Effect of slaughtering in different slaughter houses on some traits of broiler chicken meat during different storage periods under refrigeration and freezing
العناوين الأخرى
تأثير ذبح فروج اللحم في مجازر مختلفة في بعض صفات لحن الصدر خلال التخزين بالتبريد و التجميد
المؤلفون المشاركون
Mawlud, Mustafa Hamzah
Khidr, Zayd Khalaf
المصدر
Kirkuk University Journal for Agricultural Sciences
العدد
المجلد 9، العدد 4 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-9، 9ص.
الناشر
تاريخ النشر
2018-12-31
دولة النشر
العراق
عدد الصفحات
9
التخصصات الرئيسية
الموضوعات
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.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Mawlud, Mustafa Hamzah& Khidr, Zayd Khalaf. 2018. Effect of slaughtering in different slaughter houses on some traits of broiler chicken meat during different storage periods under refrigeration and freezing. Kirkuk University Journal for Agricultural Sciences،Vol. 9, no. 4, pp.1-9.
https://search.emarefa.net/detail/BIM-915987
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Mawlud, Mustafa Hamzah& Khidr, Zayd Khalaf. Effect of slaughtering in different slaughter houses on some traits of broiler chicken meat during different storage periods under refrigeration and freezing. Kirkuk University Journal for Agricultural Sciences Vol. 9, no. 4 (2018), pp.1-9.
https://search.emarefa.net/detail/BIM-915987
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Mawlud, Mustafa Hamzah& Khidr, Zayd Khalaf. Effect of slaughtering in different slaughter houses on some traits of broiler chicken meat during different storage periods under refrigeration and freezing. Kirkuk University Journal for Agricultural Sciences. 2018. Vol. 9, no. 4, pp.1-9.
https://search.emarefa.net/detail/BIM-915987
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 8-10
رقم السجل
BIM-915987
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر