%0 Journal Article
%T Numerical Analysis of Meat Quality Traits of Ningdu Yellow Rooster
%A Yi Zhang
%A Min Zhou
%A Wenbing Wu
%A Xuenong Zhu
%A Yuwen Tan
%J Food and Nutrition Sciences
%P 1003-1011
%@ 2157-9458
%D 2020
%I Scientific Research Publishing
%R 10.4236/fns.2020.1111071
%X In order to</span></span><span><span><span style=\"font-family:&quot;\"><span style=\"font-family:Verdana;\"> study
the meat quality characteristics of </span><span style=\"font-family:Verdana;\">Ningdu</span><span style=\"font-family:Verdana;\"> yellow rooster, the 7 indexes of 120 healthy </span><span style=\"font-family:Verdana;\">Ningdu</span><span style=\"font-family:Verdana;\"> yellow rooster</span></span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">s</span></span></span><span><span><span style=\"font-family:&quot;\"><span style=\"font-family:Verdana;\"> after </span><span style=\"font-family:Verdana;\">slaughter</span><span style=\"font-family:Verdana;\"> at the age of 16
weeks were determined, and correlation analysis, regression analysis </span><span style=\"font-family:Verdana;\">and</span><span style=\"font-family:Verdana;\"> principal component analysis were carried
out among the indexes.</span></span></span></span><span><span><span style=\"font-family:&quot;\"> </span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">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.</span></span></span><span><span><span style=\"font-family:&quot;\"> </span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">Through
correlation analysis, the 24-hour drip rate was strongly correlated with the
48-hour drip rate (coefficient ¡Ý</span></span></span><span><span><span style=\"font-family:&quot;\"> </span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">0.7,</span></span></span><span><span><span style=\"font-family:&quot;\"> </span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">p</span></span></span><span><span><span style=\"font-family:&quot;\"> </span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">¡Ü</span></span></span><span><span><span style=\"font-family:&quot;\"> </span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">0.05),
and the other indicators were independent of
%K Ningdu Yellow Rooster
%K Meat Quality
%K Numerical Analysis
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=104309