1. Technological quality indicators of breast muscle tissue of broiler chickens and ducklings
- Author
-
Kralik, Zlata, Kralik, Gordana, Mahmutović, Hava, Jovanka, L., and Čolović, R., Vukmirović, Đ.
- Subjects
animal structures ,food and beverages ,technological indicators ,quality ,ducklings ,chickens ,breast meat - Abstract
The research aim was to compare technological indicators of breast muscle quality of male broiler ducklings and chickens fattened in intensive conditions by using standard feeding mixtures. The paper presents some technological properties: pH1 and pH2, color of breast muscle, drip loss (%) and cooking loss (%). The research was performed on 22 chickens of the Hubbard Classic genotype, and on 22 ducklings of the Beijing duck genotype. The values of pH1 were equal. Measured pH1 was 5.98 for chickens, and 5.99 for ducklings (P>0.05). Breast muscle of chickens proved statistically significantly higher value of pH2 than the duck breasts (5.91 and 5.76, respectively). Drip loss was significantly higher (P
- Published
- 2016