Chilling is a critical step in poultry processing to attain high-quality meat and to meet the USDA-Food Safety and Inspection Service temperature standards. This study was conducted to determine the effects of commercially available chilling systems on quality and safety of broiler meat. A total of 300 carcasses in 2 replications were randomly selected from a commercial processor and subjected ...

Meat quality (pH, colour, drip and cooking loss, Warner-Bratzler shear force) and muscle characteristics (lipid and glycogen contents) were compared among two experimental divergent lines of broilers, selected for high abdominal fatness (HF) or low abdominal fatness (LF). By comparison to the LF line, the HF line exhibited a 2.8 fold higher abdominal fat percentage. It also exhibited a slightly...

The main aim of the present work was to find out whether intensive fattening of pheasant poults can provide high-quality pheasant meat. The study is a pilot work in this area because until now pheasant rearing has only produced pheasants for the purpose of hunting. In this experiment three feeding mixtures were designed; nutritional and energetic composition of the mixtures complied with the re...

The present study was carried out to establish knowledge of consequence for setting up guidelines of importance for production of competitive organic pork of high quality. Performance and meat quality characteristics were compared between three organic pig production systems based on indoor housing with access to an outdoor area and a Danish conventional indoor system including 100% concentrate...

The frequency of the dominant RN− allele (Rendement Napole) was estimated in purebred Swedish Hampshire pigs (n = 208) by using the estimated glycogen content in the longissimus muscle at slaughter (glycolytic potential; GP). Carriers (n = 177) and noncarriers (n = 31) of the RN− allele were compared with purebred Swedish Yorkshire (Y, n = 208) and Swedish Landrace (L, n = 114) pigs with respec...

The experiment was carried out on 160 commercial Pekin ducks, strain P55. At the day of hatching birds were sexed, marked individually, weighed and divided randomly into four equal groups (four sup-groups, each). From Day 1 to Day 21 all birds received the same commercial feed, while from 4th to 8th week of rearing were fed in the following feeding groups: control, fed with commercial feed and ...

Breeding goals in pigs are subject to change and are directed much more toward retail carcass yield and meat quality because of the high economic value of these traits. The objective of this study was to estimate genetic parameters of growth, carcass, and meat quality traits. Carcass components included ham and loin weights as primal cuts, which were further dissected into boneless subprimal cu...

The aim of the study was to evaluate the impact of 2 isoenergetic growing diets with different CP (17 vs. 23%) on the performance and breast meat quality of 2 lines of chicken divergently selected for abdominal fatness [i.e., fat and lean (LL) lines]. Growth performance, breast and abdominal fat yields, breast meat quality parameters (pH, color, drip loss), and muscle glycogen storage at death ...