以黄羽肉鸡为研究对象，探讨宰后肉鸡胴体自来水降温至25 ℃、冰水浸泡冷却及冰水浸泡结合低温冷风的混合冷却对肉鸡僵直进程和鸡肉品质的影响。结果表明：鲜光鸡肌糖原酵解产生乳酸的速度较快，导致肉的pH值快速降低，4 h左右即进入僵直期。冰鲜鸡在4 ℃下储藏，低温减缓了肌糖原酵解产生乳酸及pH值降低的速度，低温对延缓肉鸡进入僵直期有明显效果。鲜光鸡弹性的降速及降幅显著大于（p<0.05）冰鲜鸡；混合冷却在储藏后期，弹性略优于（p>0.05）冰水直接冷却。在储藏过程中，胸肉的剪切力下降的速率和幅度明显高于腿肉，特别是鲜光鸡胸肉由0 h的59.55±2.71 N/mm2降至4 h的36.73±1.61 N/mm2，腿肉的剪切力变化相对较小。鲜光鸡胸肉及腿肉中可溶性蛋白含量显著高于（p<0.05）冰鲜鸡样品，混合冷却略高于水冷样品。因此，冰水浸泡冷却是导致鸡肉中可溶性蛋白损失和冰鲜鸡滋味逊于鲜光鸡的主要原因。

The effect of three chilling methods on the development of rigor mortis and meat quality in yellow-feather chicken carcasses was examined. The rate of lactic acid production by the muscles of non-chilled chicken carcasses was higher, which led to a rapid decrease in the pH of the chicken meat, and onset of rigor mortis around 4 hours later. At a low temperature (4 ℃), the delay in the onset of rigor mortis was obviously confirmed by the decrease in the rate of lactic acid production in chicken muscles and pH. The rate and magnitude of elasticity of the non-chilled chicken carcasses were much higher (p<0.05) than those of the chilled chicken carcasses. At a later stage of storage, combined chilling showed a slight increase in the elasticity of the chicken carcasses (p>0.05) than iced-water chilling. During the storage, the decreasing rate and amplitude magnitude of shear force of the breast meat were much higher than those of the legs. Especially, the shear force of the non-chilled chicken breast dropped down from 59.55±2.71 N/mm2 to 36.73±1.61 N/mm2 within 4 hours. Meanwhile, there was no obvious change in the shear force of the legs. The content of soluble proteins in the non-chilled chicken breast and legs was obviously higher (p<0.05) than that of the non-chilled chicken carcass sample, and the soluble protein content of chicken carcasses subjected to combined chilling was slightly higher than that of water-cooled chicken carcasses. Thus, the main iced-water soaking method was considered as the reason for the loss of the soluble protein and flavor of non-chilled chicken.

广州产学研协同创新重大专项（201508020019）；国家大学生创新创业训练计划（201510564171）