Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi

Influence of combined, continuous chilling on physical and chemical properties of white and red chicken muscles (CROSBI ID 127565)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Botka-Petrak, Karmen ; Vidaček, Sanja ; Petrak, Tomislav ; Medić, Helga Influence of combined, continuous chilling on physical and chemical properties of white and red chicken muscles // Veterinarski arhiv, 75 (2005), 5; 415-422

Podaci o odgovornosti

Botka-Petrak, Karmen ; Vidaček, Sanja ; Petrak, Tomislav ; Medić, Helga

engleski

Influence of combined, continuous chilling on physical and chemical properties of white and red chicken muscles

Research on the influence of combined, continuous chilling on the quality of meat was carried out on young growing broilers of the Hybro line (Euribid, B.V. Boxmeer, Holland). The broilers were 43 to 48 days old with weights ranging from 1465 to 1762 g. The experiments were carried out on 140 samples, on m. iliotibialis lateralis (red muscle) and mm. pectorales superficialis (white muscle). Observed physical properties included temperature measurements, water holding capacity, pH and weight loss of the samples. Water contents in the skin and in the muscles, protein, fat and ash contents were also measured. This research showed that combined, continuous chilling resulted in a temperature decrease of the m. iliotibialis lateralis to 7.64 oC and of the mm. pectorales superficialis to 10.83 oC. Water activity also decreased for both muscles. White muscle had a higher water holding capacity (7.19 cm2) than red muscle (9.40 cm2), and after chilling both muscles showed a reduction in this parameter. Water content in skin and in muscles increased in chilled samples. The results showed a weight gain of 0.92 ± 0.5 % due to absorbed water during the water chilling phase. This method of chilling showed no significant influence on other physical and chemical properties of poultry meat

chicken ; muscles ; chilling ; physical changes ; chemical changes

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o izdanju

75 (5)

2005.

415-422

objavljeno

0372-5480

1331-8055

Povezanost rada

Prehrambena tehnologija

Poveznice
Indeksiranost