Veterinarski arhiv, Vol. 75 No. 5, 2005.
Izvorni znanstveni članak
Influence of combined, continuous chilling on physical and chemical properties of white and red chicken muscles
Karmen Botka-Petrak
; Department of Anatomy, Histology and Embriology, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Sanja Vidaček
; Department of Food Processing and Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Tomislav Petrak
; Department of Food Processing and Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Helga Medić
; Department of Food Processing and Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Sažetak
Research on the influence of combined, continuous chilling on the quality of meat was carried out on young growing broilers of the Hybro line (Euribid, B.V. Boxmeer, Holland). The broilers were 43 to 48 days old with weights ranging from 1465 to 1762 g. The experiments were carried out on 140 samples, on m. iliotibialis lateralis (red muscle) and mm. pectorales superficialis (white muscle). Observed physical properties included temperature measurements, water holding capacity, pH and weight loss of the samples. Water contents in the skin and in the muscles, protein, fat and ash contents were also measured. This research showed that combined, continuous chilling resulted in a temperature decrease of the m. iliotibialis lateralis to 7.64 0C and of the mm. pectorales superficialis to 10.83 0C. Water activity also decreased for both muscles. White muscle had a higher water holding capacity (7.19 cm2) than red muscle (9.40 cm2), and after chilling both muscles showed a reduction in this parameter. Water content in skin and in muscles increased in chilled samples. The results showed a weight gain of 0.92 ± 0.5 % due to absorbed water during the water chilling phase. This method of chilling showed no significant influence on other physical and chemical properties of poultry meat.
Ključne riječi
chicken; muscles; chilling; physical changes; chemical changes
Hrčak ID:
31914
URI
Datum izdavanja:
20.10.2005.
Posjeta: 1.248 *