Open Access
Evaluation of carcass, organ and organoleptic properties of spent layers of different poultry types
A O Akinmumi
- Vol. 9, Iss: 1
TLDR
This study was designed to assess carcass, organ and organoleptic properties of spent layers of different poultry species; comprising of geese, local chicken, commercial chicken and quails.Abstract:
This study was designed to assess carcass, organ and organoleptic properties of spent layers of different poultry species; comprising of geese, local chicken, commercial chicken and quails. Eight (8) birds of each species were used for data collection . Results indicated that quail birds had the highest (Pread more
Citations
More filters
Journal ArticleDOI
Analysis of the influencing mechanism of the freeze-thawing cycles on in vitro chicken meat digestion based on protein structural changes.
TL;DR: In this article , the effect of freeze-thaw (F-T) cycles on the digestive and protein structural properties of chicken breasts during in vitro digestion was investigated, showing that F-T cycles destroyed protein structure and induced protein aggregation, resulting in chicken that was difficult to digest in the simulated digestion.
Journal ArticleDOI
The effect of origin, sex and feeding on sensory evaluation and some quality characteristics of goose meat from polish native flocks
TL;DR: Most of the sensory characteristics of meat (BM and LM) from geese of different breeds were affected (significantly at P≤0.05) by the diet, and analysis of the physical properties of meat showed that these parameters are mainly affected by the diets.
Journal ArticleDOI
The effect of low-temperature thermal processing on the quality of chicken breast fillets:
TL;DR: Heat processing of chicken breast fillets produced meat with the most desirable sensory quality, characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.
Journal ArticleDOI
Sensory Attributes of Namakkal Quail-1 Meat
TL;DR: Namakkal quail-1 meat is tastier than other poultry meat, and score higher than Japanese quail, Chicken, Duck and Geese meat in 9 point hedonic scale.
Related Papers (5)
The effects of different levels of Thyme on performance, carcass traits, blood parameters of broilers.
N. H. Mansoub,M. P. Myandoab +1 more