农业工程学报2017，Vol.33Issue(8)：286-292,7.DOI:10.11975/j.issn.1002-6819.2017.08.038
吊挂时间对蛋鸡与肉鸡宰后肌肉品质的影响
Effect of shackling time on muscle quality of post-slaughter of layer and broiler
摘要
Abstract
This study is expected to offer data guide and help halal slaughter enterprises in China. Taking rejected layer and Arbor Acre (AA) broiler as the object of the research, the effects of shackling times on meat quality in rejected layer and AA broiler chickens after slaughter were studied. The experimental samples were obtained by the process of halal slaughtering. The slaughter process does not have a syncope step. The shackling time is the time from shackled to slaughtered by the imam in this paper, while shackling time refers to the time from shackled to syncope in most other papers. Meat quality of rejected layer and AA broiler is expressed by these indicators, including deep body temperature changes, pH value (45 min after slaughter, known as pH1 value; 24 h after slaughter, known as pH2 value), color difference (L* value,a* value andb* value), water holding capacity (drip loss and cooking loss),T2b,T21 andT22 peak area by low field - nuclear magnetic resonance (LF-NMR), and inosine monophosphate (IMP) content. The effect of shackling time on meat quality of rejected layer and AA broiler chickens after slaughter was studied by the means of split plot experiment. Two chicken species (rejected layer, AA broiler) and 5 shackling time (0, 30, 60, 90 and 120 s) were included in this study. The results showed that when AA broiler was shackled for 90 s, these indicators, including deep body temperature changes, pH2value,a* value, drip loss and cooking loss, all increased significantly, whileT22 peak area and IMP content decreased significantly (P<0.05). Shackling time did not have significant influence on pH1 value,L* value,b* value,T2bpeak area andT21peak area for 90 s for AA broiler (P>0.05). When rejected layer was shackled for 120 s, pH2value,a* value and cooking loss increased significantly, while IMP content decreased significantly (P<0.05). Shackling time did not have significant influences on deep body temperature changes, pH1value, L* value,b* value, drip loss,T2b peak area,T21peak area andT22peak area for 120 s for rejected layer (P>0.05). GLM-multivariate analysis results showed that species had significant influences on deep body temperature changes,L* value, drip loss, cooking loss,T2b peak area,T21 peak area,T22 peak area and IMP content (P<0.05). Species did not have significant influences on pH1 value, pH2 value,a* value andb* value (P>0.05). Shackling time had significant effect on deep body temperature changes,a* value, drip loss, cooking loss,T22 peak area and IMP content (P<0.05). Shackling time did not have significant influence on pH1 value, pH2 value,L* value,b* value,T2b peak area andT21 peak area (P>0.05). Interactions between species and shackling time significantly affecteda* value, drip loss,T22 peak area and IMP content (P<0.05), but did not have significant influence on deep body temperature changes, pH1 value, pH2 value, L* value,b* value, cooking loss,T2b peak area andT21 peak area (P>0.05). In conclusion, taking various factors into consideration, it will contribute to improving chicken quality after slaughter, and it is recommended that the optimum shackling time of AA broiler should range from 12 to 60 s, while that of rejected layer should range from 12 to 90 s.关键词
品质控制/pH值/水分/鸡种/吊挂时间/鸡肉Key words
quality control/pH/moisture/species/shackling time/chicken分类
轻工纺织引用本文复制引用
魏超昆,刘敦华,刘关瑞..吊挂时间对蛋鸡与肉鸡宰后肌肉品质的影响[J].农业工程学报,2017,33(8):286-292,7.基金项目
国家星火计划(2015GA880005) （2015GA880005）
农业科技成果转化项目(清真鸡肉产品优质安全技术品牌创新示范) （清真鸡肉产品优质安全技术品牌创新示范）
