The Effect of Poultry Preslaughter Fasting and Condition on the Quality of Meat and Luncheon Processed in Syria
Department of Microbiology, Veterinary Faculty, Aleppo University, Syria
Bioscience Methods, 2012, Vol. 3, No. 7 doi: 10.5376/bm.2012.03.0007
Received: 14 Jun., 2012 Accepted: 28 Sep., 2012 Published: 15 Oct., 2012
© 2012 BioPublisher Publishing Platform
This is an open access article published under the terms of the Creative Commons Attribution License
, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:
Hasan, 2012, The Effect of Poultry Preslaughter Fasting and Condition on the Quality of Meat and Luncheon Processed in Syria, Bioscience Methods,Vol.3, No.7 43-47 (doi: 10.5376/bm.2012.03.0007)
The aim of this work was to evaluate the influence of chicken transport time and lair before slaughtering on the quality of locally meat and luncheon. One hundred and fifty chickens were tested and submitted to thirteen-hour preslaughter fasting periods in average. Deboned breast meat submitted to the following analysis: pH, drip loss (DL), water holding capacity (WHC) and emulsion stability (ES). The results show that 20% of meat considered as pale, soft and exudative (PSE) and the luncheon prepared with local meat have good properties.
Poultry; Preslaughter fasting; Luncheon quality; PSE (pale, soft, exudative) meat