Effect of freezing on moisture, protein, fat and ash contents of broiler meat
2003
Bhatti, B.M. (Poultry Research Inst., Rawalpindi (Pakistan)) | Hafeez, F. | Bano, S. | Talat, T. | Sardar, R. | Akhtar, S.
This trial was conducted to study effect of freezing on quality of broiler meat after freezing. Meat samples were taken from two sites such as breast and thigh. The weight, moisture, protein, fat and ash contents were analyzed before and after freezing at -25 degree centigrade for 15 days using methods given in AOAC, (1990). It was observed that protein, fat and ash contents were not changed consequent to freezing. There was loss (P less than 0.05) in weight which can be attributed to drip loss when meat is thawed. This study provided evidence that there is no change in nutrients when meat is subjected to freezing.
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Эту запись предоставил National Agricultural Research Centre
