The aim of the study was to investigate the relationship between colour, final pH and drip loss and to determine the incidence of PSE and DFD meat in Cobb 500 and Hubbard Classic broiler chickens. The carcass weight, breast meat weight and its share (%) of broiler carcass, pH u , breast meat colour (CIE-L*a*b*) and drip loss (%) were measured. On the basis of paleness (L*) breast meat was classified into DFD (L* 53). Seventy five per cent of breast meat from Cobb 500 and seventy from Hubbard Classic were classified as “normal”. Breast meat classified as PSE had higher L*, lower pH u and higher drip loss (%) that than of normal characteristics. The opposite was found for DFD meat. Negative correlation between CIE-L and pH u and positive correlations between L* and b* values as well as between L* and drip loss (%) in both hybrid lines were determined.

Quality indicators of broiler breast meat in relation to colour.

Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat

Emu (Dromaius novaehollandiae) is the second largest avian species in the world and is native to Australia. Emus are classified as ratites along with South African ostriches and South American rheas and are becoming popular as a source of low-fat, low-cholesterol, iron-rich red meat alternative. Emu meat has also been touted as a good source of protein, B vitamins, and creatine. In addition to its meat, emu oil has received attention for its possible therapeutic use, notably anti-inflamatory, and cosmetic benefits. However, the emu industry is very young, with already standardized hatching, feeding, rearing, and other management practices leading to the availability of a large number of grown-up birds. Hence, the emu industry is looking for science-based information in order to successfully produce and market emu meat, fat, skin, and feathers. The present review was prepared to provide information regarding emu slaughter, meat quality, composition, nutritional benefits, sensory attributes, comparison of e...

Emu Meat: New Source of Healthier Meat Towards Niche Market

A study has been designed to evaluate the hematological parameters, carcass characteristics and meat quality attributes of rajasri chicken. Irrespective of the sex, the mean (Mean ± S.E.) Hemoglobin content (g/dL) was 12.71 ± 0.51; Packed Cell Volume (%) was 44.13 ± 1.68. The White Blood Cells count was 27.22 ± 2.61 (10/μL), Red Blood Cells count was 3.21 ± 0.10 (10/μL). The Mean corpuscular volume, Mean corpuscular hemoglobin and Mean corpuscular hemoglobin concentration were 141.07 ± 1.84, 39.86 ± 0.74 and 28.32 ± 0.41 respectively. The platelet count (10/μL) was 65.11 ± 2.91. The study also revealed that average Lymphocytes (%) were 54.05 ± 1.92, Heterophils (%) were 36.58 ± 1.42, Basophils (%) were 3.14 ± 0.42, Monocytes (%) were 2.97 ± 0.51 and Eosinophils (%) were 3.95 ± 0.72. Significant (P<0.05) differences were found between male and female Rajasri chicken in some of the hematological parameters. The mean (Mean ± S.E.) pre-slaughter weight (g), Carcass weight (g) and dressing percentage in both sexes of Rajasri chicken were 1511.1 ± 24.17, 1093.29 ± 18.34 and 72.27 ± 0.54 respectively. Male Rajasri chicken weighed significantly (P<0.05) higher than female Rajasri chicken. The overall mean (Mean ± S.E.) Yields (%) of edible offal namely Liver, Gizzard, Heart and Giblets were 1.60 ± 0.02, 1.76 ± 0.02, 0.38 ± 0.02 and 3.73 ± 0.06 respectively. Significant (P<0.05) differences were found between male and female Rajasri chicken in yields (%) of edible offal. The Yields (%) (Mean ± S.E.) of inedible offals recorded were 2.51 ± 0.08, 5.47 ± 0.07, 2.95 ± 0.04, 2.66 ± 0.04 and 10.38 ± 0.04 for Blood, Feathers, Head, Feet and Viscera respectively. The overall mean weights (g) (Mean ± S.E.) of different cutup parts recorded in the present investigation were 80.53 ± 2.11, 141.62 ± 3.52, 282.84 ± 8.12, 249.04 ± 6.68, 175.8 ± 4.26 and 160.83 ± 3.44 respectively for Neck, Wings, Breast, Back, Thigh and Drumstick. Male Rajasri chicken weighed significantly (P<0.05) higher cutup parts than female Rajasri chicken. Quality attributes like pH, Water Holding Capacity and Proximate Composition also exhibited significant (P<0.05) variation between sexes and type of muscles.

https://www.chemijournal.com/archives/2019/vol7issue3/PartAO/7-3-118-619.pdf

Haematological parameters, carcass characteristics and technological meat quality attributes of rajasri chicken

Rajasri is a designer fowl suitable for backyard production developed by PV Narsimha Rao Telangana Veterinary University together with Poultry Research Station (PRS), Rajendranagar, Hyderabad. Rajasri variety is developed by crossing four different breeds (two dual type, one layer type exotic breed and local non-descript poultry were involved). It is different from other rural poultry varieties as it has a broad genetic base and introgressed with genes from local birds by incorporating desirable traits such as higher productivity (150-160 eggs per annum) compared to nondescript fowls under range conditions, Compact body and long shank length for agility to avoid predation, Capacity to withstand diseases and adverse climatic conditions and a truly dual purpose bird (Viroji Rao et al., 2012).

/pdf/studies-on-effect-of-sex-and-age-on-physico-chemical-and-9akrbxvh8j.pdf

Studies on Effect of Sex and Age on Physico-Chemical and Organoleptic Qualities of Rajasri Chicken

An experiment was carried out to study the carcass traits, meat quality and processing characteristics of broilers grown to different body weights. Three groups of broiler chicken aged 35, 40 and 45 days, comprising 12 male and 12 female in each group corresponding to light (slaughter weight 2000 g) were utilized. Carcass traits revealed higher slaughter and dressed carcass weight for males compared to females. Age of birds showed significant effect on dressing percentage and all the age groups differed significantly. However, no significant difference was observed between sexes within each group except in medium weight group, where, male broilers showed higher dressing percentage than females. The dressing per cent increased gradually with age irrespective of sex. The yield (%) of high valued primal cuts like breast, thigh, drumstick and drummets on the basis of dressed carcass weight, increased with age and slaughter weight. No significant effect of sex was observed. The yield of lean meat from breast, thigh, drumstick and drummets were higher in heavy weight group than medium and low weight groups. The meat from heavier birds showed significantly higher water holding capacity, redness value (a* value and chroma), Warner-Bratzler shear force value, protein and fat content and lower cook loss and moisture level than medium and light weight groups. Sensory evaluation of chicken nuggets prepared from 3 groups revealed increase in juiciness, texture and overall palatability with increasing slaughter weight, however, the scores did not differ significantly between the weight groups. This study showed that meat produced from heavy weight broilers (> 2000 g live weight) will be beneficial on yield and several quality characteristics and can be economically utilized for production of processed poultry products especially ground and emulsion products.

Carcass traits and meat quality attributes of broilers grown to different body weights

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Carcass traits and meat quality attributes of broilers grown to different body weights