为找出我国西北地区商业屠宰模式下，不同季节猪群的最佳待宰时间，分别在夏季（8月中旬）和冬季（12月下旬），选取甘肃省某猪场体质量为（110±5）kg的杜大长三元杂交猪80头。运输至距离该猪场约280 km的屠宰场卸载后，随机分为4组，每组20头；在待宰圈中分别待宰0、3、6、12 h 后，电击晕（110 V、2.6 A、3 s）屠宰，取背最长肌，分别在宰后0.75、24 h测定pH、温度以及保水性、剪切力等肉质指标。结果显示，夏季待宰6 h和冬季待宰3 h的肌肉温度和pH范围最适宜，滴水损失和剪切力最小。结果表明：生猪待宰时间过长或过短易产生PSE肉（白肌肉）或DFD肉（黑干肉）；生猪经短途运输后，在夏季高温环境下休息6 h左右、冬季干燥寒冷条件下休息3 h左右生产的猪肉品质最佳。该研究对西北地区屠宰行业通过待宰休息减少生猪应激，提高冷鲜肉品质提供了数据参考。
In order to identify the optimum waiting period of pigs before being slaughtered in different seasons with commercial mode in Northwest China，80 Duroc-Landrace-Yorkshire pigs with the body weight of（110±5）kg/pig were selected from a farm in Gansu Province in summer（mid August）and winter（late December），and transported to a slaughterhouse 280 km away from the farm，then were randomly divided into four groups with 20 pigs/group. When the pigs were slaughtered by electric stunning（110 V，2.6 A，3 s）after they were kept in waiting lairages for 0，3，6 and 12 hours respectively，their longissimus dorsi were sampled and measured for pH，temperature，water-holding capacity，shearing force and other indicators of meat quality after being slaughtered for 0.75 and 24 hours respectively. The results showed that the optimal waiting period for appropriate temperature and pH range of muscle were 6 hours in summer and 3 hours in winter，just then，the dropping loss and shearing force were minimum. It was concluded that PSE meat（white muscle）or DFD meat（black dry meat）was easy to be produced when the waiting period was too long or too short. The best pork quality could be produced when the pigs were rested for about 6 hours under high temperature in summer and 3 hours under dry and cold conditions in winter after short-distance transportation. In conclusion，some references were provided for reducing the stress of pigs through resting before being slaughtered to improve chilled pork quality in different seasons in Northwest China.