肉类研究Issue(8)：23-26,4.
鸭肉宰后肌肉色差研究性分析
Research analysis of duck muscle color after slaughter
周志刚1
作者信息
- 1. 南京农业大学动物科技学院 江苏南京 210000; 江苏省农业科学院农产品加工研究所 江苏南京 210014
- 折叠
摘要
Abstract
The duck breast meat and duck leg meat were taken as raw materials. The changes of fresh and col-or of duck meat during storage at 4℃ were studied. It would provide theory reference for the meat processing and storage. Methods:Using chromatic meter timing fixed-point to detect the duck breast meat and leg meat color dur-ing the process of storage, and combined with sensory detecting changes of duck meat freshness to analysis the chan-ges of duck meat. The result showed that the brightness ( L*) , redness ( a*) and yellowness ( b*) of duck leg meat were significant higher than duck breast meat. The effective storage period was 4 d. During storage, the varia-tion trend of a*and b*value of duck breast and leg meat was basically consistent. L*value had a very significant negative correlation with a*value (p<0. 01) and no correlation with b*value.关键词
肉色/胸肉/腿肉/线性相关Key words
meat color/breast meat/leg meat/linear correlation引用本文复制引用
周志刚..鸭肉宰后肌肉色差研究性分析[J].肉类研究,2014,(8):23-26,4.
