Influence of ante-slaughtering factors on broiler meat acidity

Marius Mihai Ciobanu, Roxana Lazăr, Alina Narcisa Postolache, Paul Corneliu Boișteanu

Abstract


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).

 

Keywords: acidity, ante-slaughtering, glycogen


Keywords


acidity, ante-slaughtering, glycogen

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DOI: http://dx.doi.org/10.15835/buasvmcn-asb:11085




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