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- Title
Influence of Ante-Slaughtering Factors on Broiler Meat Acidity.
- Authors
CIOBANU, Marius Mihai; LAZĂR, Roxana; POSTOLACHE, Alina Narcisa; BOIȘTEANU, Paul Corneliu
- Abstract
Our study evaluated the acidity of broiler meat in accordance with some ante-slaughtering factors such as: duration of transport from farm to slaughterhouse, broilers’ density in transport shelves and ante-slaughtering rest time. To carry out the current study, three experimental batches were prepared; pH determination was made at 0.25, 12 and 24 h after slaughter.After slaughtering, dynamics of pH placed the carcasses of batches L1 and L2 in a safety interval, while carcasses from L3 batch presented signs of PSE. A possible explication of this cause-effect relationship could be the insufficient ante-slaughtering rest period (30 min.) and moderate density during transport (32 chicken/shelf), even if the distance was the shortest one (4 km).
- Subjects
SLAUGHTERING; CATTLE industry
- Publication
Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2015, Vol 72, Issue 2, p247
- ISSN
1843-5262
- Publication type
Article
- DOI
10.15835/buasvmcn-asb:11085