This study was conducted to investigate the effects of strain on broiler performance, and age at slaughter and postchilling (PC) aging time on meat quality traits. A total of 500 one-day-old chicks (250 Hubbard classic and 250 Lohman) were reared under commercial conditions. Half of the broiler birds from each strain were slaughtered at 32 days and the other half at 42 days old. At each processing day, 168 carcasses were randomly selected (84 Hubbard and 84 Lohman) and divided into groups of 28 carcasses within each strain, and aged for 0, 4 and 24 h after chilling. Average weekly body weight was comparable between strains. Feed conversion ratio was higher (p<0.05) for the Hubbard strain during the second and third week of age. Initial carcass pH was significantly (p<0.05) affected by age where younger birds (32-d-old) had lower pH values than older (41-d-old) birds. Breast temperature was higher (p<0.001) for Lohman than Hubbard at 0, 2 and 4 h of PC. Younger birds had a lower breast temperature (p<0.001) at all measured times of PC. Thaw loss, cook loss and water holding capacity were not significantly affected by strain, age or aging time. Lohman strain had more tender meat (p<0.05) than Hubbard strain, and tenderness was improved with the increase of broiler age and aging time. Meats from Hubbard were lighter and less red than those from Lohman strain where younger birds had darker color. In conclusion, strain, age at slaughter and PC aging duration are critical to breast meat quality characteristics, and 4 h of aging are required before deboning in order to obtain more tender fillets.
This study evaluated the effect of jam processing of cherry on the phytochemical and physiochemical properties for fresh cherry, after processing and during 15 days at 25, 35, 45 and 55C. Fresh cherry had the highest contents of total phenolics, antioxidant activity and anthocyanins. Jam processing significantly decreased total phenolics (370.20 mg gallic acid equivalent/100 g), antioxidant activity (50.72%) and anthocyanins (6.53 mg cyanidin‐3‐glucoside/100 g). During jam storage, also, a significant decrease of these compounds was observed at studied temperatures. Color measurements of jam during storage showed an increase of lightness and yellowness and a decrease in redness in cherry only after processing. Total color differences and chroma values increased after processing from 21.36 to 31.01 and from 10.67 to 14.32, respectively, and during storage for 15 days. Q10 values of phytochemicals were between 1 and 2 and were less sensitive to temperature changes as compared with most chemical and biochemical reactions.
Practical Applications
Cherry fruits contain high levels of phenolic compounds, anthocyanins and antioxidants as much as numerous other biological properties such as vitamins and minerals, these compounds have the ability to reduce the risk of many diseases such as heart diseases and cancer. There is a considerable demand for fresh fruits as well as their products. Because many types of fruit are seasonal and their shelf life is limited, they must be processed to keep the quality. Processing may include preservation by several methods as addition of sugar to make a jam. Variability in the levels of protective components in fruits is affected by several factors, in particular, postharvest processing as jam making. These variations may affect the final concentration of physiochemical properties, phenolic compounds, antioxidants and anthocyanins in fruits and their eventual bioactivity; these components in processed jam are affected by temperature, fruit maturation and presence of light.
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