CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGIN
Three commercial lines of broiler chickens, Ross 308, Hubbard Flex and Hubbard F15 were investigated. Preslaughter weight, weight of eviscerated carcass with neck and dressing percentage were the highest in Hubbard Flex and the lowest in Ross 308 chickens. Analysis of carcass composition showed stat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Bulgarian |
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University of Zagreb, Faculty of Agriculture
2013-06-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/774544_CARCASS_COMPOSITION_AND_PHYSICOCHEMICAL_AND_SENSORY_PROPERTIES_OF_MEAT_FROM_BROILER_CHICKENS_OF_DIFFERENT_ORIGIN_en.pdf |
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| author | Dariusz KOKOSZYNSKI Zenon Bernacki Henryka KORYTKOWSKA Krzysztof KRAJEWSKI Lidia SKROBISZEWSKA Lidia SKROBISZEWSKA |
| author_facet | Dariusz KOKOSZYNSKI Zenon Bernacki Henryka KORYTKOWSKA Krzysztof KRAJEWSKI Lidia SKROBISZEWSKA Lidia SKROBISZEWSKA |
| author_sort | Dariusz KOKOSZYNSKI |
| collection | DOAJ |
| description | Three commercial lines of broiler chickens, Ross 308, Hubbard Flex and Hubbard F15 were investigated. Preslaughter weight, weight of eviscerated carcass with neck and dressing percentage were the highest in Hubbard Flex and the lowest in Ross 308 chickens. Analysis of carcass composition showed statistically significant differences in the content of neck, wings, breast muscles, skin with subcutaneous fat, abdominal fat and remainders of the carcass. The highest muscle content (total proportion of breast and leg muscles in carcass) was found in Hubbard Flex chickens, and the lowest body fat content (total proportion of skin with subcutaneous fat and abdominal fat) in Ross 308 birds. Chicken origin had a significant effect on pH15, water holding capacity, colour lightness (L*), yellowness (b*) and aroma and juiciness of breast muscles. |
| first_indexed | 2024-04-13T00:39:25Z |
| format | Article |
| id | doaj.art-e52b97417abc44ef8a37773f3071e215 |
| institution | Directory Open Access Journal |
| issn | 1332-9049 |
| language | Bulgarian |
| last_indexed | 2024-04-13T00:39:25Z |
| publishDate | 2013-06-01 |
| publisher | University of Zagreb, Faculty of Agriculture |
| record_format | Article |
| series | Journal of Central European Agriculture |
| spelling | doaj.art-e52b97417abc44ef8a37773f3071e2152022-12-22T03:10:14ZbulUniversity of Zagreb, Faculty of AgricultureJournal of Central European Agriculture1332-90492013-06-0114230331510.5513/JCEA01/14.2.1263CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGINDariusz KOKOSZYNSKIZenon BernackiHenryka KORYTKOWSKAKrzysztof KRAJEWSKILidia SKROBISZEWSKALidia SKROBISZEWSKAThree commercial lines of broiler chickens, Ross 308, Hubbard Flex and Hubbard F15 were investigated. Preslaughter weight, weight of eviscerated carcass with neck and dressing percentage were the highest in Hubbard Flex and the lowest in Ross 308 chickens. Analysis of carcass composition showed statistically significant differences in the content of neck, wings, breast muscles, skin with subcutaneous fat, abdominal fat and remainders of the carcass. The highest muscle content (total proportion of breast and leg muscles in carcass) was found in Hubbard Flex chickens, and the lowest body fat content (total proportion of skin with subcutaneous fat and abdominal fat) in Ross 308 birds. Chicken origin had a significant effect on pH15, water holding capacity, colour lightness (L*), yellowness (b*) and aroma and juiciness of breast muscles.http://jcea.agr.hr/articles/774544_CARCASS_COMPOSITION_AND_PHYSICOCHEMICAL_AND_SENSORY_PROPERTIES_OF_MEAT_FROM_BROILER_CHICKENS_OF_DIFFERENT_ORIGIN_en.pdfbroilermeat coloursensory propertiestissue composition |
| spellingShingle | Dariusz KOKOSZYNSKI Zenon Bernacki Henryka KORYTKOWSKA Krzysztof KRAJEWSKI Lidia SKROBISZEWSKA Lidia SKROBISZEWSKA CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGIN Journal of Central European Agriculture broiler meat colour sensory properties tissue composition |
| title | CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGIN |
| title_full | CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGIN |
| title_fullStr | CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGIN |
| title_full_unstemmed | CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGIN |
| title_short | CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGIN |
| title_sort | carcass composition and physicochemical and sensory properties of meat from broiler chickens of different origin |
| topic | broiler meat colour sensory properties tissue composition |
| url | http://jcea.agr.hr/articles/774544_CARCASS_COMPOSITION_AND_PHYSICOCHEMICAL_AND_SENSORY_PROPERTIES_OF_MEAT_FROM_BROILER_CHICKENS_OF_DIFFERENT_ORIGIN_en.pdf |
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