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

doi:10.1080/10942910801993858

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 journal › Article › peer-review

7 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 language	English
Pages (from-to)	681-690
Number of pages	10
Journal	International Journal of Food Properties
Volume	12
Issue number	3
DOIs	https://doi.org/10.1080/10942910801993858
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

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10.1080/10942910801993858

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title = "Quality characteristics of broiler chicken meat on salt at different temperatures",

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",

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AU - Mothershaw, Ann S.

AU - Gaffer, Taghreed

AU - Kadim, Isam

AU - Guizani, Nejib

AU - Al-Amri, Issa

AU - Mahgoub, Osman

AU - Al-Bahry, Saif

PY - 2009/7

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N2 - 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

AB - 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

KW - Broiler

KW - Colour

KW - Electron microscope

KW - Expressed juice

KW - Meat quality

KW - Muscle bundle

KW - Shear force

KW - Storage temperature

KW - Ultimate pH

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Quality characteristics of broiler chicken meat on salt at different temperatures

Abstract

Keywords

ASJC Scopus subject areas

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