TITLE:
Numerical Analysis of Meat Quality Traits of Ningdu Yellow Rooster
AUTHORS:
Yi Zhang, Min Zhou, Wenbing Wu, Xuenong Zhu, Yuwen Tan
KEYWORDS:
Ningdu Yellow Rooster, Meat Quality, Numerical Analysis
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.11,
November
24,
2020
ABSTRACT: In order to study
the meat quality characteristics of Ningdu yellow rooster, the 7 indexes of 120 healthy Ningdu yellow roosters after slaughter at the age of 16
weeks were determined, and correlation analysis, regression analysis and principal component analysis were carried
out among the indexes. The results showed that the variation coefficient of PH value was smaller
than that of water drop rate and meat colorimetric, and the lactic acid
produced by anaerobic glycolysis of glycogen in chicken meat was slower. Through
correlation analysis, the 24-hour drip rate was strongly correlated with the
48-hour drip rate (coefficient ≥ 0.7, p ≤ 0.05),
and the other indicators were independent of each other. By means of regression analysis, the regression equation (fitting degree R2 = 0.984)
of 24- and 48-hour drip rate was
established. Principal component analysis synthesized 7 indicators into 3 principal
components, with a cumulative contribution rate of 70.13%, indicating that the
meat quality of Ningdu Yellow chicken rooster is mainly selected by water drop
rate, PH value and meat color test.