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 language | English |
|---|---|
| Pages (from-to) | 681-690 |
| Number of pages | 10 |
| Journal | International Journal of Food Properties |
| Volume | 12 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Jul 2009 |
Keywords
- Broiler
- Colour
- Electron microscope
- Expressed juice
- Meat quality
- Muscle bundle
- Shear force
- Storage temperature
- Ultimate pH
ASJC Scopus subject areas
- Food Science
Fingerprint Dive into the research topics of 'Quality characteristics of broiler chicken meat on salt at different temperatures'. Together they form a unique fingerprint.
Cite this
Mothershaw, A. S., Gaffer, T., Kadim, I., Guizani, N., Al-Amri, I., Mahgoub, O., & Al-Bahry, S. (2009). Quality characteristics of broiler chicken meat on salt at different temperatures. International Journal of Food Properties, 12(3), 681-690. https://doi.org/10.1080/10942910801993858