宰后处理方式对鸡肉品质及加工性能的影响  

Influence of Post-slaughter Processing on Chickens Quality and Processing Capability

作　　者：张海峰[1] 白杰[1,2] 张英[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏食品检测中心,宁夏银川750021

出　　处：《肉类研究》2009年第8期32-36,共5页Meat Research

摘　　要：鸡肉营养价值丰富,是禽肉中的佼佼者。鸡宰后处理对鸡肉品质和加工特性会产生一定的影响。多年以来,国内外学者对肉质开展的研究,取得了较大进展。在此基础上,本文对宰后处理对鸡肉品质和加工性能的影响进行了综述,以期为鸡肉肉质的进一步研究提供基础资料和理论依据。chicken contains enrich nutrition and is the best meat of Poultry. The post-slaughter processing will have a certain impact on quality of chicken and processing characteristics. Over the years, scholars at home and abroad to carry out quality research, great progress has been made. On the basis of these researches, the effect of post-slaughter processing on chicken quality and processing characteristics were reviewed in this paper. The purpose of this paper is to provide basic data and theoretical basis for the further study of chicken meat.

关 键 词：宰后处理 鸡肉 肉质 加工性能 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]