CAJ | 학술논문

贮藏温度是影响宰后肉品质特性的重要因素，为此该试验以鹅肉为研究对象，分析了不同处理温度对鹅宰后肉品特性的影响。结果表明，在宰后24 h内，在15℃和30℃贮存条件下的胸肉和腿肉与0℃相比，其pH下降速度和僵直速度均变快，且肌糖原消耗也较快。在宰后24 h内，经30℃贮存处理的宰后胸肉和腿肉比0℃和15℃下的滴水损失大，并且胸肉和腿肉的肌节长度低于在15℃和0℃贮存条件下的肌节长度。在宰后0℃和15℃贮存条件下的胸脯肌肉的MFI较大。
저장온도시영향재후육품질특성적중요인소，위차해시험이아육위연구대상，분석료불동처리온도대아재후육품특성적영향。결과표명，재재후24 h내，재15℃화30℃저존조건하적흉육화퇴육여0℃상비，기pH하강속도화강직속도균변쾌，차기당원소모야교쾌。재재후24 h내，경30℃저존처리적재후흉육화퇴육비0℃화15℃하적적수손실대，병차흉육화퇴육적기절장도저우재15℃화0℃저존조건하적기절장도。재재후0℃화15℃저존조건하적흉포기육적MFI교대。
Different temperature was the most important factor to examine the effect of meat quality at postmortem.The experiment was to study the effect of different temperature on meat quality in goose. The results showed that pH and glycogen of breast and leg muscle were lower at 15 ℃ and 30 ℃ than at 0 ℃,and the R-value was higher at 15 ℃ and 30 ℃ than at 0 ℃ within 24 h postmortem. Drip loss was higher at 30 ℃ than at 0 ℃ and 15 ℃. There was no significant difference in sarcomere length of breast and leg muscles at 0℃and 15℃. The MFI value of breast and leg muscles at 30 ℃was the lowest,and MFI of breast muscle were significantly higher at 0℃and 15℃than at 30℃.