The Study On Meat Characteristics Of Zhedong Goose And Research Of Goose Sausage

The study was designed to comparative study the meat quality on different maturity Zhedonggoose within the first postmortem150h, and from the histology, myofibril protein and calpainsystem to discuss the reason for the difference, besides, it also detect the contents of amino acidand fatty acid in different maturity Zhedong goose muscles, finally we develop Zhedong goosesausage based on the theory before. The main results were shows as follows:1. The meat quality changes on different maturity Zhedong goose in the process of mature afterslaughter. Within the first postmortem150h,there were significant differences among differentmaturity goose in pH value(p<0.05);The shear force value of35day goose were significant lowerthan120day goose(p<0.05),while the meat lightness and meat redness were significant higher than70day and120day goose(p<0.05,what’s more, the drip loss was extremely significant higher than120day goose(p<0.01).As the aging time prolonging, shear force, the meat lightness, the meatredness decline, but the drip loss rise.2. The influence of histology on the meat tenderness of different maturity goose. As the aging timeprolonging, the insoluble collagen decline, but the soluble collagen and solubility rise. With thematurity degree increasing, the contents of insoluble collagen rise, while the contents of solublecollagen and solubility decline. The sarcomere length of70day goose and120day goose wereextremely significant higher than35day goose(p<0.01),while there were no significant differencebetween70day and120day goose(p>0.05), what’s more, the sarcomere length of70day goosewere rising as the aging time prolonging.3. The influence of myofibril protein and calpain system on the tenderness of different maturitygoose.35day goose can see the degradation of Tn-T fragment30kDa clearly after maturity12h and80h, while the70day goose can see the30kDa fragment only after maturity80h, besides, the120day goose can not see the fragment even after maturity80h.The Calpain activity of differentmaturity goose were extremely significant decline in the first slaughter36hours (p<0.01).5. Contents of amino acid and fatty acid in the muscles of different maturity Zhedong goose. Thecontents of total amino acids and tasty amino acids in120day goose were significant higher thanthose of35day and70day goose(p<0.05),what’s more, the contents of total amino acids and tastyamino acids in35day goose were significant higher than70day goose(p<0.05). Besides, thecontents of saturated fatty acid (SFA) in35day goose were extremely significant lower than70day and120day goose(p<0.01),in the more, the contents of unsaturated fatty acid (UFA) in35daygoose were extremely significant higher than70day and120day goose(p<0.01). With the increaseof day-age the contents polyunsaturated fatty acid (PUFA) and essential fatty acid (EFA) were extremely significant decreased (p<0.01).6. The research of goose sausage. We can get a good product when the thin meat ratio4:3, potatostarch is6%, Whey protein1%and compound phosphate0.5%.