Comprehensive goose quality evaluation method

Abstract

The invention relates to a comprehensive goose quality evaluation method. The method comprises the following steps: testing six indexes such as the pH value, the protein content, the fat content, the moisture content and the collagen content of goose, establishing a main component comprehensive evaluation module (Y=0.237zx1+0.130zx2-0.410zx3+0.352zx4+0.388zx5+0.211zx6), in the formula, zx1, zx2, zx3, zx4, zx5 and zx6 respectively represent testing values of standardized goose chest muscle pH, fat content, moisture content, collagen protein content and cholesterol content; respectively calculating comprehensive scores of goose to be tested, and sequencing according to comprehensive scores, thereby confirming the quality of the goose. The contribution rates of the two front main components are respectively 62.32% and 30.17%; the accumulation rate is up to 92.49%, the comprehensive level of meat can be reflected to the maximum extent, and the effectiveness degree of evaluation function differences can be increased, so that the evaluation accuracy is improved, and good application prospects can be achieved.

Description

technical field

[0001] The invention relates to the technical field of poultry breeding, in particular to a method for comprehensive evaluation of goose meat quality. Background technique

[0002] At present, many scholars at home and abroad usually use the tasting method to identify the meat quality of goose, but this method has a lot of subjectivity. In the objective measurement and evaluation method, it is only limited to the judgment and comparison of individual traits such as the chemical composition and physical indicators of the muscle. As far as a certain meat goose is concerned, one or several meat quality traits are often better, while other traits are poor, and there are often contradictory results between unit traits, so it is difficult to evaluate different breeds or different feeding methods. Evaluation of goose meat quality. At the same time, as meat quality is a comprehensive trait, it is difficult to scientifically determine the weight of each unit trait, ...

Examples

Embodiment Construction

[0016] (1) After the meat geese were grown to 70 days old under 4 different feeding methods, grazing, grazing + supplementary feeding, grazing + supplementary feeding, and full house feeding, the neck feathers of one side of the chest were plucked, respectively. Cut and separate the chest skin, take the left and right pectoralis major muscles, and set aside. Sampling tools should be clean and dry. Temporarily store the ice box at 4°C, and ensure that the samples are intact and free from loss during transportation.

[0017] (2) Within 60 minutes after slaughter, use a pH meter (model: DELTA320, Mettler-Toledo Instruments (Shanghai) Co., Ltd.) at room temperature to completely embed the electrode head in the pectoral muscle, and measure the The pH values ​​of middle and far keels (accurate to 0.01), and the average values ​​of goose meat under 4 different feeding methods were 5.995.96, 5.75 and 5.84, respectively.

[0018] (3) A gas chromatograph (model: 890A, Agilent, USA) wa...

technical field

[0001] The invention relates to the technical field of poultry breeding, in particular to a method for comprehensive evaluation of goose meat quality. Background technique

[0002] At present, many scholars at home and abroad usually use the tasting method to identify the meat quality of goose, but this method has a lot of subjectivity. In the objective measurement and evaluation method, it is only limited to the judgment and comparison of individual traits such as the chemical composition and physical indicators of the muscle. As far as a certain meat goose is concerned, one or several meat quality traits are often better, while other traits are poor, and there are often contradictory results between unit traits, so it is difficult to evaluate different breeds or different feeding methods. Evaluation of goose meat quality. At the same time, as meat quality is a comprehensive trait, it is difficult to scientifically determine the weight of each unit trait, ...

Examples

Embodiment Construction

[0016] (1) After the meat geese were grown to 70 days old under 4 different feeding methods, grazing, grazing + supplementary feeding, grazing + supplementary feeding, and full house feeding, the neck feathers of one side of the chest were plucked, respectively. Cut and separate the chest skin, take the left and right pectoralis major muscles, and set aside. Sampling tools should be clean and dry. Temporarily store the ice box at 4°C, and ensure that the samples are intact and free from loss during transportation.

[0017] (2) Within 60 minutes after slaughter, use a pH meter (model: DELTA320, Mettler-Toledo Instruments (Shanghai) Co., Ltd.) at room temperature to completely embed the electrode head in the pectoral muscle, and measure the The pH values ​​of middle and far keels (accurate to 0.01), and the average values ​​of goose meat under 4 different feeding methods were 5.995.96, 5.75 and 5.84, respectively.

[0018] (3) A gas chromatograph (model: 890A, Agilent, USA) wa...