| 鸡肉品质及其相关因素的研究 |
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| 引用本文： | 马鸿胜,谷凤柱.鸡肉品质及其相关因素的研究[J].山东农业大学学报(自然科学版),1997,28(1):13-20. |
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| 作者姓名： | 马鸿胜 谷凤柱 |
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| 作者单位： | [1]山东农业大学动物科技学院 [2]茌平县畜牧局 |
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| 摘 要： | 本文测定了４个品种鸡的两个性别、两个部位的肌肉和脂肪、活体及屠体的８０项指标。有７５％脂肪性状及肌肉的理化和组织学性状，在不同品种、部位间有显著或极显著差异性；少部分性状在不同性别间有显著差异。影响鸡肉品质的主要因素是品种和部位。有极少部分肌肉和脂肪性状，可以用活体或屠体性状进行预测。４种鸡肉品质的优劣顺序是：新浦东、土杂、京白、ＡＡ。
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| 关 键 词： | 鸡肉 理化性状 组织学性状 脂肪性状 鸡 |
THE PROPERTIES OF CHICKEN MEAT AND RELATIVE FACTORS |
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| Ma Hongsheng,Niu Qingshu,Yang Dubao et al..THE PROPERTIES OF CHICKEN MEAT AND RELATIVE FACTORS[J].Journal of Shandong Agricultural University,1997,28(1):13-20. |
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| Authors: | Ma Hongsheng Niu Qingshu Yang Dubao |
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| Abstract: | Four kinds of chicken's fat,living body and butchered body,male and female,were tested in two meat locations,concerning 80 items.75 percent of physicochemical,histological properties were different in very marked or marked degree(p<0.01 or p< 0.05 )among different chicken kinds and between different locations.A few properties were different in marked degree(p<0.05)only between different sexes.Chicken and meat location were the main factors affecting meat properties,a few parts of chicken and fatty properties can be predicted by living body and butchered body properties.The four chicken varieties were evaluated in the order of Xinpudong chicken,location chicken,Jingbai chicken,ArberAcres chicken. |
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| Keywords: | chicken physicochemical properties histological properties fatty properties |
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