The quality of different types of chicken breast meat (organic, conventional, tenderized)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873588" target="_blank" >RIV/62157124:16270/15:43873588 - 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
The quality of different types of chicken breast meat (organic, conventional, tenderized)
Original language description
The aim of this study was to investigate the qualitative properties of meat from organic and conventional production systems and tenderized breast meat without skin. Fourteen organic, 19 conventional and 30 tenderized chicken breast were obtained from three difference sources and were evaluated for sensorial attributes: (raw, overall impression, colour, odour, consistency and juiciness after a slight compression; baked at 220 oC/25 min: impression, odour, consistency, juiciness, and flavour), colour (lightness, L*; redness, a*; yellowness, b*), texture profile analysis and Warner-Bratzler test in raw and after baking (220 oC/25 min) and chemicals parameters (dry matter, total protein, net protein, net muscle protein, collagen, fat, ash, salt and phosphorus). Tenderized chicken breast was evaluated as the worst in a sensory test. The colour parameters indicated that the classic breast was more yellow and fatter (P < 0.01). The organic breast contained more (P < 0.01) protein than the te
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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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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