Effects of Raising Periods on Physico-Chemical Meat Properties of Chicken
2011
Chae, H.S., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Choi, H.C., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Na, J.C., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Jang, A.R., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Kim, M.J., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Bang, H.T., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Kim, D.W., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Seo, O.S., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Park, S.B., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Cho, S.H., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Kang, H.K., National Institute of Animal Science, RDA, Suwon, Republic of Korea
This study was conducted to investigate the effect of different raising days (30, 36, 42) on physico-chemical meat quality properties of chicken breasts and legs stard with 1 day old. In chemical compositions, moisture and protein contents (%) were decreased whereas fat contents (%) were increased as the raising days. In mineral contents, there was not significantly different in calcium contents. However, there was a decrease of potassium contents (p less than 0.05) as raising periods increased. Nucleotide-related compounds were 121.0 mg/100 g at 30 day, 130.4 at 36 day and 131.2 at 42 day, respectively. However, they were not significantly different during the raising periods (p less than 0.05). The similar tendency was observed in leg parts. L* values were decreased especially for chicken raised for 42 days. b* values were gradually increased as the raising periods increased. Cooking loss (%) was decreased whereas Warner-Bratzler shear forces (WBS) were increased as the raising periods increased.
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