Technological quality indicators of breast muscle tissue of broiler chickens and ducklings
2016
Kralik, Zlata (J.J. Strossmayer University, Osijek (Croatia). Faculty of Agriculture) | Kralik, Gordana (J.J. Strossmayer University, Osijek (Croatia). Faculty of Agriculture) | Mahmutović, Hava (The Bosper Association, Tuzla (Bosnia and Herzegovina))
The research aim was to compare technological indicators of breast muscle quality of male broiler ducklings and chickens fattened in intensive conditions by using standard feeding mixtures. The paper presents some technological properties: pH1 and pH2, color of breast muscle, drip loss (%) and cooking loss (%). The research was performed on 22 chickens of the Hubbard Classic genotype, and on 22 ducklings of the Beijing duck genotype. The values of pH1 were equal. Measured pH1 was 5.98 for chickens, and 5.99 for ducklings (P>0.05). Breast muscle of chickens proved statistically significantly higher value of pH2 than the duck breasts (5.91 and 5.76, respectively). Drip loss was significantly higher (P<0.05) in duck meat if compared to chicken meat (3.29% and 2.57%, respectively). The intensity of redness of breast muscle is shown as CIE a* and the intensity of yellowness is shown as b* value, both being statistically significantly higher in breasts of ducks than in breasts of chickens (CIE a* = 16.52 and 2.22, and CIE b* = 10.78 and 5.36, respectively). The CIE L* value was higher in chicken meat than in duck meat (CIE L* = 55.27 and 43.06). Significantly higher cooking loss was determined for duck meat, being 28.48%, while for the chicken meat it was 20.82%. The analysis of meat quality indicated particularities that are depending on the meat type, as well as on post-mortem changes in muscles. Both types of meat are of high quality, and their consumption depends on consumers’ preferences.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Matica Srpska Library