Duckling and Chicken Processing Yields and Breast Meat Tenderness
نویسندگان
چکیده
منابع مشابه
Automatic Assessment of Meat Marbling and Tenderness
Introduction Overall quality of meat is determined by a combination of many factors including intramuscular fat, marbling, water absorption and pH. These factors also influence the quality of meat such as tenderness, juiciness and flavor at the time of eating (palatability) (AMSA, 2001). Marbling, which is defined as the intramuscular fat intermingled with lean within a muscle, has great influe...
متن کاملPrevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
BACKGROUND Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. METHOD A total of 60 breast fillets were randomly selected, evaluate...
متن کاملA Comparison of Meat Characteristics between Duck and Chicken Breast
Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at 4°C f...
متن کاملBreast meat quality and composition in unique chicken populations.
The objective of this project was to examine the diversity of breast meat composition and quality traits among unique resource populations. Birds from 5 groups (inbred Leghorn, inbred Fayoumi, commercial broilers, F5 broiler-inbred Leghorn cross, and F5 broiler-inbred Fayoumi cross) were utilized. Contemporary stocks (broilers, inbreds, and crosses) were grown in a single house but in separate ...
متن کاملMethods for Improving Meat Tenderness
The improvement of overall tenderness and the reduction in variability of tenderness was identified by the National Cattlemen’s Beef Carcass Quality Task Force as a high priority and a major issue facing the beef industry. The National Beef Tenderness Survey (Morgan et al., 1991) evaluated the overall tenderness of beef cuts in the retail meat case. Sources of variation in beef tenderness were ...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1992
ISSN: 0032-5791
DOI: 10.3382/ps.0710197