The colour and texture of broiler breast meat related to different conditions of rearing and chilling

Szerzők

  • Lea Gašperlin University of Ljubljana, Biotehnical Faculty, Department of Food Science and Technology, SI-1111 Ljubljana, Jamnikarjeva 101. Slovenia , Universität Ljubljana, Biotechnische Fakultät, Abteilung für Lebensmitteltechnologie, SI-1111 Ljubljana, Jamnikarjeva 101. Slowenien
  • Božidar Žlender University of Ljubljana, Biotehnical Faculty, Department of Food Science and Technology, SI-1111 Ljubljana, Jamnikarjeva 101. Slovenia , Universität Ljubljana, Biotechnische Fakultät, Abteilung für Lebensmitteltechnologie, SI-1111 Ljubljana, Jamnikarjeva 101. Slowenien
  • Ciril Varga SI-2250 Ptuj, Perutnina Ptuj, d.d. Potrčeva 10. Slovenia , SI-2250 Ptuj, Perutnina Ptuj, d.d. Potrčeva 10. Slowenien

DOI:

https://doi.org/10.31914/aak.1547

Kulcsszavak:

broiler, colour, texture, rearing, chilling

Absztrakt

The aim of the study was to establish the effects of chicken rearing conditions (the amount of ammonia in the air) and rate of chilling after slaughter on the variability of raw broiler breast colour and texture after thermal treatment. The dynamics of the post mortem decrease in pH value in the breast muscles (pectoralis superficialis) of chickens was also investigated. 160 chickens of Ross provenance were used in the experiment. The birds were divided into four groups subjected to different conditions of rearing and chilling. The results show that the effect of chilling on colour parameters of chicken breast meat, evaluated by means of technical instruments, was more substantial than the effect of rearing conditions. Chilling rate influenced the equipment-measured texture of chicken breast meat after thermal treatment. Glycolysis had not reached completion even six hours post mortem.

Információk a szerzőről

  • Lea Gašperlin, University of Ljubljana, Biotehnical Faculty, Department of Food Science and Technology, SI-1111 Ljubljana, Jamnikarjeva 101. Slovenia, Universität Ljubljana, Biotechnische Fakultät, Abteilung für Lebensmitteltechnologie, SI-1111 Ljubljana, Jamnikarjeva 101. Slowenien

    corresponding author
    lea.gasperlin@bf.uni-lj.si

Hivatkozások

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Letöltések

Megjelent

1999-07-15

Folyóirat szám

Évf. 3 szám 2 (1999): Acta Agraria Kaposváriensis

Rovat

Section 3 – Poultry Breeding Science

License

Copyright (c) 1999 Lea Gašperlin, Božidar Žlender, Ciril Varga

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Hogyan kell idézni

Gašperlin, L., Žlender, B., & Varga, C. (1999). The colour and texture of broiler breast meat related to different conditions of rearing and chilling. Acta Agraria Kaposváriensis, 3(2), 195-202. https://doi.org/10.31914/aak.1547

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