屠宰後分切時間與去骨方式對鴨腿肉品質的影響

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题名:	屠宰後分切時間與去骨方式對鴨腿肉品質的影響 Effect of different cutting time and deboning methods after slaughtering on the quality of deboning duck drumstic
作者:	盧更煌關瑋廷夏良宙 Lu, G. H. Kuan, W.T. Hsia, L. C. (東方技術學院食品科技系)
贡献者:	東方技術學院食品科技系
关键词:	鴨腿肉品質分切去骨 duck drumstick cutting time deboning
日期:	2008-12
上传时间:	2012-06-25 15:25:09 (UTC+8)
摘要:	本試驗在探討鴨於屠宰後不同時間分切和不同去骨方式對鴨腿肉生菌數、溫度和產量之影響。試驗採用商業屠宰廠生產線上鴨腿80條，逢積分配到8個處理組，每處理10重覆，試驗設計為4x2之複因子設計，分切時間分為屠宰後第1、2、3或4小時，而鴨腿去骨方式分為機器或人工。試驗於14℃作業環境進行，剛分切出來之鴨腿，去骨前於鴨腿外側和骨側採樣，去骨後於鴨腿外側、內側和骨側採樣。資料收集方面，於試驗期間繼父去骨前後之總生菌數、大腸桿菌數、內溫及種量。試驗結果顯示，屠宰後開始分切之時間隔愈久，生菌數有愈多之趨勢，除了去骨前骨側溫度隨時間增加有增加之趨勢外，去骨前、後壓肉外側與去骨後壓肉內側之溫度皆隨時間呈現週期性(先降後升再降)變化(P<0.001)，而去骨鴨肉產量隨時間增加有減少之趨勢；機謝去骨至　生菌數有較人工去骨膏之趨勢，特別是機械去骨後鴨腿肉內側總生菌數顯著性較高(P<0.01)，且機謝去骨之肉溫(P<0.01)較高而產量較低(P<0.05)。 The objective of the study was to determine the effect of different cutting time and deboning methods on the bacteria count. Temperature and yield of deboning duck drumstick. Eighty drumsticks from commercial slaughterhouse were randomly allocated into 8 treatments. 10 replications per treatment. The experimental design was a 4x2 factorial design. The cutting time was 1st, 2nd, 3rd or 4th hr after slaughter while deboning method was done by machinery or manually. The study was carriedout under 14℃, as the drumstick was excised from the carcass. Before deboning, samplings were carried out on both side surfaces of the drumstick. After deboning, samples were collected on the surface, inside the drumstick and surface of the bone. For data collection, total bacteria count, E coli, meat temperature and weight before and after deboning were determined. The results showed that the longer of the cutting time after slaughtering, the bacteria count tended to be higher. Except before deboning, the temperature at the side of the bone would increase when time increased. Temperatures of the outer surface of the drumstick before and after deboning and the inner surface of the meat were changing(P<0.001) in a cyclic manner (decreased initially and increase) with time, while the yield of meat was reduced as time increased. The bacteria count of meat which bone removed by machinery was higher, especially the bacteria count of the inner side of meat was significantly higher(p<0.01) after machinery deboning, and the meat temperature of machinery deboning was higher(P<0.01) while yield was lower(P<0.05).
關聯:	中國畜牧學會會誌, 第37卷增刊 Journal of the Chinese society of animal science
显示于类别:	[餐飲管理系] 期刊論文

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