Effects Of Chilling Time Of Carcass On Postmortem The Physical Chemical Properties And Quality Of The Northeast White Geese

（1）The objective of this experiment was to compare the meat quality characteristics between breastmeat and leg meat of the northeast white goose and the conventional ingredients of meat in different parts ofnortheast white geese.80northeast white geese were random captured which had been grazing bred100daysin the prairie, after the commercial slaughter process, we tested meat in24h post-mortem, these included pHvalue, WHC, colour and lustre, sarcomere length, physical properties and the conventional ingredients ofbreast, legs, neck and wing four parts. The experimental results showed that the pH value, colour and luste,sarcomere length and WHC of the breast meat were significantly lower than those of the leg meat (p<0.05);The hardness, cohesion, elastic, adhesiveness and chew mince property of the breast meat were significantlyhigher than those of the leg meat (p<0.05). Suggest that the breast meat quality was not as good as the leg meatquality, but the processing characteristics of the breast meat after mincing was better than the leg meat. Theresult of testing the conventional ingredients showed that the moisture content of the breast meat and leg meatwas significantly below the neck meat and wing meat. The protein content of the breast, leg and wing meatwas significantly higher than the neck meat. The fat content of the leg meat was supreme, the next were breastmeat and neck meat, wing meat was the lowest. The calcium content of the breast meat was the same as the legmeat, but it was significantly lower than wing and neck meat. The phosphorus content in the different part hadno difference.（2）The objective of this study was to examine the effects of different chilling-time on physicochemicalproperties of Northeast white geese of post-mortem time. Selecting eighty100-day-old Northeast white geesewhile commercial slaughter process slaughtering in ice water chilling0.5h or1.5h groups after of. Breast andled meat was obtained from geese at0、3、6、9、24h post-mortem when that pH, R-value, glycogen content,sarcomere length and MFI were tested，meanwhile two groups in24h post-mortem were tested water-holding,color and physical index determination. Experiment showed that: Chilling1.5h group that the reduced rate ofglycogen content is smaller than chilling0.5h group. Decreased rate the fastest on glycogen content of twoexperimental groups into post-mortem0~6h, due to the effect of glycogen content on pH, sarcomere length,R-value and MFI, therefore, variety of indicators changes are the most significant during postmortem0~6h.After the chilled water cooling time goose breast and leg meat and the meat color is a significant impact.chilling for a long time, lower the L*of the breast meat, the a*and b*increased; the leg meat is the L*and b*increased, while the a*lower. The results suggest to extend the chilling time for the goose breast meat and legmeat hardness increase, cohesive and adhesive lower, goose breast muscles in the ground meat after processingcharacteristics significantly better than the leg muscles, imply that water-soluble proteins of goose breastmuscle salt-soluble protein content may be higher than the leg muscles. The different cooling time on thebreast meat and leg meat drip loss and cooking loss were not significantly different.