鸡宰后屠体pH值影响因素及其变化规律的研究

摘要

[目的]该研究旨在研究鸡宰后屠体pH值影响因素及其变化规律。[方法]选用北京油鸡、罗曼褐壳蛋鸡为试验材料，在相同条件下进行饲养，分别于8、16和20周龄进行屠宰，并在不同宰后时间(15 min、1、4、8、12、24和48 h)进行pH值测定。[结果]肌肉部位、宰后时间、性别及周龄等因素是影响宰后 pH值的较为重要的因素，而品种对宰后 pH值影响较小。在宰后1 h内，腿肌和胸肌的 pH值迅速下降，到12 h时 pH达到最低值，然后缓慢上升，并且腿肉 pH值的下降速率和上升速率一定程度地高于胸肌。[结论]该研究为鸡的肉质育种提供依据。%Objective] This study aimed to investigate influencing factors and variation trends of muscle pH in chickens after slaughter. [Method] Beijing You chickens and Lohmann brown chickens were reared under the same conditions and slaughtered at the age of 8, 16 and 20 weeks, respectively. At different time (15 min, 1, 4, 8, 12, 24 and 48 h) after slaughter, pH value of breast muscles and leg muscles was measured. [Result] The results showed that muscle position, post-slaughter time, gender and week age were important factors influencing pH value, but the breed had little effect. Within 1 h after slaughter, pH value of breast muscles and leg muscles declined rapidly, which reached the minimum level at 12 h after slaughter, and then increased slowly. In addition, pH value of leg muscles exhibited higher decline and increase rates than that of breast muscles to some extent. [Conclusion] This study provided basis for breeding of chickens with excel ent meat quality.