Study of Some Physical and Chemical Tests for Meat Chicken Pieces Immersed in Aqueous Extract of the Gujarat Plant for Ross broilers

Author:

Faris Esraa Qaysar,BahaAldeen Mohammed Sabah,Shanoon Ammar Qathan

Abstract

Abstract The study was carried out in a laboratory in the laboratories of the College of Agriculture of Shorao from 15/1/2023 to 1/4/2023 after raising broiler chickens for 42 days, after which 3 chickens were slaughtered for each treatment consisting of 6 treatments, after which the chickens were cut and immersed in the aqueous extract of the gujarat plant. For cuts of meat, they were divided into nine treatments: T1) control, T2, immersing the meat piece in crumbs at a rate of 0.5%, T3 immersing the piece of meat in crumbs, 1%, T4, immersing the piece of meat in galls, 1.5%, T5, immersing it in 2% crumbs, T6, immersing previously treated meat in crumbs, 0.05, and placing it in an extract of 0.05. %, T7 immerse pre-treated meat in 1% curds and put it in 1% extract, T8 pre-treated meat is immersed in 1.5% curds and put it in 1.5% extract, T9 pre-treated meat is immersed in 2% curds and put in 2% extract. Several physical and chemical tests were conducted, including water-holding ability, weight loss during thawing, weight loss during cooking, myoglobin concentration, and moisture percentage. The results showed that there were significant differences at the probability level (P≤0.05) in the two characteristics of water-holding ability. It was in the form of loss during cooking, its percentage decreased in The breast piece did not show significant differences in the thigh and drumstick pieces of meat. As for the loss of thawed weight, it decreased in the ninth treatment for the breast pieces and drumstick meat. As for the thigh meat, the percentage was lower in the ninth and eighth treatments, and the percentage of myoglobin concentration increased in the eighth and ninth treatments of the breast piece, and no differences were shown. It was significant in the thigh and drumstick pieces, while the highest moisture percentage was recorded in the ninth treatment for all meat cuts compared to the rest of the treatments.

Publisher

IOP Publishing

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