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- Title
A Study on the Myofibrillar Fragmentation Index, Total Pigment, and Total Collagen of Broiler Meat under Different Packaging and Various Frozen Storage Conditions.
- Authors
SIVAKUMAR, P.
- Abstract
The present study was conducted to find out the myofibrillar fragmentation index (MFI), total pigment, and total collagen levels in the broiler meat samples stored under aerobic and vacuum packed and stored at -12°C, -18°C, and -24°C for 12 months period. The MFI of meat samples showed a significant difference (P < 0.01) among the samples till 12 months and the packaging methods and storage temperature ranges had no influence. The fresh broiler meat samples had a similar total pigment (mg/g) content of 0.019 and the overall mean for total pigment content for the stored meat sample for 1st month was 0.016 mg/g. The total pigments had significant difference (P < 0.01) among the samples during the entire storage. Similarly, the overall temperature range had a significant difference (P < 0.01) among the samples, but the overall packaging had no variation at all. The fresh broiler meat samples had an initial total collagen content of 72.04 (mg/100 g). The overall mean total collagen content of stored frozen meat samples at 1st and 12 months were 71.29 and 72.05, had no dissimilarity among them. The aerobic and vacuum packed samples showed a significant difference (P < 0.01) and the overall period had no influence on the total collagen content of meat samples. The frozen broiler meat either with aerobic or vacuum packaging method and stored at -12°C, -18°C, and -24°C may be recommended as methods of preservation without altering the above mentioned biochemical parameters till 12 months.
- Subjects
COLLAGEN; BROILER chickens; TEMPERATURE; FROZEN meat; MEAT storage
- Publication
Journal of Environment & Bio-sciences, 2023, Vol 37, Issue 1, p19
- ISSN
0973-6913
- Publication type
Article
- DOI
10.59467/JEBS.2023.37.19