Department of Veterinary Public Health and Toxicology, Central European Institute of Technology, Brno, Czech Republic.
Poult Sci. 2013 Aug;92(8):2182-7. doi: 10.3382/ps.2012-02906.
The study monitored the effect of various methods of treating pheasant carcasses after killing on the hygienic quality of the venison. Pithed pheasants treated by evisceration (n = 60), drawing (n = 60), or left untreated (n = 60) were stored for a period of 21 d at temperatures of 0, 7, and 15°C. For determination of biogenic amines, samples of breast and thigh muscles were taken on d 1, 7, 14, and 21 after killing of the pheasants. Biogenic amines were separated by reverse-phase liquid chromatography and consequently detected by tandem mass spectrometry. The sum of determined biogenic amine concentrations (cadaverine, putrescine, histamine, tyramine, tryptamine, phenylethylamine) was compared with the value of the index for meat of high hygienic quality (5 mg/kg). At a storage temperature of 0°C, the sum of biogenic amine concentrations did not exceed the value of 5 mg/kg in either breast or thigh muscle at any time during the storage period in untreated and drawn pheasants, and for a period of 14 d in eviscerated pheasants. At a storage temperature of 7°C, values lower than the limit of 5 mg/kg were recorded throughout the storage period in untreated pheasants, for a period of 14 d of storage in drawn pheasants, and for a period of just 7 d of storage in eviscerated birds. At the highest storage temperature (15°C), a value of 5 mg/kg was exceeded in eviscerated and untreated pheasants during the course of the first week of storage, and in drawn pheasants after the first week of storage. Our results indicate that the most suitable method of treatment to ensure high hygienic quality of the meat (assessed according to concentration of biogenic amines) for the longest period during the storage of pithed pheasants is to leave the pheasant carcasses untreated, followed by the drawing, with the least suitable method being the widely recommended method of evisceration.
本研究监测了不同宰后野鸡胴体处理方法对野鸡肉卫生质量的影响。经掏膛（n=60）、放血（n=60）或未经处理（n=60）处理的去势野鸡在 0、7 和 15°C 下储存 21 天。为了测定生物胺，在野鸡宰杀后第 1、7、14 和 21 天，分别从胸部和腿部肌肉取样。采用反相液相色谱法分离生物胺，然后通过串联质谱法检测。所测定生物胺浓度（尸胺、腐胺、组胺、酪胺、色胺、苯乙胺）之和与高卫生质量肉类的指标值（5mg/kg）进行比较。在 0°C 的储存温度下，未经处理和放血野鸡的胸肌和腿肌在整个储存期内，以及掏膛野鸡的 14 天储存期内，生物胺浓度之和均未超过 5mg/kg。在 7°C 的储存温度下，未经处理野鸡在整个储存期内，放血野鸡在 14 天储存期内，以及掏膛野鸡在仅 7 天储存期内，均记录到低于 5mg/kg 的值。在最高储存温度（15°C）下，掏膛和未经处理的野鸡在储存的第一周内，以及放血野鸡在第一周后，生物胺浓度超过 5mg/kg。研究结果表明，为确保去势野鸡在储存过程中最长时间内具有较高的卫生质量（根据生物胺浓度评估），最适合的处理方法是不处理野鸡胴体，其次是放血，最不适合的方法是广泛推荐的掏膛。
