تأثير الخزن بالتجميد في الصفات الحسية للحوم بعض أصناف الدجاج المحلي و المستورد

الملخص EN

This study was conducted to investigate the sensory evaluation freezing effect on kinds of domestic and imported (Turkish and Brazilian) chicken meat at each thorax and thigh pieces which stored at-18 and -22 ºC for 150 days.

Sensory evaluation were performed each 30 days, results showed that there were significant differences (P<0.05) in sensory properties (juiciness, tenderness, flavor and over all acceptability) during storage period at both freezing degrees for thorax and thigh for all kinds of the chicken meats.

The results also showed that there was a possibility to store Domestic, Turkish and Brazilian chickens by freezing at-18 ºC for 150 days.

The period of storage increased incase of using-22 ºC without deterioration in the sensory properties of the chickens.

Significant differences (P<0.05) interactions between kinds, parts, storage temperatures and periods means were found in all sensory properties.