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International Journal of Meat Science
Year: 2012  |  Volume: 2  |  Issue: 1  |  Page No.: 1 - 6

Effects of Processing Practices on the Physico-chemical, Microbiological and Sensory Quality of Fresh Chicken Meat

H.T. Santosh Kumar, U.K. Pal, V. Kesava Rao, C.D. Das and P.K. Mandal    

Abstract: The present study was planned to find the differences in quality of fresh chicken obtained from different sources with different processing practices viz., market/road side chicken shop (MSC), Retail outlets (RSC) and semi automatic processing plant (Scientifically Slaughtered Chicken) (SSC). The sources of meat had no significant effect (p<0.05) on pH and tyrosine value of fresh chicken meat. However, SSC samples had significantly (p<0.05) higher water holding capacity, extract release volume and lower thiobarbituric acid value compared to other samples. Similarly, SSC samples harboured significantly (p<0.05) lower total viable count, coliform count, psychrophilic count and yeast and mould counts. Sensory evaluation of cooked samples did not reveal any difference in organoleptic attributes viz., appearance, flavour, juiciness and texture but overall palatability scores of SSC meat was significantly (p<0.05) higher than meat from other two sources. It was concluded that SSC meat was of better quality than MSC and RSC meat.

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