Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meat
نویسندگان
چکیده
منابع مشابه
Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a...
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This study was designed to evaluate the occurrence of Clostridium difficile in both broiler chicken farms and packed chicken parts sold at market places in Mashhad, the second most popular Islamic pilgrimage city after Mecca in northeastern Iran. The fresh faecal samples were obtained from broiler farms, while the chicken packs were purchased from retail outlets across the city at market places...
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 کاملCharacteristics 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 کاملQuality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves.
Our first objective was to determine the effects of explosive amount and distance of the explosive to the meat surface in the Hydrodyne process on broiler breast tenderness. Early deboned (EB) breasts were removed immediately after initial chill (45 min postmortem), stored for 24 h (4 C), and subjected to one of four Hydrodyne treatments (200 g at 20 cm, 350 g at 23 cm, 275 g at 20 cm, or 350 g...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1998
ISSN: 0032-5791
DOI: 10.1093/ps/77.5.765