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Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers Rev. Bras. Ciênc. Avic.
Limpisophon,K; E-tun,S; Koeipudsa,C; Charoensuk,D; Malila,Y.
ABSTRACT The objective of this study was to compare characteristics and properties of breast meat from spent Lohmann Brown layers (SP, 90 weeks old, n = 24) and those of commercial broilers (BR, 6 weeks old, n = 24). The breasts of both SP and BR were collected from a local processing plant, vacuum-packed in a plastic bag, and stored at -18ºC until further analyses. The SP showed a greater water-holding capacity, tougher and chewier texture (p<0.05). Both raw and cooked SP breasts comprised the greater total collagen but lower soluble collagen than those of BR (p<0.05). Muscle fibers of the SP, observed under scanning electron microscope, were small, with average fiber diameter of 37.85±1.40 μm, densely packed and surrounded by complex networks of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Muscle fiber; Physicochemical properties; Protein fractionation; Technological properties; Thermal properties..
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300315
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