摘要
本文测定了４个品种鸡的两个性别、两个部位的肌肉和脂肪、活体及屠体的８０项指标。有７５％脂肪性状及肌肉的理化和组织学性状，在不同品种、部位间有显著或极显著差异性；少部分性状在不同性别间有显著差异。影响鸡肉品质的主要因素是品种和部位。有极少部分肌肉和脂肪性状，可以用活体或屠体性状进行预测。４种鸡肉品质的优劣顺序是：新浦东、土杂、京白、ＡＡ。
Four kinds of chicken's fat,living body and butchered body,male and female,were tested in two meat locations,concerning 80 items.75 percent of physicochemical,histological properties were different in very marked or marked degree(p<0.01 or p< 0.05 )among different chicken kinds and between different locations.A few properties were different in marked degree(p<0.05)only between different sexes.Chicken and meat location were the main factors affecting meat properties,a few parts of chicken and fatty properties can be predicted by living body and butchered body properties.The four chicken varieties were evaluated in the order of Xinpudong chicken,location chicken,Jingbai chicken,ArberAcres chicken.
出处
《山东农业大学学报（自然科学版）》
CSCD
1997年第1期13-20,共8页
Journal of Shandong Agricultural University：Natural Science Edition
关键词
鸡肉
理化性状
组织学性状
脂肪性状
chicken
physicochemical properties
histological properties
fatty properties
