| 蓝孔雀屠宰性能和肉质特性的研究 |
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| 引用本文： | 严晓娟,杨富民,郭建华.蓝孔雀屠宰性能和肉质特性的研究[J].甘肃农业大学学报,2009,44(4). |
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| 作者姓名： | 严晓娟 杨富民 郭建华 |
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| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,甘肃兰州,730070
2. 临夏回族自治州技术监督检测所,甘肃,临夏,731100 |
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| 摘 要： | 对1岁龄蓝孔雀屠宰性能和肉质特性进行了分析测定,结果表明:蓝孔雀平均活重、屠宰率、半净膛率、全净膛率、胸肌率、腿肌率、腹脂率、肝脏比率分别为3 535 g、86.44%、77.70%、74.05%、23.72%、20.12%、1.15%1、.33%,肌肉pH1、pH24值分别为6.25、5.52,失水率为19.93%,系水力为72.21%,熟肉率为69.38%,剪切力为3.32 kg.f,肌纤维平均直径为47.42μm.在屠宰性能方面,与樱桃谷鸭、三黄鸡相比,蓝孔雀具有较高的活重、全净膛率、胸肌率和腿肌率,但屠宰率、半净膛率和腹脂率较两者低;在肉质特性方面,蓝孔雀具有较高的系水力、熟肉率和剪切力.
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| 关 键 词： | 蓝孔雀 屠宰性能 肉质特性 |
Studies on carcass characteristics and meat quality of blue peafowl |
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| YAN Xiao-juan,YANG Fu-min,GUO Jian-hua.Studies on carcass characteristics and meat quality of blue peafowl[J].Journal of Gansu Agricultural University,2009,44(4). |
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| Authors: | YAN Xiao-juan YANG Fu-min GUO Jian-hua |
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| Institution: | YAN Xiao-juan1,YANG Fu-min1,GUO Jian-hua2(1.College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China,2.Linxia Quality Supervision Examination Institute,Linxia 731100,China) |
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| Abstract: | The carcass characteristics and meat quality of 1-year-old blue peafowl were measured in this paper.The results showed that live weights,dressing percentages,semi-eviscerated weights,eviscerated weights,breast muscle yield,leg muscle yield,the abdomen-fat rate liver rate of blue peafowl were 3 535 g,86.44 %,77.70 %,74.05 %,23.72 %,20.12 %,1.15 % and 1.33 %.The pH1 values,pH24 values,rate of water loss,water holding capacity,cooking percentage,shear force values,diameter of muscle fiber of blue peafowl were ... |
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| Keywords: | blue peafowl carcass characteristics meat quality |
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