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Colour defects, quality and shelf life of commercially processed broiler carcass.

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Title Colour defects, quality and shelf life of commercially processed broiler carcass.
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Creator Sen A.R
Muthukumar M
Naveena B.M
 
Subject Colour quality shelf life broiler carcass
 
Description Not Available
Commercially reared market age (6 to 8 weeks) broilers (n=200) of mixed sex were studied for color variation in two poultry processing units of Hyderabad city, India over a six months period. Bruised, unbruised and overscalded leg tissues were evaluated for pH, CIE color values, cook loss% and Water holding capacity (WHC). The leg cuts were stored at refrigerated temperature (1°C) and pH, CIE color values, microbial counts and sensory odor scores were recorded on 0, 3, 6 and 9th day of storage. The majority of bruises were found in leg and wing region. Dislocated femurs associated with bruises were most frequently (10.76%) observed followed by wing dislocation (4.61%). Significantly (P0.05) between bruised and unbruised sample. Bruised and over scalded leg tissues exhibited spoiled odor on 9th day of refrigerated storage where as no off odor was detected in unbruised broiler leg tissue. From the present study it is concluded that color variation observed in broiler carcasses in commercial poultry processing units of Hyderabad city were mostly because of over scalding and dislocated femur with bruises, which resulted in lower shelf life.
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Date 2018-09-19T10:27:20Z
2018-09-19T10:27:20Z
2009-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/7061
 
Language English
 
Relation Not Available;
 
Publisher Indian Journals.com