Comparison of meat quality traits of scalded and non-scalded broiler breast meat

Abstract

The objective of this study was to investigate the physicochemical and sensory attributes of scalded (SBC) and non-scalded (NSBC) broiler chicken breast meat. Ten carcasses from each type of chicken were randomly selected from the processing line of a commercial broiler processing plant. After dissecting the breast meat, physiochemical parameters such as pH, color, cooking loss, and proximate composition and sensory characteristics were examined. SBC contained higher protein but a lower fat content in breast meat compared to NSBC (p < 0.05). CIE L*, CIE a*, and CIE b* values of breast meat have not differed (p > 0.05) between NSBC and SBC. Higher pH values were shown by NSBC (p < 0.05) and no difference in cooking loss of breast meat from NSBC and SBC was observed (p > 0.05). Results of the sensory analysis showed a difference (p < 0.05) in the overall acceptability of breast meat between SBC and NSBC. Further studies are suggested to compare the levels of taste active compounds between SBC and NSBC.

Breeds vs Post-mortem Dressing Methods on Meat Quality and Microbial Assay of Mutton

“…Quality meat are been demanded all over the world and the consumers are willing to pay the local meat industry to get improved and better quality meat [1,2]. However, the quality and size of the meat obtained from the animal are affected by their nutrition, breed, sex, age, handling and slaughtering method, processing of the meat and their carcass [3]. Meat is known to be an excellent source of protein and includes various vitamins and minerals necessary for human consumption [3], nutrition and growth.…”

“…However, the quality and size of the meat obtained from the animal are affected by their nutrition, breed, sex, age, handling and slaughtering method, processing of the meat and their carcass [3]. Meat is known to be an excellent source of protein and includes various vitamins and minerals necessary for human consumption [3], nutrition and growth. And it is majorly obtained from grass eating (herbivorous) animals such as sheep, goat, cattle, camel, rabbit, pig, buffaloes, deer [4] and also poultry.…”