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 journalArticlepeer-review

7 Citations (Scopus)


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
Issue number3
Publication statusPublished - Jul 2009


  • 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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