Quality characteristics of broiler chicken meat on salt at different temperatures

Ann S. Mothershaw, Taghreed Gaffer, Isam Kadim, Nejib Guizani, Issa Al-Amri, Osman Mahgoub, Saif Al-Bahry

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

The aim of this investigation was to compare the quality characteristics and muscle structure of broiler chicken meat stored at different temperatures in the retail market in Oman. The meat quality characteristics of broiler breast meat were analysed. Ten samples were randomly selected from each group of fresh, frozen, and chilled chicken meat. Colour L, a, b, pH, expressed juice, cooking loss, sarcomere length, W-B-shear force and muscle structure (using scanning electron microscopy) were determined. Fresh meat samples had significantly (P

Original languageEnglish
Pages (from-to)681-690
Number of pages10
JournalInternational Journal of Food Properties
Volume12
Issue number3
DOIs
Publication statusPublished - Jul 2009

Fingerprint

chicken meat
Meat
Chickens
Salts
broiler chickens
salts
retail marketing
muscles
Temperature
sarcomeres
Oman
breast meat
cooking quality
meat quality
shears
juices
temperature
scanning electron microscopy
meat
sampling

Keywords

  • Broiler
  • Colour
  • Electron microscope
  • Expressed juice
  • Meat quality
  • Muscle bundle
  • Shear force
  • Storage temperature
  • Ultimate pH

ASJC Scopus subject areas

  • Food Science

Cite this

Quality characteristics of broiler chicken meat on salt at different temperatures. / Mothershaw, Ann S.; Gaffer, Taghreed; Kadim, Isam; Guizani, Nejib; Al-Amri, Issa; Mahgoub, Osman; Al-Bahry, Saif.

In: International Journal of Food Properties, Vol. 12, No. 3, 07.2009, p. 681-690.

Research output: Contribution to journalArticle

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