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...

The objective of this research was to investigate the effects of electrical and gas stunning on the meat and liver quality characteristics of liver geese. Sixty birds were slaughtered at 12 wk of age, in groups of 20 at three different times. Thirty birds each were subjected to one of the two stunning methods. Deboned breast fillets and thigh muscles were evaluated for hemorrhaging, amount of b...

The objective of this study was to determine if a diet supplemented simultaneously with vitamins C and E would alleviate the negative effects of heat stress, applied between 28 and 42 days of age, on performance, carcass and meat quality traits of broiler chickens. A total of 384 male broiler chickens were assigned to a completely randomized design, with a 2×3 factorial arrangement (diet with o...

BACKGROUND Purchasing pork that is boned within 1 h postmortem and not aged is customary in China, and final pork color would not be fully realized. The relationship between early postmortem, pre-rigor meat color and 24 h postmortem, post-rigor pork color was investigated and related to the rate of pH and temperature decline within the longissimus dorsi (LD) and the semimembranosus (SM) muscles...

The functional and physical properties of intact and ground meat were determined during 4 replicate trials on a total of 180 pale [lightness (L*) > 53] and normal (46 < L* < 53) boneless, skinless breast fillets collected from 2 commercial processing plants. At 24 h postmortem, L*, redness (a*), yellowness (b*), and pH were determined on each fillet. The left fillet from each breast was ground ...

OBJECTIVE The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. METHODS Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at -18°C for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 m...

Modem turkeys, like swine, have been subjected to intense genetic selection for ‘rapid lean muscle growth. Because selection has been based on only a few traits that are primarily of economic importance, little attention has been paid to the functional muscle physiology. Selection to achieve maximal growth performance may partially be responsible for increased incidence of such conditions as le...