ความนุ่มของเนื้อไก่ประดู่หางดำเชียงใหม่ 1 ไก่ลูกผสมประดู่หางดำเชียงใหม่ 1 และไก่กระทง | Tenderness of Pradu Hang Dam Chiang Mai 1, Pradu Hang Dam’s crossbred and broiler
2013
Ungkanaporn Pongduang | Amnuay Leotaragul | Aphirak Pianmongkol | Prodepran Thakeow | Sanchai Jaturasitha
This experiment was conducted to investigate the effect of lines and muscle types on tenderness of Pradu Hang Dam Chiang Mai 1 (Pradu Hang Dam), Pradu Hang Dam’s crossbred (crossbred) and broiler at 1.2-1.3 kg of body weight. There were 80 chickens for each line group (total 240) and were allotted in CRD. For breast and thigh muscle, the results showed that thawing loss of Pradu Hang Dam and its crossbred were higher than broiler (P<0.05). For thigh muscle, cooking loss of Pradu Hang Dam was the highest (P<0.05). For shear force value, Pradu Hang Dam and its crossbred were higher than broiler both in breast and thigh muscle (P<0.05). For collagen content analysis, the results showed that Pradu Hang Dam had the highest content of soluble collagen in breast muscle (P<0.05). Likewise to thigh muscle, Pradu Hang Dam had the highest content of soluble, insoluble and total collagen (P<0.05). Thus, Pradu Hang Dam meat was the toughest so it can be the alternative meat for consumers who like chewy texture
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Эту запись предоставил Kasetsart University