Abstract：In this study, the effects of yellow-feathered broiler carcasses stored at 0–4 ℃ for different durations (0, 24 and 48 h) on the eating quality of Mengshan stir-fried chicken were investigated. Stir-fried thigh and breast meat were sampled for the determination of color, texture, pH value, water-holding capacity, volatile contents and sensory evaluation. The results showed that the brightness value (L*) of stir-fried breast meat in the 0 h (control) and 24 h groups were significantly higher than that in the 48 h group (P < 0.05), while the L* of stir-fried thigh meat in the 24 h group was significantly higher than that in the other groups (P < 0.05). The hardness of stir-fried thigh and breast meat in both the 0 h and 24 h groups was significantly higher than that in the 48 h group (P < 0.05). Sensory evaluation showed that while aroma scores were significantly lower (P < 0.05) in the 48 h group and color scores in the 24 h group were significantly higher (P < 0.05), there were little differences in taste, appearance and overall sensory scores among all groups (P > 0.05). Therefore, yellow feather broiler carcasses should be stir-fried within 24 hours postmortem for better eating quality of Mengshan stir-fried chicken.
许梦珊，姚 媛，孙京新，黄 明，李显耀，赵纪华，冯永胜，孟凡生. 黄羽肉鸡胴体冷藏时间对蒙山炒鸡食用品质的影响[J]. 肉类研究, 2019, 33(7): 56-60.
XU Mengshan, YAO Yuan, SUN Jingxin, HUANG Ming, LI Xianyao, ZHAO Jihua, FENG Yongsheng, MENG Fansheng. Effects of Cold Storage Time of Yellow-Feathered Broiler Carcass on Eating Quality of Chinese Stir-Fried Chicken from Mengshan. Meat Research, 2019, 33(7): 56-60.
2019, Vol. 33 
