Affiliation:
1. Laboratory of Meat Characteristic and Quality Assessment, Lithuanian university of health sciences, Veterinary Academy, Tilžės, Kaunas, Lithuania
Abstract
In this article are presented research data on comparative evaluation of meat
quality of various poultry species. The study was made on 5 samples of
ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams.
Qualitative and nutritional properties of meat from different species of
poultry were estimated. The chemical composition, pH, color, firmness, water
holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat
were analyzed. Meat quality studies were carried out according to generally
accepted methodologies. Analyses have shown that the highest fat content was
in the broiler meat (p <0.001). Ostrich, turkey and broiler meat acidity
values were very similar, slightly more distinct in turkey meat (p <0.01).
The lowest water holding capacity was established in ostrich, the highest in
turkey meat (p <0.01). Comparison in regard to meat firmness, it was observed
on the ostrich meat had the highest firmness (p <0.01). Also, the highest
cholesterol content was established in the ostrich meat.
Publisher
National Library of Serbia
Cited by
4 articles.
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