engleski

Interaction of physical, chemical and bioelectrical properties in evaluation of poultry meat quality

Poultry meat quality depends on numerous factors. In this study only part of them was examined. The objective of this study was to examine the influence of primary processing on physical, chemical and electrical properties of poultry meat. Also, differences in chemical composition and electrical properties between different muscles and avian species were examined. The measurements were done on M. pectoralis superficialis of Ross 308 broilers and Nicholas 700 turkeys and M. iliotibialis lateralis of Nicholas 700 turkeys. This research was carried out on 170 samples of poultry meat. The resistance (Rs) and reactance (Xc) were measured at 19 frequencies in the range 0, 1-1000 KHz by the HP RLC Meter 4284A at poultry meat samples 48 hours post mortem. The impedance module (|Z|) and phase angle were obtained by mathematical equations. Physico-chemical methods were used to determine content of water, fat and proteins, pH and water activity. The results showed the correlation between water content and electrical parameters in different chilling processes of poultry meat. Significant effect of chilling method on the water content of muscles was found by electrical measurements. There was a statistically significant difference between water content of broiler carcasses chilled with air chilling vs. those chilled with spray chilling (p<0, 05). There was significant difference in all electrical parameters between groups at low frequencies. The impedance module was significantly different for the examined groups at frequencies 100-1000 Hz (p<0, 05). Furthermore, there was not significant difference between M. pectoralis superficialis of turkey hens and toms (of different age) by means of chemical and electrical properties. The results indicated that the electrical measurements depend on the measuring temperature. Also, the resistance showed correlation to fat content. Resistance at low frequencies measurements showed higher values when the fat content was increased. The electrical parameters were not suitable for comparison with the chemical data, when measurements were done on separate poultry muscles. The highest accuracy was reached in correlation between the fat content and phase angle at low frequencies and between water content and phase angle at high frequencies. Fat content also correlated significantly to the reactance at high frequencies and the pH to reactance at low frequencies.

Poultry meat composition; bioelectrical impedance; electrical properties; poultry meat quality

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