鸡宰后屠体pH值影响因素及其变化规律的研究  

Influence Factors and Variation Rule of pH Value in Chicken Carcass

作　　者：张剑[1] 初芹[1] 张尧[1] 刘辉[1] 刘华贵[1] 

机构地区：[1]北京市农林科学院畜牧兽医研究所,北京100097

出　　处：《中国家禽》2014年第11期26-29,共4页China Poultry

基　　金：北京市农林科学院科技创新能力建设专项;国家肉鸡产业技术体系专项(CARS-42-Z02);国家自然基金青年基金项目(31001004)

摘　　要：选用北京油鸡、罗曼褐壳蛋鸡为试验材料,在相同条件下进行饲养,分别于8、16和20周龄进行屠宰,并在不同宰后时间(15 min、1 h、4 h、8 h、12 h、24 h和48 h)进行pH值测定。结果表明:肌肉部位、宰后时间、性别及周龄等因素是影响宰后pH值的较为重要的因素,而品种对宰后pH值影响较小。在宰后1 h内,腿肌和胸肌的pH值迅速下降,到12 h时pH达到最低值,然后缓慢上升,并且腿肉pH值的下降速率和上升速率一定程度地高于胸肌。This study was carried out to investigate the variation rule of pH value in chicken carcass. Beijing You chicks and Lohmann brown layers were reared in the same conditions and pH value was measured at different time（15 min,1 h,4 h,8 h,12 h,24 h and 48 h after slaughter）at the age of 8 weeks,16 weeks and 20 weeks,respectively.The results showed that muscle types,time after slaughter,gender and weeks of age were the most important factors,however,the breed has little effect on pH value. pH value rapidly declined during 1 h after slaughter,and the lowest pH reached at 12 h after slaughter,and then pH value increased slowly. The rates of increase and decrease of pH value in leg muscle were higher than those in breast muscle.

关 键 词：鸡 宰后pH值 变化规律 

分 类 号：S831[农业科学—畜牧学]