Comparing close- and free-range kept dual purpose hen breeds on the basis of meat quality
Keywords:
free-range keeping, meat production, pH, colour, fat content, mineral contentAbstract
The authors studied and examined what the difference is between the cutting performance and meat quality features with dual purpose breed cocks kept either closed or free-range. The White Plymouth of Gödöllő (in what follows: white plymouth), the Master Gray, the Shaver Farm and Bábolna Tetra-H genotypes were analyzed.
It was stated that the weight of oven-ready body was significantly increased in free-range keeping except for white plymouth. The meat-bone proportion of the body did not show considerable change. The main product proportionally changed with the oven-ready body. The results in measuring H of breast meat, thigh meat and all-chicken pulp presented that the meat was proper for industrial process. All the sample-groups had a pH=6, which was independent of genotypes or keeping methods. The water-bounding ability of the thigh increased in free-range keeping, which can be explained with genotype effect and the change in keeping methods. Significant connection could be revealed between the better water-bounding ability and the free-range keeping. The water-bearing ability was proved to be 8%-point better with free-range keeping and the breast pulp showed a small scale of decrease. The change in water capacity did not differ according to the keeping method. The lightness value (L*) of the thigh muscle changed between 47 and 53 in closed keeping and changed between 50 and 57 in free-range keeping. Concerning breast, the figures showed either 53-58 or 55–62. The meat of the free-range ones had lighter meat regarding both body parts. The redness (a*) and yellowness (b*) of the thigh muscles faded, in the case of the breast muscles the colour became brownish due to the high (b*) values.
The water content of chicken pulp, breast pulp and thigh pulp was not much influenced by the keeping method. The fat content increased in the thigh pulp only of the free-range animals. Examining the mineral content, the sodium content showed connection with the keeping method, it decreased with all the genotypes in the meat pulps of the free-range kept chickens.
References
Barbut, S., Zhang, L., Marcone, M. (2005): Effect of pale, normal and pork chicken breast meat on microstructure, exractable proteins and cooking of marinated fillets. Poultry Science, 84(5) 797–802. p. https://doi.org/10.1093/ps/84.5.797
Bíró, Gy., Lindner, K. (1999): Tápanyagtáblázat (Táplálkozástan és tápanyag-összetétel), 12. átdolgozott, bővített kiadás második utánnyomása, Medicina Könyvkiadó, Budapest, 197.
Bódi, L. (2003a): A baromfi húsminősége - fogyasztói szempontok, mérési módszerek. A Baromfi, 6(1) 14–17.
Bódi, L. (2003b): A pecsenye- és húslúd vágótulajdonságai és húsminősége. A Baromfi, 7(3) 14–19.
Bogenfürst, F., Horn, P., Meleg, I., Mihók, S., Sütő, Z. (2000): Állattenyésztés 2. Baromfi, haszongalamb (Szerk: Horn Péter), Mezőgazda Kiadó, Budapest, 41.
Castellini, C., Mugnai, C., Dal Bosco, A. (2002): Effect of organic production system on broiler carcass and meat quality. Meat Science, 60(3) 219–225. https://doi.org/10.1016/S0309-1740(01)00124-3
Fanatico, A.C., Pillai, P.B., Cavitt, L.C., Owens C.M., Emmert J.L. (2005): Evaluation of slower-growing broiler genotypes grown and without outdoor access:growth performance and carcass yield. Poultry Science, 84(8) 1321–1327. https://doi.org/10.1093/ps/84.8.1321
Fletcher, D.L. (1999): Broiler breast meat color variation, pH, and texture. Poultry Science, 78. 1323–1327.
Gaál, Ö. (2000): Vitaminok és ásványi anyagok a húsokban és ezek élettani jelentősége. A Hús, 1. 37–40.
Konrád, Sz., Kovácsné Gaál, K. (2008): Különböző genotípusú és tartástechnológiájú pecsenyecsirkék értékes húsrészeinek színvizsgálata. AWETH, 4(2) 344–351.
Latif, S., Dworschák, E., Lugasi, A., Barna, É., Gergely, A., Czuczy, P., Hóvári, J., Kontraszti, M., Neszlényi, K., Bodó, I. (1998): Influence of different genotypes ont the meat quality of the chicken kept in intensive and extensive farming managements. Acta Alimentaria Hungarica, 27. 63–75.
Le Bihan-Duval, E., Millet, N., Remignon, H. (1999): Effect of selection for increased carcas quality and estimates of genetic parameters. Poultry Science, 78(9) 822–826. https://doi.org/10.1093/ps/78.6.822
Lee, Y.S., Saha, A., Xiong, R., Owens, C. M., Meullenet, J.F. (2008): Changes in broiler breast fillet tenderness, water-holding capacity and color attributes during long-term frozen storage. Journal of Food Science, 73(4) 162–168. https://doi.org/10.1111/j.1750-3841.2008.00734.x
Morón-Fuenmayor, O. E., Zamorano-Garcia, L. (2003): Drip loss in different row meat. Archinos Latinoamerocanos de Produccion Animal, 11(2) 125–126.
Pálfy, T., Gundel, J. (2006): A takarmány zsírtartalmának hatása a csirkehús oxidatív stabilitására és színére. Debreceni Egyetem Agrártudományi Közlöny, Acta Agraria Debreceniensis, University of Debrecen. Journal of Agricultural Sciense, 21. 25–30. https://doi.org/10.34101/actaagrar/21/3169
Petracci, M., Betti, M., Bianchi, M., Cavani, C. (2004): Color variation and characterization of broiler breast meat during processing in Italy. Poultry Science, 83(12) 2086–2092. https://doi.org/10.1093/ps/83.12.2086
Romvári, R., Andrássy Z-né (2007): Állati eredető élelmiszer alapanyagok jellemzése a fogyasztói igények tükrében. Élelmiszer, Táplálkozás és Marketing, 4(1) 47–50.
Tomasz, L., Youling, L. X. (2003): Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type. Meat Science, 64(4) 399–403. https://doi.org/10.1016/S0309-1740(02)00206-1
Downloads
Published
Issue
Section
License
Copyright (c) 2009 Baginé Hunyadi Ágnes, Jankóné Forgács Judit
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The journal operates according to the principles of open access, however, the content is available under the Creative Commons 4.0 standard licenc: CC-BY-NC-ND-4.0. Under the following terms: You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
