鸭肉胴体预冷有机酸复配减菌技术

为确定有机酸复配的最优配方,替代次氯酸钠对鸭肉胴体进行预冷减菌,并评估其对鸭肉感官品质和化学性质的影响,通过单因素试验确定冰醋酸、乳酸和过氧乙酸的最佳添加量,并采用响应面分析法,对以上3种有机酸的复配添加量进行优化。结果表明,最佳配比为冰醋酸添加量1.6%,乳酸添加量0.5%,过氧乙酸添加量0.014%,在此条件下,有机酸对鸭肉胴体表面微生物的杀菌率为(99.57±0.41)%。该研究结果为鸭肉胴体预冷有机酸复配减菌技术的应用提供了可行的配方,并为车间杀菌措施的制定和实施提供理论参考。

Growth Performance, Carcass Yield and Meat Quality of Korean Native Duck

This study was carried out to investigate the growth performance, carcass yield and meat quality of large-type Korean native ducks （KND）. A total of 420 day-old ducklings were divided into four treatments （seven replicates/treatment, 15 birds/replicate） by strains （A and B） and gender （male and female） in a 2 × 2 factorial arrangement under complete randomized design. The body weight （BW） of female KND was higher at week 2 and for male it was higher in week 8 （P 〈 0.05）. BW gain, feed intake and feed conversion ratio of male KND were higher than those of female KND （P 〈 0.05） during week 0 to week 8. The carcass yield of both strains increased from 6 weeks to 8 weeks （P 〈 0.05）. The breast meat ratio was the highest at week 8 whereas the leg meat ratio was the highest at 6 weeks of age in both strains （P 〈 0.01）. Lightness （L＊）, yellowness （b＊） and juiciness of meat were the highest at 6 weeks （P 〈 0.05）. Moisture, ash and fat contents of meat were the highest at 7 weeks （P 〈 0.05） and protein content was the highest at 8 weeks （P 〈 0.01）. These results may provide the basic data on growth performance and meat quality of large-type KND, which can be used for genetic improvements and rearing at commercial scale.

两种不同肉鸭屠宰方式中微生物污染情况调查研究

为了比较和分析两种不同肉鸭屠宰方式(常规屠宰和新工艺屠宰)中的微生物污染情况,试验对3种不同来源的鸭胴体采用国标法进行沙门菌、单核细胞增生李斯特菌、空肠弯曲杆菌和大肠杆菌O157∶H7的检验,同时测定样品中的菌落总数和大肠菌群。结果表明:采用新工艺屠宰的鸭胴体表面和内腔的菌落总数和大肠菌群数显著低于常规屠宰(P<0.05);除单核细胞增生李斯特菌检出率为0外,其他均有检出,并且常规屠宰的检出率高于新工艺屠宰。说明新工艺屠宰对鸭肉胴体具有减菌的效果。