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International Journal of Meat Science
  Year: 2012 | Volume: 2 | Issue: 1 | Page No.: 20-26
DOI: 10.3923/ijmeat.2012.20.26
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The Effect of Poultry Preslaughter Fasting and Condition on the Quality of Meat and Luncheon Processed in Syria

Saged Hasan

Broilers chicken welfare has been a challenge for the poultry industry and proper management is a topic to be aware to avoid the stressful conditions that can lead to compromise meat quality, as in the case of Pale, Soft and Exudative (PSE) meat. Several pre-slaughtering factors are related to broiler PSE meat formation, particularly transport, lairage and slaughtering conditions. The aim of this work was to evaluate the influence of chicken transportation time and lair before slaughtering on the occurrence of PSE meat and the quality of meat and canned meat processed locally under commercial transportation conditions in the Syrian winter, 150 chickens were tested and submitted to 13-hour pre-slaughter fasting periods in average. Deboned breast meat was submitted to the following analysis: pH, Drip Loss (DL), Water Holding Capacity (WHC) and Emulsion Stability (ES). The results show that 20% of meat considered as PSE meat that did not affect the quality attributes of the luncheon prepared under local commercial management before slaughtering.
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  •    Effect of Probiotic Supplementation on the Performance of Broilers
  •    Effect of Heat Stress During Transport and Rest Before Slaughter, on the Metabolic Profile, Blood Gases and Meat Quality of Quail
  •    The Effect of Feeding Red Ginger (Zingiber officinale Rosc) as Phytobiotic on Broiler Slaughter Weight and Meat Quality
  •    The Effects of Ascorbic Acid and Seasonal Temperatures on Meat Quality Characteristics of Broiler Chickens Maintained in Open-Sided and Closed Houses
How to cite this article:

Saged Hasan , 2012. The Effect of Poultry Preslaughter Fasting and Condition on the Quality of Meat and Luncheon Processed in Syria. International Journal of Meat Science, 2: 20-26.

DOI: 10.3923/ijmeat.2012.20.26






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