group is the lowest and 75V electrically stunned group is in-between. The tenderness of 75V electrically stunned group is best, while that of manually stunned group is the worst.

采用100、75、65、55V和人工致昏(对照组)的宰杀方式,研究其对兔肉品质的影响,结果表明:不同致昏电压对兔肉pH值的影响差异不显著(p>0.05),只有75V致昏组与100V致昏组间宰后1h的背最长肌pH值差异显著(p<0.05);宰后1h,不同致昏电压对兔背最长肌的肉色亮度L*值、红度a*值、黄度b*值和后腿肉的L*值、a*值的影响差异不显著(p>0.05);宰后24h,75V致昏组的肌肉颜色鲜红,而人工致昏组和100V致昏组的肌肉颜色较苍白;100V致昏组的滴水损失最大,为3.738%,而75V致昏组的最小,为2.420%;蒸煮损失最大的为100V致昏组,最小的为55V致昏组,其次是75V组;肌肉嫩度最好的是75V致昏组,最差的是人工致昏组。

 
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