Comparative evaluation of quality and composition of ostrich, turkey and broiler meat
2012
Jukna, V., Lithuanian University of Health Sciences, Kaunas (Lithuania). Veterinary Academy | Klementavičiūtė, J., Lithuanian University of Health Sciences, Kaunas (Lithuania). Veterinary Academy | Meškinytė-Kaušilienė, E., Lithuanian University of Health Sciences, Kaunas (Lithuania). Veterinary Academy | Pečiulaitienė, N., Lithuanian University of Health Sciences, Kaunas (Lithuania). Veterinary Academy | Samborskytė, M., Lithuanian University of Health Sciences, Kaunas (Lithuania). Veterinary Academy | Ambrasūnas, L., Lithuanian University of Health Sciences, Kaunas (Lithuania). Veterinary Academy
In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyzed. Meat quality studies were carried out according to generally accepted methodologies. Analyses have shown that the highest fat content was in the broiler meat (p is less than 0.001). Ostrich, turkey and broiler meat acidity values were very similar, slightly more distinct in turkey meat (p is less than 0.01). The lowest water holding capacity was established in ostrich, the highest in turkey meat (p is less than 0.01). Comparison in regard to meat firmness, it was observed on the ostrich meat had the highest firmness (p is less than 0.01). Also, the highest cholesterol content was established in the ostrich meat.
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