Effect of Different Production Systems on Physical and Sensory Characteristics of Broilers
2016
Eleroglu, Hasan | Isikli, Nursel Develi | Turkoglu, Mesut | Okur, Nezih | Ucar, Ahmet | Ozlu, Serdar
Physical and sensory properties of thigh and breast meat were obtained from classic broilers, freerange broilers, organic breeder and village hens were compared in this study. For this purpose, water holding capacity, cooking loss and colour parameters (L *, a *, b *, H, Ch and ΔE) of meats was determined. After thigh and breast meat cooked in a conventional oven at 180°C for 40 minutes sensory analysis was performed. Any significant difference between water holding capacities of chicken breast and thigh meats derived from different production systems were not shown (P>0.05). In contrast, the difference between the breast and the meat is cooking losses were found to be significant (P<0.01). The highest and lowest cooking loss was observed in classical and village broilers (56.95% and 16.56%, respectively) for breast meat and free-range and organic chicken (51.21% and 18.60%, respectively) for thigh meat. Thigh meats of classical, free-range and organic broilers have been found to be more bright (P=0.01) and red(P=0.03) than breeders and village broilers. Either breast meat or thigh meat of village hens were determined harder than breast meats of the others (P<0.05). Similarly, breast meat and thigh meat in village hens has been found less cooked than classical and free-range broilers especially (P<0.05).
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