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当前位置: 首页 > 文章 > 浦东鸡配套系商品鸡胴体冷鲜条件下肉质性状和菌落总数变化研究 上海交通大学学报(农业科学版) 2019 (6) 30-34+53
Position: Home > Articles > Meatquality and microbial number of dressed carcass under 4 ℃ store condition in Pudong commercial chickens Journal of Shanghai Jiaotong University(Agricultural Science) 2019 (6) 30-34+53

浦东鸡配套系商品鸡胴体冷鲜条件下肉质性状和菌落总数变化研究

关键词：
优质肉鸡;冷鲜鸡;货架期;肉质性状;菌落总数
摘  要：
研究以上海浦东鸡配套系商品鸡为研究对象,测定和分析了屠宰胴体在冷鲜条件下(0～4℃)肉质性状、菌落总数和感官评判指标及其变化。结果显示,胴体皮色、肉色、含水量在保藏期间没有显著变化(P>0.05);肌肉剪切力在保藏5 d后显著下降(P<0.05);肌肉pH在屠宰后迅速下降(P<0.05),随后逐渐升高但改变不显著(P>0.05)。胴体菌落总数在5 d后急剧上升,在7 d后达到5.06±0.51 lgCFU/g,接近肉质腐败标准数值。另外,感官评定结果与以上指标反应一致。本研究根据上述结果认为,优质肉鸡胴体冷鲜保藏5 d内能保持其风味和质量,以上将会为优质肉鸡冷鲜产品货架期标准制定提供基本数据参考。
译  名：
Meatquality and microbial number of dressed carcass under 4 ℃ store condition in Pudong commercial chickens
作  者：
ZHENG Yu-ming;LEI Chang;YANG Ling-yu;HE Chuan;XU Ke;DING Jin-mei;HAN Cheng-xiao;YANG Kai-xuan;GU Cai-ju;ZHOU Zhen-xiang;HUANG Qi-zhong;MENG He;Shanghai Key Laboratory of Veterinary Biotechnology, School of Agriculture and Biology,Shanghai Jiaotong University;Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences;
关键词：
Pudong commercial chicken;;chilled dressed carcass;;quality guarantee period;;meat quality;;aerobic plate count
摘  要：
In this work,we detected the meat quality,aerobic plate count,and external properties of dressed carcass under 4 ℃ store condition for Pudong commercial chickens.The results showed that the water content,skin color,and flesh color of chicken carcass maintained stability within storage life.However,carcass' s muscle pH dropped rapidly after the slaughter(P<0.05) and rose gradually then.Its muscle shear forces decreased significantly(P<0.05) after 5 days of preservation.Moreover,the aerobic plate count carcass increased sharply on day 5 after the slaughter and reached 5.06±0.51 lgCFU/g on day 7,which was similar to the standard value of meat spoilage.Sensory evaluation also validated these findings.In conclusion,five days' chilling condition may not change the meat quality and flavor of high quality chicken.This study provides basic reference for the establishment of quality guarantee period standards for chilled quality broiler products.

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