查詢結果分析
相關文獻
- 機械去骨禽肉之回收率與品質性狀
- The Effect of Dietary Magnesium and Calcium Level on the Eggshell Quality and Mineral Content in Plasma, Eggshell and Bone in Laying Tsaiya Duck and Leghorn Hen
- 機械去骨雞肉供製法蘭克福香腸之品質特性
- 飼糧營養分濃度對涼季下產蛋雞生產性能及免疫反應之影響
- 酸液處理對分切雞胸品質之影響
- 雞卵重品質時代
- 臺灣土雞與白肉雞生長性能、屠體性狀與肌肉品質差異之研究
- 臺灣土雞與白肉雞生長性能、屠體性狀與肌肉品質差異之研究
- 機械去骨雞肉供製雞肉棒零食食品之品質研究
- 添加n-3不飽和油脂對雞肉法蘭克福香腸品質之影響
頁籤選單縮合
題 名 | 機械去骨禽肉之回收率與品質性狀=The Yield and Quality Characteristics of Mechanically Deboned Poultry Meat |
---|---|
作 者 | 黃加成; 陳義雄; | 書刊名 | 畜產研究 |
卷 期 | 31:3 1998.09[民87.09] |
頁 次 | 頁313-321 |
分類號 | 473.6 |
關鍵詞 | 機械去骨禽肉; 鴨; 雞; 品質; Mechanically deboned poultry meat; Duck; Chicken; Quality; |
語 文 | 中文(Chinese) |
中文摘要 | 為開發機械去骨禽肉之加工利用性,本試驗首就家禽屠宰工廠所滯留的鴨頸部、 背軀部及雞頸部為原料, 以探討其機械去骨肉之產率及肉質性狀,結果摘述如下:1. 不同 部位機械去骨肉之回收率; 去皮鴨頸為 53.11%,去皮雞頸為 58.59%,鴨背軀為 38.41%, 帶皮雞頸為 55.51%。2. 機械去骨肉之化學組成分以帶皮雞頸肉之水分及蛋白質顯比去皮雞 頸肉低,脂肪含量反較高成顯著差異 (P<0.05))。去皮鴨頸肉或去皮雞頸肉蛋白質含量約有 14 ∼ 15% 左右。而肌紅素含量鴨頸肉為 0.69mg/g,雞頸肉為 0.47mg/g。肉中總生菌數因 不同工廠而差異很大, 平均之生菌數約達 10 �間� 10 �� CFU/g °在 -18 ℃冷凍貯存 3 個月,其 PH 值變化甚微, T.B.A. 值及 V.B.N 值含量隨保存期間延長而增加,在此 3 個 月之貯藏期仍未達腐敗變質之程度,品質仍保良好。 |
英文摘要 | To enhance the utilization of mechanically deboned poultry meat in meat processing, the yield and quality of meat from duck neck, duck back and chicken neck by mechanical deboning were investigated. The results were as follows: 1.The yield of mechanically deboned poultry meat from the skinless duck neck, duck back,skinless chicken neck and skin on chicken neck were 53.11, 38.14, 58.59 and 55.51%, respectively. 2.The chemical composition of mechanically deboned poultry meat from the skin on chicken neck showed higher fat and lower moisture and protein contents than skinless chicken neck (P<0.05). The mean of protein level of skinless duck neck and skinless chicken neck of duck and chicken were 0.69 and 0.47 mg/g, respectively. The total bacterial counts of the mechanicallly deboned poultry meat were about 10 �間� 10 �� /g,and there was significant difference between dressing plants. When the mechanically deboned poultry meat were stored at -18 ℃ for 3 months, the pH value remained stable. However, the T.B.A value and V.B.N. value were increased with the storage period. There were no sign of deterioration and good quality was maintained during the storage period. |
本系統中英文摘要資訊取自各篇刊載內容。