通过对鸡胸肉食用品质指标的测定、差异性分析和相关性分析,发现宰后3、24 h的L*值均与pH3h、pH24h和保水能力等品质指标显著相关,而且L*3h和L*24h与其他食用品质的相关系数较大,可用来预测类PSE鸡肉的发生率。通过差异性分析和聚类分析得出用L*24h判定类PSE鸡肉的标准是L*24h≥55,此时,类PSE鸡肉的发生率约是20%,其品质特点是L*24h≥55,pH24h<5.73,蒸煮损失>18.74%,离心汁液损失>27.42%,解冻汁液损失>11.42%,汁液损失>2.15%。用L*3h预测类PSE鸡肉的标准是L*3h≥53,此时,类PSE鸡肉的发生率约为16%。该研究结果可为我国解决夏季类PSE鸡肉问题提供理论依据和技术支持。

The objectives of this study were to establish evaluation system of PSE-like chicken meat in summer,and to determine the characterization of the chicken meat. By the analysis of chicken breast meat quality in the processing line,we found that L*3hand L*24hwere significantly correlated to pH3 h,pH24hand water holding capacity,and they were suitable to predict the incidence of PSE-like chicken meat. L*24h≥55 was determined as a cut-off value for PSE-like chicken meat by difference analysis and cluster analysis. Under this value,the incidence of the PSE-like chicken meat in summer was approximately 20%. The quality characterization of this meat was as follows,L*24h≥55,pH24h< 5. 73,cook loss > 18. 74%,thaw loss > 11. 42% and drip loss > 2. 15%. When L*3h≥53,PSE-like meat was about 16%. The results would provide a theoretical basis and technical support for solving the problem of PSE-like chicken meat in summer.