Change Of Physicochemical Properties During Rigor Setting And Compare Of Quality Property Of Post-mortem China-Lindian Native Chickens And Arbor Acres Brollers

The objective of this study compared the physicochemical properties of0to24h post-mortem breast andleg meats in China-Lindian Native Chickens (CLNC) and broilers (AA) and compared the meat qualitycharacteristics and general components of24h post-mortem breast and leg meats in CLNC and AA.120CLNC (65days of age,60of male and60of female,1.5-2.0kg live weight) and120AA (45days of age,60of male and60of female,1.8-2.2kg live weight) were obtained from a chicken farm of Heilongjiangprovince with the same level of feed nutrition. The pH, R-value, glycogen content, sarcomere length,myofibrillar fragmentation index (MFI) at0,3,6,24h post-mortem and drip loss, cooking loss, total loss,color, shear force, routine component at24h post-mortem of breast muscle and leg muscle were determined.The results showed that:During0to24h post-mortem, the pH value decreased significantly (P<0.05). R-value was notsignificantly different at the same post-mortem time of CLNC and AA (P>0.05),6h post-mortem reached therigor peak. Glycogen glycolysis rate of the leg muscle in AA was faster than that in CLNC. Sarcomere lengthof24h post-mortem breast muscle and leg muscle in CLNC were all significantly longer than that in AA(P<0.05), sarcomere length of CLNC had a less shrinkage. The MFI increased during post-mortem time, it wasnot significantly different at the same post-mortem time of CLNC and AA (P>0.05).The pH of breast muscle of CLNC was significantly higher than AA (P<0.05), the leg muscles of bothkinds were significantly higher than breast muscle (P<0.05). The drip loss, cooking loss, total loss, and shearforce of CLNC were significantly lower than AA (P<0.05), the lightness (L~*) and redness (a~*) of CLNC weresignificantly higher than AA (P<0.05), yellowness (b~*) of CLNC was significantly lower than AA (P<0.05).The content of calcium of breast muscle and leg muscle of CLNC were significantly higher than AA, but thecontent of crude fat were significantly lower than AA (P<0.05).WHC, tenderness, color and component content of CLNC was better than AA. So that the meat quality ofCLNC was better than AA. The meat quality of leg muscle was better than that of breast muscle.