頁籤選單縮合
題名 | 屠前緊迫對屠後鴨隻肌肉低溫熟成時pH值、可抽出性鈣及ATP含量變化之影響=Effect of Ante-Mortem Stress on Post-Mortem Variation in pH Value, Extractable Calcium and ATP Contents of Duck Muscles |
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作者姓名(中文) | 盧建仁; 林亮全; | 書刊名 | 中國畜牧學會會誌 |
卷期 | 26:1 1997.03[民86.03] |
頁次 | 頁99-108 |
分類號 | 473.6 |
關鍵詞 | 土番鴨; 屠前緊迫; 腺嘌呤核苷三磷酸; 游離鈣; 肉熟成; Mule duck; Ante-mortem stress; Adenosine triphosphate; ATP; Extractable calcium; Aging of meat; |
語文 | 中文(Chinese) |
中文摘要 | 採購 30 隻 75 ± 5 日齡,體重 3.0 ± 0.4 kg 之市售土番鴨( muleduck), 取回飼養 10 天後,再依完全逢機方式分配成二組,一組為控制組,正常供給飼料和飲水,且 屠前不施予緊迫;另一組則為緊迫處理組,屠前實施 12 小時禁食,但充份供給飲水,且於 屠前予以人為追趕 10 分鐘。兩組均在屠前以戊基巴比特魯鈉 (sodium pentobarbital ) 靜脈注射( 0.44 ml/kg ),使無知覺後,倒掛割頸、放血,不經脫毛,在 10 分鐘內取下 胸肉與腿肉, 屠後馬上處理、分析,為第 0 天組。 其餘以保鮮膜包裝,置低溫( 5 ° C )一定時間貯藏後處理、分析,以探討屠前施予禁食,外加追趕緊迫,對鴨肉嫩化之生化特 性的影響。試驗結果顯示鴨隻屠後胸肉於貯藏期間之 pH 值,緊迫組與控制組間之差異不顯 著。但腿肉之 pH 值,緊迫組則極顯著地高於控制組 ( P<0.01)。而屠後鴨胸肉內腺嘌呤 核��三磷酸( ATP)之含量,緊迫組與控制組間無顯著差異存在。但在腿肉方面,緊迫組 A TP 含量於甫屠後極顯著地較低( P<0.01)。至於屠後鴨肉肌纖維中游離鈣之釋出量,均有 隨貯藏時間增加而逐漸增多的趨勢。 |
英文摘要 | Thirty mule ducks (75 ± 5d of age) averaging 3.0 ± 0.4 kg were obtain ed from market for investigating the effects of ante-mortem stress on post-mortem variation in extractable calcium and ATP contents of duck muscle. After feeding for 10 days, they were divided into two groups at random. The control group was fed and watered normally; the stress group was fasted 12 hours but supplied with sufficient water and was chased after for 10 minutes before slaughtering. Both groups were treated by intravenous injection of sodium pentobarbital. After becoming unconscious, they were hung down; then their necks were cut and bled without defeathering. Ther breast and thigh meats were taken within ten minutes for treatment and analysis after slaughterng. This group was labeled 0 day. The others were packed in PE film after slaughter and kept at low temperature (5 ° C ) over certain periods, and then analyzed to study the effect of stress caused by fasting and chasing and how the stress affected the variation in tenderness characteristic of duck meat.The results were as follows: 1.Variation of pH value: For the pH value of breast meat after slaughter, there were no significant differences between the stress and control groups. The pH value of the thigh meat of the stress group was significantly higher than the control group (P<0.01). 2.Variation of ATP: The breast meat showed no significant difference between the ATP content of either stress or control groups. However, the ATP content of thigh meat in the stress group decreased significantly right after slaughtering as compared to the control group (P<0.01). 3.Extractable calcium: After slaughtering, the release of myofibrillar calcium content of both groups increased with the storage time. |
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