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Meat yields and sensory quality of products from broilers of three live weight groups

Indian Agricultural Research Journals

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Title Meat yields and sensory quality of products from broilers of three live weight groups
 
Creator PRAGAT, H
KONDAIMP, N
ANJANEYULU, A S R
SAIKIA, P
 
Subject Broiler; Carcass cuts; Meat yield; Value added product
 
Description The study was aimed at providing information on quality and processing aspects ofbroilers ofdifferent live weights to find appropriate weight group of broilers for better yield of cut-up-parts and better quality value added poultry products. Birds (90) were grouped under low (L), medium (M) and heavy (H) having live weights of2000 g range respectively. Weights and deboning yields ofthe carcass cuts were recorded and composition of breast and leg meat were estimated. Microwave cooked breast fillets (MWBF) and chicken tenders (MWCT) were developed and yield and sensory quality were evaluated. Dressing percentages were 64.36±O.37, 67.19±0.39 and 69.55±0.46 in L,M and Hweight birds showing highest for the Hweight group. Yield ofhigh valued cuts like breast and yield of white meat, dark meat and total deboned meat were significantly higher in H weight birds. Protein content of breast and leg meat increased gradually with the live weight. Breast meat exhibited higher protein content than leg meat. Products prepared from the H weight broilers showed higher cooking yield and sensory scores compared to the products prepared from Land M. 
 
Publisher Directorate of Knowledge Management in Agriculture
 
Contributor —
 
Date 2011-04-05
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/5516
 
Source The Indian Journal of Animal Sciences; Vol 77, No 7 (2007)
0367-8318
 
Language eng
 
Relation http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/5516/2294
 
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