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The effect of age on the some physical and sensory properties of meat from old age broiler* | ||
| iraqi poultry sciences journal | ||
| Article 1, Volume 1, Issue 1, 2006, Pages 101-111 | ||
| Authors | ||
| Nadia N.A.AL-Hajo; Hamdi AL-Fayadh | ||
| Abstract | ||
| This investigation is aimed at examining the effect of age on physical properties and sensory evaluation of meat from 8 to 16 week old broiler , samples were taken from rearing 200 broiler chicken of the Ross strain to 8, 12, 14, and 16 week , this study done in Dep. Of Animal Resource , College of Agricultural , University of Baghdad ,birds were slaughtered at the end of each experiment birds were slaughtered from each treatment to estimate Physical measurements, namely, total cooking loss (for meat) thawing loss, drip loss, water holding capacity (WHC), and examined sensory evaluation flavor, tenderness, juiciness, texture, over all acceptability and appearance. The results indicated highly significant (P<0.01) increased in the average cooking loss (25.98,32.55,32.61,34.55) % respectively and WHC (16.80,19.71,21.36,23.86) % respectively for meat, and there were a significant decrease in thawing loss (2.18,2.02,1.89,1.72) % respectively, drip loss, when age increased. The sensory evaluation for breast meat show highly significant (P<0.01) improvement in 8, 12, and 14 week and decreased in 16 week except the flavor (there were 5.40,6.50,6.60,6.80, for flavor and 4.90,5.20,6.80,5.80 for juiciness and 6.0,6.40,7.0,4.0 for tenderness and 6.80,5.50,5.50,2.0 for texture and 6.0,6.80,7.0,4.40,for overall acceptable and6.50,6.50,7.0,5.80 for appearance , respectively). | ||
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