頁籤選單縮合
題名 | CO[feaf]氣體昏迷屠宰法對不同種類家禽屠體品質之影響 |
---|---|
作者 | 陳明造; 黃珠芳; 王詩韻; 王慈圓; 胡素娟; 項文麗; | 書刊名 | 食品科學 |
卷期 | 21:3 1994.06[民83.06] |
頁次 | 頁228-234 |
分類號 | 473.6 |
關鍵詞 | 白肉鷄; 鴨; 昏迷; 屠體品質; Broiler; Duck; CO[feaf]-stunning; Carcass quality; |
語文 | 中文(Chinese) |
中文摘要 | 購入土番鴨20隻(90日齡,平均活體重2.5kg),有色雞20隻(12週齡,平均活體重1.5kg)以及白肉雞40隻(6週齡,平均活動重1.5kg),做為實驗動物。經CO280%氣體昏迷,放血後進行屠宰,於屠後45分鐘內進行屠肉品質測定。結果發現: 放血率以土番鴨最高,有色雞和白肉雞沒有顯著差異。而昏迷時間土番鴨和白肉雞間沒有差異,兩者均比有色雞和白肉雞沒有顯著差異。而昏迷時間土番鴨和白肉雞間沒有差異,兩者均比有色雞長。至於瘀血率以有色雞顯著高於土番鴨和白肉雞。屠後45分鐘內胸內之pH值三者間沒有差異,均在pH6.4以上。胸肉色澤的白色度以白肉雞最高,有色雞次之而土番鴨最低。 |
英文摘要 | Twenty mule ducks (90-day old, av. Body weight 2.5kg), 20 colored chickens (80-day old, av. Body weight 1.5kg), 40 broilers (42-day old, av. body weight 1.5kg) were used as the test birds. The birds were stunned in a chamber filled with 80% CO2, then bleeded and slaughtered. Quality of carcass was determined 45 minutes postmortem. The results were as follows: Bleeding rate for mule ducks was highest among three species of birds, but significant difference in stunning time between mule duck and broiler, but both were longer than the colored chicken in the stunning time. heamorrhaging rate for the colored chicken was higher than mule duck and broiler. The pH of breast muscle was no significantly different among three species of birds within 45 minutes postmortem, all pH values were above 6.4. L-value of breast muscle for broiler was highest, the colored chicken was the next in order, and mule duck was lowest. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。