鸡肉肉质评定方法研究进展  

Research Advance in Evaluation Methods of Meat Quality in Broiler

作　　者：席鹏彬[1] 蒋宗勇[1] 林映才[1] 郑春田[1] 

机构地区：[1]广东省农业科学院畜牧研究所,广州510640

出　　处：《动物营养学报》2006年第B12期347-352,共6页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家"973"计划(2004CB117500);农业部"948"项目(2006-G46);广东省自然科学基金研究团队项目(05200576)

摘　　要：目前国内外关于鸡肉肉质评定方法研究较缺乏,且尚未形成统一的肉质评价标准,研究者采用的肉质性状指标种类较多,且测定方法和条件千差万别。本文将对国内外文献报道的鸡肉肉质评定方法进行汇总分析,重点综述鸡肉肉色、pH、系水力、嫩度和风味等主要肉质性状指标的评定方法现状与研究概况,并提出建立一套系统、客观、准确的鸡肉肉质标准评定体系是目前亟待解决的问题,也是开展鸡肉肉质研究的基础。Studies on evaluation methods of meat quality in broiler are few and systematic evaluation standard of meat quality haven＇t been established. Variety of meat quality characteristics, and different measuring methods and conditions are used in the present literatures. This paper will review the present situation and research survey of main meat quality characteristics of broiler, including color, pH, water-holding capacity, tenderness and flavour of meat. The author of this paper consider that it is most important to establish systematic, objective and accurate evaluation standard of meat quality in broiler, on which developing researches on meat quality of broiler are based. [Chinese Journal of Animal Nutrition, 2006,18（Suppl） ： 347-3521

关 键 词：鸡 肉质 评定方法 

分 类 号：S828[农业科学—畜牧学]