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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

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Svazek periodika

78

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

000270290300017

EID výsledku v databázi Scopus

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