Abstract: In order to explore the effect of fasting on the technological quality of chicken, three-yellow chicken with fasting 0, 8, 16 h and 24 h were killed, and the breast meat was harvested, minced after postmortem rigidity for 0, 3 h and 24 h and then processed into sausages. The pH, cooking loss, pressure loss, shear force, meat color and textural characteristics of the chicken sausages obtained were measured. The results showed that prolonged fasting time could result in a decrease in pH and shear force (P＜0.05) and an increase in pressure loss and cooking loss. At pre-rigor state, the control group had better textural properties than fasting groups, which revealed the highest hardness, elasticity, cohesiveness, gumminess and chewiness. The group with fasting for 16 h had higher texture than other two fasting groups. As time went on, the pH, water-holding capacity and textural quality of chicken sausage became smaller during postmortem rigidity.

Key words: fasting, rigidity, minced chicken, water retention, textural characteristics