Meat Quality and Storage Characteristics Depending on PSE Status of Broiler Breast Meat
نویسندگان
چکیده
منابع مشابه
Characteristics of pale, soft, exudative broiler breast meat.
The objective of the study was to characterize pale breast meat, compare it with normal colored breast meat, and determine whether it should be considered pale, soft, and exudative (PSE). Characteristics of 20 normal and 20 pale broiler breasts, obtained at a commercial slaughter plant, were evaluated. Compared with normal meat, the pale breast meat had a significantly (P < 0.05) lower pH (5.7 ...
متن کاملGrowth Traits, Breast Meat Yield and Quality of Broiler Genotypes under Hot Conditions
The study evaluated the body weight during growth (BWG), body weight at slaughter (BWS), breast meat yield (BMYg), percent breast meat yield (BMY) and breast meat quality (colour and drip loss) of genetically featherless (scsc) broilers compared to their feathered sibs under hot conditions. Two hundred featherless chicks and 200 feathered sibs were reared under hot conditions in two rooms (aver...
متن کاملEffects of high frequency electrical stunning and decapitation on early rigor development and meat quality of broiler breast meat.
Three independent trials were conducted to determine the effects of high frequency electrical stunning followed by decapitation on broiler breast meat rigor development and meat quality. All birds were stunned and half of the birds were killed using a conventional unilateral neck cut, half were killed by decapitation, and both groups were allowed to bleed for 90 s prior to scalding and picking....
متن کاملEffect of dietary sorghum cultivars on the storage stability of broiler breast and thigh meat.
A total of 450 1-d-old male broiler chicks were fed a corn-soy-flax meal-based diet (control), two cultivars of sorghum--Ruby Red (low tannin content) and Valpo Red (high tannin content)--were used at 10% level. Birds were slaughtered at the end of 42-d feeding trial. Boneless, skinless breast and thigh muscles were separated and ground to make patties. Half of the breast and thigh meat patties...
متن کاملEffect of raw meat L* -value, pH and marination on cooked meat quality of broiler thigh meat
Introduction L* value (lightness) and pH have been used as predictive tools for estimating meat quality. In general, measurement of L* value is easier and faster than pH. Woelfel et al. (2002) reported that L* value seems to be of more predictive value than pH. Broiler meat with low pH or high L* value has been associated with low water-holding capacity, which results in increased cooking loss ...
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ژورنال
عنوان ژورنال: Asian-Australasian Journal of Animal Sciences
سال: 2007
ISSN: 1011-2367,1976-5517
DOI: 10.5713/ajas.2007.582