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Effect of chilling, polyphosphates and bicarbonates on quality characteristics of broiler breast meat

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Title Effect of chilling, polyphosphates and bicarbonates on quality characteristics of broiler breast meat
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Creator Sen, A.R
Naveena,B.M
Muthukumar.M
Babji.Y
Murthy, T.R.K
 
Subject chilling characteristics meat broiler
 
Description Not Available
1. An experiment was conducted to assess the effect of tetrasodium pyrophosphate and sodium bicarbonate on colour and sensory attributes of pre- and post-chilled breast meat.
2. Three groups of 6 halves of breasts (pre-chill) immediately after slaughter were treated with 3% tetrasodium pyrophosphate, 3% sodium bicarbonate in 2% NaCl or 2% NaCl alone (control); the remaining 6 halves (post-chill) were stored overnight at 4°C and then treated similarly. Both the pre- and post-chill samples were held at 4°C for 24 h and pH, water holding capacity, cooking loss, CIE colour values and sensory attributes were recorded.
3. Chilling had few effects on the meat characteristics measured in this study.
4. Treatment with phosphate and bicarbonate increased pH in both the pre- and post-chill groups. Treated breasts exhibited lower L* and higher a* value (more red) than controls.
5. A sensory evaluation study revealed improvements in colour and other sensory attributes of cooked broiler breast meat in all treated samples compared to the control.
6. The findings suggest that tetrasodium pyrophosphate and sodium bicarbonate, when injected post mortem, will have beneficial effects on several physico-chemical (pH, colour, WHC %, cooking loss) and sensory attributes of broiler meat. However, phosphate had a smaller effect than bicarbonate.
Not Available
 
Date 2018-09-18T05:06:50Z
2018-09-18T05:06:50Z
2004-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/6946
 
Language English
 
Relation Not Available;
 
Publisher Taylor & Francis Online