Quality parameters of chicken broiler raw and cooked meat depending on their sex

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F09%3A00002204" target="_blank" >RIV/62157124:16270/09:00002204 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Quality parameters of chicken broiler raw and cooked meat depending on their sex
Original language description
The objective of this study was to compare the quality parameters of chicken breast meat depending on their sex, to evaluate individual quality parameters and to find relationships between those individual parameters. Three groups (A, B and C) of commercial meat-type hybrid broilers ROSS 308 (10 males and 10 females from each group) were used for colour measurement (CIE L*a*b*), pH, chemical analysis (amount of dry matter, fat and collagen) and texture (shear force, hardness, cohesiveness). Cooked meatparameters (texture, colour, pH and chemical parameters) were measured after heat treatment (80°C, 30 min). In all groups there was possible to prove raw meat differences between sex only in the following parameters: carcass weight (A group P < 0.01, B and C group P < 0.001), breast weight (A group P < 0.01, B and C group P < 0.001) and pH value (A group P < 0.05, B group P < 0.001, C group P < 0.01). There were found differences (P < 0.05) between sex in texture parameters (hard
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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