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《Food Science and Technology》 2018-04
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Effect of muscle texture profile on weight grades of white feather chicken

WANG Hai-chao;ZHANG De-quan;CAO Li-chuang;WANG Ying;ZHU Jie;WANG Zhen-yu;Laboratory of Biomechanics and Engineering, Institute of Bio-Physics, College of Science, Northwest A & F University;Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture;  
The effect of the carcass weight on textural properties by the correlation analysis between the carcass weight and textural properties of the breast and drumsticks from broilers were studied. Based on the carcass weight of white feather broiler, the carcasses were classified into three groups: the lighter group(1800 g~2100 g), the intermediate group(2100 g~2400 g) and the heavier group(2400 g~2700 g). The results indicated the hardness, cohesion and chewiness of chicken breasts and drumsticks of broilers increased with the carcass weight of broilers(The hardness of chicken breast and drumsticks was(2200~2600)g and(1200~1800)g, respectively. The range of cohesion varied from 0.50~0.60 and 0.50~0.55, respectively, and the range of chewing of chicken breast was(850~950)g, while the chewing of drumsticks was from 400 g to 800 g). The elasticity of these samples decreased and then increased(the elasticity of chicken breast and chicken was 0.64~0.70, 0.65~0.70). The shear force went up and then decreased(the shear force of chicken chest varie from 1500 to 2800). The hardness of chicken breast significantly correlated with the weight of chicken breast(r=—0.937). There was a significant correlation between chest weight and cohesion and chewiness,(r=—0.826 and r=—0.848), while there was a significant negative correlation between the weight and the hardness of the chicken drumsticks(r=—0.899). In addition, there was a significant negative correlation between the weight of chicken drumsticks and the cohesion and chewiness(r=—0.861 and r=—0.832). The results showed that the muscle texture characteristics of the white feather broiler varied with the weight. So we can control the quality of broiler to regulate the textural properties.
【Fund】: 国家科技计划项目(2015BAD19B06)
【CateGory Index】: TS251.55
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