Comparison of pH, Water Holding Capacity and Color among Meats from Korean Native Chickens

Jung, Samooel; Kim, Hyun Joo; Lee, Hyun Jung; Seo, Dongil; Lee, Jun Heon; Park, Hee Bok; Jo, Cheorun; Nam, Ki Chang

doi:10.5536/kjps.2015.42.2.101

Cited by 10 publications

(5 citation statements)

References 22 publications

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“…The effect of sex on the cooking loss was not statistically significant. These results are consistent with the previous studies (Jung et al, 2015;Musa et al, 2006).…”

Section: Discussionsupporting

confidence: 94%

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Carcass, visceral organ, and meat quality properties of two broiler hybrids differing in growth rates

Akyüz,

Onbaşılar

2023

Animal Science Journal

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This study aimed to determine the carcass, visceral organ, and meat properties according to the sex in slow growing broilers (SGB) and fast growing broilers (FGB). Six broilers from each genotype and sex group were slaughtered every week. It was determined that the difference between SGB and FGB in terms of carcass yield occurred at the highest level at 5 weeks and this difference continued until the age of 10 weeks. The weight percentages of all visceral organs examined in FGB were lower than in SGB. Higher values of pH, lightness, and cooking loss were determined in breast and thigh meat of FGB compared with SGB (P < 0.05). The effects of genotype on protein levels of breast and leg meats were found to be insignificant. The fat level in breast meat was insignificant between genotypes after the fifth week of fattening period. There was no difference between the sexes regarding meat quality in both genotypes. When FGB and SGB were reared under the intensive conditions for 10 weeks, it was observed that visceral organs developed in harmony with body weight, especially in SGB during the 10 weeks of fattening period and SGB maintained their superiority in terms of meat quality.

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“…The effect of sex on the cooking loss was not statistically significant. These results are consistent with the previous studies (Jung et al, 2015;Musa et al, 2006).…”

Section: Discussionsupporting

confidence: 94%

“…In the study, the effect of sex on the pH values of breast and leg meat was not found significant. Similar results were obtained in other studies (Jung et al, 2015;Lopez et al, 2011;Yarano glu et al, 2023).…”

Section: Discussionsupporting

confidence: 92%

Carcass, visceral organ, and meat quality properties of two broiler hybrids differing in growth rates

Akyüz,

Onbaşılar

2023

Animal Science Journal

View full text Add to dashboard Cite

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“…Faria et al (2009) and Souza et al (2012) observed a reduction in pH values in breast meat and an increase in final pH in leg meat as an effect of age, but the evaluated birds had not reached sexual maturity. Our findings corroborate the sex differences found by Souza et al (2011), Jung et al (2015 and Cruz et al (2018). Chickens after reaching puberty when sexual organs are complete and mature and hormonal level is highest for reproductive life could increase struggle due to sexual behavior mainly in male; and consequently have effect on meat quality (Grandin, 1980).…”

Section: Discussionsupporting

confidence: 88%

“…In both cuts, neither sexual maturity nor sex influenced WLC, a result that was also observed by Nualhnuplong & Wattanachant (2020) in the meat of old and young birds. The sex differences also confirmed the findings of Souza et al (2011), Jung et al (2015 and Cruz et al (2018), who obtained similar sex differences in WLC. This effects on the WLC are associate of pH result was found in the breast and leg cuts and pH relation to water holding capacity (Huff-Lonergan & Lonergan, 2005).…”

Section: Discussionsupporting

confidence: 87%

The influence of sexual maturity on the meat quality of free-range chickens

et al. 2022

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This research study aimed to evaluate the influence of sexual maturity on meat quality parameters in chickens raised in a free-range system. The fully randomized design (FRD) used a (2x2) factorial scheme, with two sexes (male and female) and two categories of sexual maturity (immature and mature). Ninety birds (45 females and 45 males) belonging to the Label Rouge (Pescoço Pelado) strain were slaughtered at five different ages (70, 90, 120, 150, and 180 days). The physicochemical parameters, centesimal composition and shelf life of the meat were assessed. In both breast and leg cuts, sexual maturity promoted an increase in shear force and affected the meat color by increasing its redness (a*). Moisture was higher in leg meat after sexual maturity. In both breast and leg cuts, ether extract was higher in sexually mature females. Sexual maturity also caused a decrease in tenderness and shorter shelf life of the meat.

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“…The cooking loss was determined as per the procedure of Kim and Chinet al [11] to gauge the percentage weight difference between fresh and cooked samples as compared to the weight of fresh muscle samples. Furthermore, the capacity of the muscle to retain bound water (WHC) was analysed by following the procedure of Jung et al [12].…”

Section: A C C E P T E D a R T I C L Ementioning

confidence: 99%

Physiological responses of broiler chickens fed reduced-energy diets supplemented with emulsifiers

et al. 2022

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Objective: To investigate the physiological effects of exogenous emulsifiers in broiler chickens that were fed tallow-incorporated reduced-energy diets over 35 days.Methods: A total of 256 Ross 308 one-day-old broilers (42.28 ± 0.16 g) were randomly allocated in a 2 × 2 factorial arrangement to 32 pens with eight chicks per cage. Birds were fed one of four dietary treatments as follows: (1) positive control (PCN; energy sufficient diet); (2) negative control (NCN; energy-deficient diet, -100 ME kcal/kg); (3) PCL (PCN plus 0.05% emulsifier) and ( 4) NCL (NCN plus 0.05% emulsifier). Growth performance was evaluated weekly whereas assessments for the carcass traits, digestibility, some blood metabolites, ileal morphology, and meat quality were measured on d 21 and d 35.Results: Birds fed the NCL diet had higher (P < 0.05) body weights, daily gains, daily feed intake, and improved feed efficiency over the entire 35-day period. Improvements (P < 0.05) for the ileal digestibility of crude fat, energy, and dry matter commensurate with longer (P < 0.05) villus heights were also observed with emulsifiers in the NCL and PCL diets. For the carcass measurements, only the liver weights were increased (P< 0.05) with emulsifiers in the supplemented groups. For blood metabolites, higher (P < 0.05) lipase levels were noticed with emulsifiers in the NCL and PCL diets. In addition, marginal reductions (P = 0.076; P= 0.095, respectively) were also noted with emulsifiers for the total cholesterol and triglyceride contents on d 35. Regarding meat quality, breast muscle yellowness was increased (P < 0.05) with emulsifier use in supplemented groups.

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Comparison of pH, Water Holding Capacity and Color among Meats from Korean Native Chickens

Cited by 10 publications

References 22 publications

Carcass, visceral organ, and meat quality properties of two broiler hybrids differing in growth rates

Carcass, visceral organ, and meat quality properties of two broiler hybrids differing in growth rates

The influence of sexual maturity on the meat quality of free-range chickens

Physiological responses of broiler chickens fed reduced-energy diets supplemented with emulsifiers

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