本計畫之目的，旨在探討延遲冷卻溫度對白羅曼鵝屠後胸肉品質、嫩度指標、calpain 活性及肌節結構變化之影響。擬比較白羅曼鵝屠體於 5、15 或 25 °C 水浴冷卻 30或 60分鐘，再以 5 °C 氣冷貯存至屠後第168小時。主要測定項目包括：鵝屠體之降溫速度、胸肉之一般品質分析、calpain活化速度、肌原纖維蛋白質降解、肌節長度 (sarcomere length)、蒸煮損失 (cooking loss)、截切值 (shear force)、肌原纖維斷裂指數 (MFI)、總生菌數 (total plate count)及官能品評 (sensory evaluation)。本計畫之結果，不僅可提供國內業者從事鵝肉嫩化及加工時之參考，且能獲得許多影響鵝骨骼肌屠後蛋白質變化之學術資料。
The purpose of this proposal is to investigate the effects of delayed chilling temperatures on the meat qualities, tenderness indicators, calpain activities, and sarcomere structure of White Roman Goose skeletal muscle. The effects of carcass chilling temperatures (5, 15, or 25°C) and time (30 or 60 min.) on the tenderness indicators (calpain autolysis, titin and desmin degradation), micro-structures (sarcomere length and MFI changes), microbiology, and organoleptic changes of goose skeletal muscle in early postmortem will be examined. The results of this proposal will provide novel comprehensive evaluations for understanding the effects of delayed chilling temperatures on goose meat quality changes. The results of this study could benefit the local industries to design chilling procedures in goose slaughterhouses development, manipulate suitable postmortem storage conditions for goose meat retailers as well as consumers.
