AI Article Synopsis
- The study compared the quality of broiler chicken meat from free-range and industrial systems focusing on aspects like composition, pH, color, and tenderness.
- Both types of meat exhibited the PSE (pale, soft, exudative) anomaly, showing some quality issues.
- Free-range chicken had higher protein and shear force, indicating firmer meat, while industrial chicken had higher fat content in certain cuts, showcasing differences due to production methods and stress during preparation.
Article Abstract
Abstract: The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly (* > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color (* 11.56) and shear force (2.75 kgf) and lower red color (* 1.65) and pH (5.75) in comparison to the industrial broiler meat, due intensive physical activity on growing phase and influence of the pre-slaughter stress on the rigor mortis. The thigh cut from free range broiler meat showed higher protein levels (18.00%), while to the thigh and drumstick cuts of industrial broiler meat showed higher total fat levels (3.4 and 5.0%, respectively). In general, each strain and chickens producing methods gave the peculiar characteristics to meat (chemical, physical, microbiological and sensorial).
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5495705 | PMC |
| http://dx.doi.org/10.1007/s13197-017-2612-x | DOI Listing |
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