肉类研究2025，Vol.39Issue(11)：25-30,6.DOI:10.7506/rlyj1001-8123-20250125-027
不同浸烫温度对白羽肉鸡脱羽效果及品质的影响
Effects of Different Scalding Temperatures on the Feather Removal Effect and Quality of White-Feathered Broilers
摘要
Abstract
To investigate the effect of scalding temperature on the feather removal effect and quality of white-feathered broilers,1 200 42-day-old white-feathered broilers reared under the same conditions were randomly divided into 4 groups,which were scalded at 58,60,62 and 64℃for 120 s,respectively.Feather adhesion,feather removal rate,damage rate and chicken breast color,drip loss rate,shear force,water content and distribution were measured.The results showed that there was no significant difference in feather adhesion on the breast,back or main feathers between the 62 and 64℃treatment groups(P>0.05).There were no significant differences in the feather removal rate among the 60,62 and 64℃treatment groups(P>0.05).However,the claw breakage rate and shear force in the 64℃treatment group were significantly higher than those of the other three groups(P<0.05).Compared with the non-scalded group,the brightness value of breast meat increased significantly with the rise in scalding temperature(P<0.05),and the water content declined significantly(P<0.05).There were no significant differences in drip loss rate among the 58,60 and 62℃treatment groups(P>0.05).In sensory evaluation,the 62℃treatment group had the highest overall sensory score.Overall,scalding at 62℃for 120 s is conducive to improving feather removal effect and enhancing chicken meat quality.关键词
白羽肉鸡/烫毛温度/脱羽效果/品质Key words
white-feathered broiler/scalding temperature/feather removal effect/quality分类
轻工纺织引用本文复制引用
常光强,张明成,李杨,祁玉霞,李宏宇,闵成军,冯淼,郑多多,刘登勇..不同浸烫温度对白羽肉鸡脱羽效果及品质的影响[J].肉类研究,2025,39(11):25-30,6.基金项目
辽宁省科技特派行动专项计划项目(2021JH5/10400135) （2021JH5/10400135）
