白条现象的发生率及其对火鸡胸脯生肉和加工肉品质特性的影响。
Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat.
作者信息
Mudalal Samer
机构信息
Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, P.O. Box 7, Nablus, Palestine.
出版信息
Food Sci Anim Resour. 2019 Jun;39(3):410-417. doi: 10.5851/kosfa.2019.e35. Epub 2019 Jun 30.
The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holding capacity). In total, about 2300 breasts from 22 flocks were used to assess the incidence and 60 breasts to evaluate the quality traits. Our study showed that the total incidence of moderate and severe white striping was 61.3% out of them, moderate cases were 49.4%. Severe white striped turkey breast exhibited significantly lower protein content (21.1 vs. 23.2 and 23.16%, p<0.05) and higher fat content (2.3 vs. 0.77 and 1.76%, p<0.05) if compared to normal and moderate white striped breast respectively. Moreover, moderate and severe white striped meat showed significantly higher redness (a*) (2.98 and 3.14 vs. 1.48, p<0.05) and yellowness (b*) indexes (7.27 and 7.95 vs. 4.05, p<0.05) than normal meat, respectively.
本研究的目的是评估白条异常的发生率及其对生火鸡胸脯肉和加工火鸡胸脯肉质量特性（化学成分、颜色特性和持水能力）的影响。总共使用了来自22个鸡群的约2300个胸脯肉来评估发生率，并使用60个胸脯肉来评估质量特性。我们的研究表明，中度和重度白条的总发生率为61.3%，其中中度病例占49.4%。与正常和中度白条胸脯肉相比，重度白条火鸡胸脯肉的蛋白质含量显著较低（分别为21.1%对23.2%和23.16%，p<0.05），脂肪含量较高（分别为2.3%对0.77%和1.76%，p<0.05）。此外，中度和重度白条肉的红度（a*）（分别为2.98和3.14对1.48，p<0.05）和黄度（b*）指数（分别为7.27和7.95对4.05，p<0.05）均显著高于正常肉。
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