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中国精品科技期刊2020
杨源,荀文,廖国周,等. 盐津乌骨鸡与瓢鸡屠宰性能与肉品质的比较[J]. 食品工业科技,2024,45(12):233−239. doi: 10.13386/j.issn1002-0306.2023080094.
引用本文: 杨源,荀文,廖国周,等. 盐津乌骨鸡与瓢鸡屠宰性能与肉品质的比较[J]. 食品工业科技,2024,45(12):233−239. doi: 10.13386/j.issn1002-0306.2023080094.
YANG Yuan, XUN Wen, LIAO Guozhou, et al. Comparison of Slaughter Performance and Meat Quality between Yanjin Blackbone Chicken and Piao Chicken[J]. Science and Technology of Food Industry, 2024, 45(12): 233−239. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080094.
Citation: YANG Yuan, XUN Wen, LIAO Guozhou, et al. Comparison of Slaughter Performance and Meat Quality between Yanjin Blackbone Chicken and Piao Chicken[J]. Science and Technology of Food Industry, 2024, 45(12): 233−239. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080094.

盐津乌骨鸡与瓢鸡屠宰性能与肉品质的比较

Comparison of Slaughter Performance and Meat Quality between Yanjin Blackbone Chicken and Piao Chicken

  • 摘要: 为探讨盐津乌骨鸡与瓢鸡屠宰性能及肉质理化特性差异,以300日龄盐津乌骨鸡与瓢鸡为对象,对两个品种间的屠宰性能、感官与常规理化指标进行测定与比较分析。结果表明:盐津乌骨鸡与瓢鸡均具有良好肉用性能,雌性盐津乌骨鸡的胸肌率显著高于雄性盐津乌骨鸡和瓢鸡(P<0.05);同一品种雄鸡的宰前体重、屠体重、全净膛重、胸肌重、腿肌重和腿肌率高于雌鸡(P<0.05),屠宰性能更好。两个品种鸡肉的外观评分均较高(6.30~7.30分),腿肉较胸肉有更高的香味、质地、滋味和总体接受性评分。两个品种鸡宰后pH均在优质鸡范围内,瓢鸡腿肉的蒸煮损失率、水分含量、粗灰分、粗脂肪均显著高于盐津乌骨鸡(P<0.05)。同一品种不同部位组间,腿肉的蒸煮损失(P<0.05)和粗蛋白含量(P<0.05)低于胸肉;而水分(P<0.05)和粗脂肪(P<0.05)含量高于胸肉。本研究为两种优良地方鸡种的深度开发利用提供科学理论依据,也为云南优质地方鸡品质评价标准的建立奠定基础。

     

    Abstract: Slaughter performance, sensory, and conventional physicochemical indexes of 300 days old Yanjin blackbone chicken and Piao chicken were measured and compared, to investigate the differences in slaughter performance and meat physicochemical properties between Yanjin blackbone chicken and Piao chicken. The results showed that both Yanjin blackbone chicken and Piao chicken had good meat performance, and the breast muscle rate of female Yanjin blackbone chicken was significantly higher than that of male Yanjin blackbone chicken and Piao chicken (P<0.05). The pre-slaughter weight, slaughter weight, eviscerated weight, breast muscle weight, leg muscle weight, and leg muscle rate of male chickens of the same breed were higher than those of female chickens (P<0.05), and the slaughter performance of male chickens was better. The appearance scores of the two chicken breeds were higher (6.30~7.30), and the leg meat had higher flavor, texture, taste, and overall acceptance scores than the breast meat. The pH values of the two breeds of chickens were within the range of high-quality chickens after slaughter, and the cooking loss rate, moisture content, crude ash, and crude fat of the leg meat of Piao chickens were significantly higher than those of Yanjin blackbone chicken (P<0.05). The cooking loss (P<0.05) and crude protein content (P<0.05) of leg meat were lower than those of breast meat in different parts of the same variety, while the content of moisture (P<0.05) and crude fat (P<0.05) was higher than that of breast meat. This study provided a scientific theoretical basis for the in-depth development and utilization of two excellent local chicken breeds and laid a foundation for establishing quality evaluation standards for Yunnan's high-quality local chicken.

     

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