【摘要】 以鸡肉为主的禽肉由于高蛋白、低脂肪、低胆固醇、低热量、营养价值高，深受消费者喜爱，近年来在我国成为仅次于猪肉的第二大消费肉类。随着肉鸡屠宰行业的不断发展，在国内动物福利越来越受到重视，肉鸡宰前处理越发受到关注。击晕作为保证动物福利的重要步骤，对降低肉鸡的应激、提升肉质有积极作用。电击晕方便、经济、所需空间小，是禽类流水线屠宰广泛使用的击晕方法，可以减少肉鸡胴体损伤和宰前应激程度、降低次品率、改善鸡肉品质、提升食用口感，探究适宜的电击晕参数成为多年来的研究重点。本文介绍动物的不同击晕方法，综述宰前电击晕对鸡肉品质影响的研究现状、影响电击晕效果的因素、国内外电击晕的标准化现状，分析电击晕的优势与应用，同时对未来的发展前景进行展望，旨在为后续研究和标准制定提供参考。更多还原

【Abstract】 Poultry meat especially chicken meat is loved by consumers due to its high protein, low fat, low cholesterol, low calorie, and high nutritional value, and in recent years chicken meat has become the second most consumed meat after pork in China. As the broiler slaughter industry continues to develop, animal welfare is being taken increasingly seriously in China and pre-slaughter treatment of broilers is receiving growing attention. Stunning, as an important step in ensuring animal welfare, has a positive effect on reducing stress and improving meat quality in broilers. Electrical stunning is convenient,economical and requires little space, which is widely used in poultry slaughter lines. It can reduce carcass damage and preslaughter stress, reduce defective products, improve the quality of chicken meat and enhance its taste. Finding out suitable stunning parameters has been a focus of research for many years. This paper introduces different stunning methods for animals, reviews the current status of research on the effect of pre-slaughter electrical stunning on chicken meat quality, the factors affecting electrical stunning and the current status of domestic and international standardization of electrical stunning,analyzes the advantages and application of electrical stunning, and provides an outlook on future development, aiming to provide a reference for follow-up research and standard formulation.更多还原