Physico-chemical, sensory, and microbiological quality of raw chicken meat: an exploratory study in the Hisar city of Haryana, India

A survey was conducted in Hisar, located Haryana, India, to assess the quality of raw chicken meat. To ensure comprehensive coverage, healthy broiler chickens were obtained from various meat retail outlets Hisar city, encompassing majority such establishments. Additionally, a sample control Livestock Farm, College Veterinary Sciences, Lala Lajpat Rai University and Animal Sciences (LUVAS), India. The grouped into two categories, breast cut thigh cut. muscles, which include pectoralis major minor , abductor chosen as samples for proximate analysis, included physico-chemical, sensory, microbiological analyses analysis laboratory revealed inconsistent variations between terms parameters, composition, pH, water-holding capacity (WHC), thiobarbituric acid (TBA), instrumental color sensory evaluation. moisture content significantly higher ( p < 0.05) than that shops 2, 3, 5. However, it statistically similar 1, 4, 6. total plate psychrotrophic counts lower those 5, Among pH values, 6 had values sample. parameters multifactorial established superiority birds slaughtered under conditions grown university farms compared available city.