Effects Of Different Treatments Of Carcass After Slaughter On Food Quality Of Chicken Products

Chicken has the characteristics of high protein,low fat,low cholesterol and high fiber content.Although chicken is rich in nutrients,it is also a medium for microbial reproduction,which in turn affects the safety of chicken food.Compared with live chickens,chilled chickens are safer and healthier,and can avoid problems such as feces,slaughtering sewage and odor during poultry trade.However,it is currently uncertain whether the quality of chicken products made from chilled chickens will change compared to the quality of live chickens.The research on this issue is now conducted to investigate the effects of cold storage on the quality of food after chicken slaughter.The promotion and application of chicken provides a scientific theoretical basis.In this paper,the main research contents and results are as follows:1.Effects of different cold storage treatments on food quality and microstructure of sliced cold chicken cooked with yellow feather broiler carcasses after slaughter were studied in this paper.In this experiment,choosing 10 yellow feather broilers.Postmortem carcasses were randomly in common cold storage and electrostatic cold storage(2100~3000V)placed for 2 days.Starting from 0 days(postmortem),the carcasses were removed to be cooked into sliced cold chicken every day.Samples were taken to determine pH value,shear force,texture characteristics,content and kind of volatile compounds,tissue sections and sensory evaluation.The results show that electrostatic cold storage can improve heat resistance of chicken and delay the decline of food quality of chickens.In order to better maintain food quality of chilled chickens,it is suggested that chilled chickens of ordinary cold storage are sold as early as possible,while chilled chickens of electrostatic cold storage can be appropriate to extend the shelf life.2.The effect of different cold storage treatments on the eating quality of Dezhou braised chicken.12 Chinese North chai chickens were selected.After slaughter,the cockroaches were divided into 6 groups.The control group(C),the frozen group(F),the fried general frozen group(FOR),the fried electrostatic refrigeration group(FER),the ordinary chilled deep-fried group(ORF),and the electrostatic refrigerated deep-fried group(ERF).Samples were taken to determine tenderness,water loss rate,pH value,texture characteristics,meat color,volatile matter content and species and sensory evaluation.The results show that the shearing force,hardness,brightness and chewiness of the braised chicken decreased significantly after freezing.The redness value and the pressurized water loss rate were significantly higher than those of the fresh braised chicken,and the flavor substances were slightly reduced compared with the fresh braised chicken.Therefore,in order to ensure the eating quality of Dezhou braised chicken,we should choose fresh Chai chicken carcass as the raw material for braised chicken production,and avoid chilled chicken meat for too long.3.In this paper,the meat quality of yellow broiler chickens was studied and the quantitative analysis of meat quality was carried out under different refrigerating time.Select 9 sanhuang chickens and slaughter them at the same time: Three randomly selected for the control group,after slaughter,directly making selection method for mengshan Fried chicken,and take a chicken leg meat and chicken breast as the research object,research incarnadine,pH,tender degrees,quality and structure,water holding rate,indices such as flavor substance content and variety,and sensory evaluation;The other two groups,respectively at 0 to 4 ? storage after 24 h,48 h,pool,take samples of chicken breast.The results showed that the yellow feather broiler was slaughtered at 0 to 4? for 24 h,and then directly fried in the flesh color,shearing force,water holding rate and other indicators were not significantly different,but the flavor material was directly fried after slaughter.It can be preliminarily concluded that the chilled meat of yellow broiler chickens at 0 to 4?and 24 h directly after slaughter had no significant difference in eating quality of Mengshan fried chicken.