Influence of ante-slaughtering factors on broiler meat acidity

  • Marius Mihai Ciobanu University of Agricultural Sciences and Veterinary Medicine from IaÅŸi
  • Roxana Lazăr University of Agricultural Sciences and Veterinary Medicine from IaÅŸi
  • Alina Narcisa Postolache Cattle Breeding Research Station from Dancu, IaÈ™i – Ungheni road 9, 707252, IaÅŸi
  • Paul Corneliu Boișteanu University of Agricultural Sciences and Veterinary Medicine from IaÅŸi
DOI: https://doi.org/10.15835/buasvmcn-asb:11085
Keywords: acidity, ante-slaughtering, glycogen

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

Author Biography

Marius Mihai Ciobanu, University of Agricultural Sciences and Veterinary Medicine from IaÅŸi
Department of Fundamental Sciences in Animal Husbandry
Published
2015-10-07
Issue
Vol. 72 No. 2 (2015): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. ANIMAL SCIENCE AND BIOTECHNOLOGIES
Section
Short communications
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