【作者】 何淑清；

【导师】 俞龙浩；

【作者基本信息】 黑龙江八一农垦大学 ， 农产品加工及贮藏工程， 2012， 硕士

【摘要】 为了比较宰后僵直过程中林甸鸡和AA鸡宰胸脯肌肉和腿肌肉生理生化变化及肉品质，随机选取同一营养水平饲养的林甸鸡（65日龄，公母各半，体重1.5-2.0kg）和AA鸡（45日龄，公母各半，体重1.8-2.2kg）各120只。测定了宰后0、3、6和24h胸脯肌肉和腿肌肉的pH值、僵直值、肌糖原含量、肌节长度、MFI和宰后24h胸脯肌肉和腿肌肉的滴水损失、蒸煮损失、水分总损失、剪切力、色泽、和常规成分。实验结果表明：宰后0至24h，pH值逐渐降低。林甸鸡和AA鸡在宰后同一测定时间的僵直值之间无显著差异（P＞0.05），林甸鸡和AA鸡均在宰后6h达到了僵直高峰。AA鸡腿肌肉的糖原酵解速率比林甸鸡快。林甸鸡宰后24h胸脯肌肉和腿肌肉的肌节长度分别显著大于AA鸡（P＜0.05），宰后林甸鸡肌肉的收缩程度较小。宰后24h内MFI逐渐增加，同一时间内的林甸鸡和AA鸡的MFI均无显著差异（P＞0.05）。林甸鸡胸脯肌肉和腿肌肉的pH显著大于AA鸡（P＜0.05），两种鸡的腿肌肉pH显著大于胸脯肌肉（P＜0.05），林甸鸡胸脯肌肉和腿肌肉的滴水损失，蒸煮损失，水分总损失，肌节收缩程度和剪切力均显著低于AA鸡（P＜0.05），林甸鸡的亮度值（L~*）和红色度（a~*）都显著大于AA鸡（P＜0.05），黄色度（b~*）显著低于AA鸡（P＜0.05）。林甸鸡胸脯肌肉和腿肌肉中钙含量显著高于AA鸡，脂肪含量低于AA鸡（P＜0.05）。林甸鸡的保水性、嫩度、色泽及成分含量都优于AA鸡，因此得出林甸鸡的肉质较好。同时得出腿肌肉的肉质由于胸脯肌肉。更多还原

【Abstract】 The objective of this study compared the physicochemical properties of0to24h post-mortem breast andleg meats in China-Lindian Native Chickens (CLNC) and broilers (AA) and compared the meat qualitycharacteristics and general components of24h post-mortem breast and leg meats in CLNC and AA.120CLNC (65days of age,60of male and60of female,1.5-2.0kg live weight) and120AA (45days of age,60of male and60of female,1.8-2.2kg live weight) were obtained from a chicken farm of Heilongjiangprovince with the same level of feed nutrition. The pH, R-value, glycogen content, sarcomere length,myofibrillar fragmentation index (MFI) at0,3,6,24h post-mortem and drip loss, cooking loss, total loss,color, shear force, routine component at24h post-mortem of breast muscle and leg muscle were determined.The results showed that:During0to24h post-mortem, the pH value decreased significantly (P<0.05). R-value was notsignificantly different at the same post-mortem time of CLNC and AA (P>0.05),6h post-mortem reached therigor peak. Glycogen glycolysis rate of the leg muscle in AA was faster than that in CLNC. Sarcomere lengthof24h post-mortem breast muscle and leg muscle in CLNC were all significantly longer than that in AA(P<0.05), sarcomere length of CLNC had a less shrinkage. The MFI increased during post-mortem time, it wasnot significantly different at the same post-mortem time of CLNC and AA (P>0.05).The pH of breast muscle of CLNC was significantly higher than AA (P<0.05), the leg muscles of bothkinds were significantly higher than breast muscle (P<0.05). The drip loss, cooking loss, total loss, and shearforce of CLNC were significantly lower than AA (P<0.05), the lightness (L~*) and redness (a~*) of CLNC weresignificantly higher than AA (P<0.05), yellowness (b~*) of CLNC was significantly lower than AA (P<0.05).The content of calcium of breast muscle and leg muscle of CLNC were significantly higher than AA, but thecontent of crude fat were significantly lower than AA (P<0.05).WHC, tenderness, color and component content of CLNC was better than AA. So that the meat quality ofCLNC was better than AA. The meat quality of leg muscle was better than that of breast muscle.更多还原