著者

尾関 教生 吉田 行夫 加藤 貞臣 河村 孝彦 坪内 凉子 柴田 幸雄 伊藤 秀夫 申 七郎

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.27, no.3, pp.183-190, 1994-08-20 (Released:2013-04-26)

参考文献数

18

被引用文献数

3

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The purpose of this study is to elucidate the relationship between food histological structures and structural components in chicken meat of Nagoya-Cochin (Nagoya Breed). The results obtained were summarized as follows;1) There were no difference in the content of water. crude protein and crude fat in raw dark meat between Nagoya-Cochin and broiler.2) No significant differences could be admittea in breaking strength between two different kinds of raw dark meats: Nagoya-Cochin and broiler on both after the 3hrs. and also the 72 hrs. post-mortem storage at 4°C. On the other hand, there were signicant differences in breaking strength between two different kinds of raw dark meats: Nagoya-Cochin and broiler on both after the 24 hrs. (p<0.01) and the 48 hrs. (p<0.05) post-mortem storage at 4°C.3) The content of hydroxyproline in raw dark meat of Nagoya-Cochin was about 2.6 times that ot broilers dark meat.4) Z-line of the myofibril was more electron-lucent in the broiler dark meat than in the Nagoya-Cochin dark meat after 24 hrs. post-mortem storage at 4°C. The length of the Z-line of the myofibril in the broiler dark meat was sequentially shortened after prolonged post-mortem storage at 4°C, however, the length of Z-line of the myofibril in Nagoya-Cochin dark meat was not shortened after prolonged post-mortem storage at 4°C. One of the factors of hardness of chicken meat depends on the change of structures of Z-line of the myofibril in dark meat after prolonged post mortem storage at 4°C. These results support that the chicken meat of Nagoya-Cochin has better hardness to chew after more than 24hrs. post-mertem storage at 4°C than the broiler meat.