新浦东鸡肉理化性状的研究

The Study on Physical and Chemical Properties of Xinpudong Chicken Meal

本试验对４９日龄３０只（公、母各半）新浦东鸡肉的９项物理性状和６项化学性状，分胸、腿两个部位进行了测试和分析。结果表明：反映鸡肉品质的主要理化性状肉色、色差、系水力、嫩度（剪切力）、ＰＨ值、干物质、粗脂肪和粗蛋白等，在同性别的不同部位之间和不同性别的不同部位之间，均呈现非常显著（Ｐ＜０．０１）的差异性或显著（Ｐ＜０．０５）的差异性；不同性另１１的同部位之间，只有大理石纹、白度、亮度有非常显著的差异性。部位和性别对鸡肉的品质均有不同程度的显著影响，而部位对１５项理化性状均具有非常显著主效应；性别对除色差、失水率、系水力、ＰＨ值、粗蛋白以外的１０项理化性状具有非常显著或显著的主效应；而部位与性别的交互作用只对失水率、系水力、嫩度等性状是显著的主效应。

physical and 6 chemical properties of meal of chest and leg each other for chicken at 49 days had been tested and analysed.These chickens included 15 cocks and 15 hens. The result showed;The main physical and chemical properties e.g.meal colour,chromatism,keeping water ability,tender degree (ability against cut),PH-value,dried mater,crude protein content etc.That reponsed the chicken properties were different in very marked or marked degree (P<0. 01 or P<0.05) between chest and leg meal of same sex or different sex;there were difference in very marked degree among the same locations of different sex in several meal properties e. g. marble veins,white degree,brightness.Sex and location affected the chicken property in different marked degree and Location had the main effect on 15 physical and chemical properties at marked degree and sex had the main effect on 10 physical and chemical properties except for chromatism,missing water ratio,keeping water ability,PH-value,crude protein content in marked or very marked degree.The cross effect of location and sex was marked on missing water ratio,keeping water ability.tender degree etc.