| 禽肉嫩度检测方法的探讨 |
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| 引用本文： | 葛庆联,章双杰,吕晓娟,朱云芬,张小燕,陆俊贤,刘学贤.禽肉嫩度检测方法的探讨[J].中国家禽,2007,29(14):15-17. |
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| 作者姓名： | 葛庆联 章双杰 吕晓娟 朱云芬 张小燕 陆俊贤 刘学贤 |
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| 作者单位： | 中国农业科学院家禽研究所,江苏扬州,225003 |
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| 基金项目： | 中国农业科学院家禽科学研究所研究项目 |
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| 摘 要： | 针对目前禽肉品质检测中嫩度测定方法的多元化和检测数据的不可比性,就检测方法、采样方法以及影响检测结果的诸多因素进行一系列对比试验,结果发现熟样比生样检测结果要稳定,取样的准确性和剪切方向对检测结果影响显著.
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| 关 键 词： | 肌肉嫩度 检测 影响因素 |
| 修稿时间： | 2007年1月5日 |
Discusson on Test Methods for Poultry Meat Tenderness |
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| Ge Qinglian,Zhang Shuangjie,Lv Xiaojuan,Zhu Yunfen,Zhang Xiaoyan,Lu Junxian,Liu Xuexian.Discusson on Test Methods for Poultry Meat Tenderness[J].China Poultry,2007,29(14):15-17. |
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| Authors: | Ge Qinglian Zhang Shuangjie Lv Xiaojuan Zhu Yunfen Zhang Xiaoyan Lu Junxian Liu Xuexian |
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| Abstract: | There were many different methods to test poultry meat tenderness,but all their results were incomparable. In this study,we carried out a series of experiment to study test methods,sampling methods and influencing factors. The result showed that the test result of cooked samples was steadier than the raw,and the sampling veracity and the cutting way could affect the result significantly. |
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| Keywords: | meat tenderness test influencing factors |
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