QUALITY OF BROILER CHICKEN MEAT DURING FROZEN STORAGE
AbstractThe objective of the study was to assess the influence of frozen storage (1mth and 8 mth) and thawing methods (atmospheric air and microwave oven) on the breast meat quality of broiler chickens. Tests revealed significant changes in meat quality in defrosted raw breast muscles as well as in those subjected to heat treatment. Defrosting by using microwave oven proved to be more useful for breast muscles stored for a period of eight months regarding the volume of drip loss, ash content of the raw breast muscles as well as the thermal loss, desirable aroma, and the brittleness of meat subjected to heat treatment.
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