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Determining the production and processing factors that influence poultry breast meat dimensions and quality.

机译：确定影响家禽胸肉尺寸和质量的生产和加工因素。

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摘要

Breast filet is the major profit in poultry industry. Trimming breast filet to meet the consumer preferences such as certain weight, shape, and size is consider an economic losses such as lower yield and labor. Research indicates that light intensity, duration of light had an affect on broilers growth. Also, handling has an affect on meat quality attributes. In addition, deboning time has an affect on meat quality characteristics. Studies on the effect of lighting treatments (lighting intensity and lighting periods), handling treatments and deboning time on filet dimensions and meat quality characteristics were conducted. In the first experiment, lighting intensity showed an affect on broilers body weight. Broiler exposed to dim light were heavier than those exposed to bright light. Along with improved in body weight, the filet weight of broilers raised under dim light were heavier than those under bright light. The filet dimensions such as filet length and filet area of filet from the dim light broilers were longer and bigger compared to filet of bright light broilers. In contrast, handling treatments have no affect on filet dimensions and meat quality attributes. Filet deboned at early deboning time post-mortern (2 h) had a higher shear value than those deboned at 4 h post-mortem. Filet deboned at 2 h post-mortem from broilers exposed to dim light had a higher shear value compare to those filet from bright light broilers. In the second experiment, the lighting periods was not showing an affect on broiler body weight. However, filet weight and filet dimensions such as filet length, filet width, filet height, and filet area from broilers exposed to bright long light periods were significantly greater than those filet from broilers exposed to dim long light periods. Shear value of filet deboned at 2 h post-mortem was higher compare to filet deboned at 4 h post-mortem. Results from these experiments suggest that lighting treatment could improve the broilers body weight, and filet dimensions. However, deboning time has to be in consideration when dealing with meat quality characteristics such as meat tenderness.
机译：胸脯肉是家禽业的主要利润。修剪胸脯肉以满足消费者的喜好，例如一定的体重，形状和大小，这被认为是经济损失，例如产量降低和劳动力减少。研究表明，光照强度，光照持续时间对肉鸡的生长有影响。另外，处理对肉品质量有影响。此外，去骨时间会影响肉的品质特性。研究了光照处理（光照强度和光照时间），处理方法和去骨时间对鱼片尺寸和肉品质特性的影响。在第一个实验中，光照强度对肉鸡体重有影响。暴露在暗光下的肉鸡比暴露在强光下的肉鸡重。随着体重的增加，在昏暗的光线下饲养的肉鸡的鱼片重量要比在明亮的光线下饲养的肉鸡的重量重。与弱光肉仔鸡的菲力相比，昏暗肉仔鸡的菲力的长度（例如菲力长度和菲力面积）更长，更大。相反，处理方法对鱼片尺寸和肉品质属性没有影响。死后去骨早期（2 h）去骨的去皮肉的剪切值高于死后4 h去骨的去骨肉的剪切值。与暴露于强光肉仔鸡的菲力相比，宰后2 h暴露于昏暗光线的肉仔鸡的菲力具有更高的剪切值。在第二个实验中，光照时间未对肉鸡体重产生影响。但是，暴露于明亮的长时间光照的肉仔鸡的腓骨重量和腓骨尺寸（例如，腓骨的长度，腓骨宽度，平坦的高度和腓骨面积）显着大于暴露于暗淡的长时间光照的肉鸡的腓骨。死后2小时去骨的去皮牛腿的剪切值高于死后4小时去骨的去皮牛腿的剪切值。这些实验的结果表明，光照处理可以改善肉鸡的体重和鱼片尺寸。但是，在处理肉质特性（如肉嫩度）时，必须考虑剔骨时间。

著录项

  • 作者

    McKee, Nida Aksara.;

  • 作者单位

    Auburn University.;

  • 授予单位 Auburn University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2005
  • 页码 88 p.
  • 总页数 88
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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