[Poultry meat quality]
1998
Soidla, R. | Rei, M. | Mogilnoi, R. | Tiitus, P. (Estonian Univ. of Agriculture, Tartu (Estonia). Inst. of Meat)
As the poultry industry has grown, the market forms and quality standards have changed. Meat texture and functional qualities have become increasingly important. The purpose of the given study was to examine chicken meat quality in Talleg Ltd. The muscles commercially slaughtered Hisex brown layer hens and HYBRO-N broilers were examined. In each muscle sample pH, pH24, water binding capacity, the contents of water, lipids, protein, ash and metals were determined. The analyses data of the muscle samples are discussed and presented in tables.
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