摘要
通过比较不同鸡品种去势及未去势鸡肉pH值、剪切力及肉品风味,研究去势对鸡肉肉质和风味的影响。试验结果表明,无论是白来航还是寿光鸡,去势鸡肉质感官综合评定结果均优于未去势鸡。这表明去势改善了鸡肉风味,使之更加鲜嫩多汁,富有口感。
The purpose of this paper was to study castration＇s effect on meat quality of different breed of male chickens： The results showed that, in castrated chickens,whether male or female,their meat quality was better than that of control chickens. It＇s a better improvement for chicken meat quality after castration.
出处
《中国家禽》
北大核心
2012年第2期14-17,共4页
China Poultry
关键词
去势
鸡肉品质
风味
castration
chicken meat quality
flavor
