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Effect of slaughtering in different slaughter houses on some traits of broiler chicken meat during different storage periods under refrigeration and freezing
Other Title(s)
تأثير ذبح فروج اللحم في مجازر مختلفة في بعض صفات لحن الصدر خلال التخزين بالتبريد و التجميد
Joint Authors
Mawlud, Mustafa Hamzah
Khidr, Zayd Khalaf
Source
Kirkuk University Journal for Agricultural Sciences
Issue
Vol. 9, Issue 4 (31 Dec. 2018), pp.1-9, 9 p.
Publisher
Kirkuk University College of Agriculture
Publication Date
2018-12-31
Country of Publication
Iraq
No. of Pages
9
Main Subjects
Topics
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 8-10
Record ID
BIM-915987