Effect of slaughtering in different slaughter houses on some traits of broiler chicken meat during different storage periods under refrigeration and freezing

الملخص EN

The aim of this study was to detection the effects of slaughtering on some traits of different slaughterhouses in chicken breast meat, different indicators were measured to determine some traits of the local fresh chicken breast meat during different storage periods under refrigeration and freezing temperature.

all tests were made in the post-graduate laboratories of animal production department, college of agricultural sciences, university of Suleiman.

the physical evaluation of breast meat for each unlicensed and licensed slaughterhouses during 6 days at refrigeration (4±1°c) storage showed a decrease in water holding capacity (WHC) with an increase in drip loss.

there were no significant differences (p≤0.05) in WHC and thawing loss between breast meat for both slaughterhouses.

results also showed a decrease in PH value with storage period increasing, found no significant differences (p≤0.05) between unlicensed and licensed slaughter houses after 6 days at refrigeration temperature except after 2 days of storage.

freezing experiment showed fluctuation during 90 days with significant difference (p≤0.05) only after 90 days of storage.

total volatile nitrogen (TVN) mean an increase during 6 days of storage at refrigeration temperature.

it ranged from 3.19 to 4.53 mg n/100 gm for unlicensed and from 2.94 to 3.69 mg n/100 gm for licensed with significant difference (p≤0.05) only at last day of storage and increased in freezing.