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Volume 21 Issue 3
Apr.  2012
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FANG Gui-you, LI Zhong-rong, FENG Yu-lan, WEN Jie, CHEN Ji-lan, XIE Xin-dong, MIAO Fu-rong, YANG Ye. Correlation among meat characteristics of quality chickens[J]. Fujian Journal of Agricultural Sciences, 2006, 21(3): 219-224.
Citation: FANG Gui-you, LI Zhong-rong, FENG Yu-lan, WEN Jie, CHEN Ji-lan, XIE Xin-dong, MIAO Fu-rong, YANG Ye. Correlation among meat characteristics of quality chickens[J]. Fujian Journal of Agricultural Sciences, 2006, 21(3): 219-224.
shu

Correlation among meat characteristics of quality chickens

  • 1.

    Institute of Animal Husbandry and Veterinary Medicine Research, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China;

  • 2.

    Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100094, China

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  • Received Date: May 07, 2006
    Graphical Abstract
    • Abstract
  • The correlationship among meat quality traits of breast muscle and leg muscle in the quality chickens were studied.The princomp of meat quality traits were also studied.The IMF was positively related with pH1,pH2,and muscle fibre density,but negatively with muscle cooking loss,shear force value and fibre diameter.The muscle pH was negatively associated with muscle cooking loss,shear force value and fibre diameter,but positively with fibre density(P0.05).The muscle dropping loss was negatively related with the muscle cooking loss and fibre density,but positively with muscle shear force value and fibre diameter.The muscle cooking loss and shear force value were positively with fibre diameter,but negatively with fibre density(P0.05).The princomp results of meat quality traits were showed that the breast meat quality traits can be expressed by four principal components and the leg meat quality traits by two principal components.
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    • References (4)
  • GINEVRA L B,SABINA L,ALTERO A.Aspects of meat quality:trace elements and B vitamins in raw and cooked meats[J].Journal of Food Composition and Analysis.2005.18(1):39-46.
    SEIDEMAN S C,KOOHMARAIE M,CROUSE J D.Factors associated with tenderness in young beef[J].Meat Science,1987,20:281-291.
    OKEUDO N J,MOSS B W.Interrelationships amongst carcass and meat quality characteristics of sheep[J].Meat Science,2005,69:1-8.
    SILVA J A,PATARATE L,MARTINS C.Influence of ultimate pH on bovine meat tenderness during ageing[J].Meat Science,1999,52:453-459.
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