Faculty of Veterinary Medicine University of Zagreb
Abstract
Research on the influence of combined, continuous chilling on the quality of meat was carried out on young growing broilers of the Hybro line (Euribid, B.V. Boxmeer, Holland). The broilers were 43 to 48 days old with weights ranging from 1465 to 1762 g. The experiments were carried out on 140 samples, on m. iliotibialis lateralis (red muscle) and mm. pectorales superficialis (white muscle). Observed physical properties included temperature measurements, water holding capacity, pH and weight loss of the samples. Water contents in the skin and in the muscles, protein, fat and ash contents were also measured. This research showed that combined, continuous chilling resulted in a temperature decrease of the m. iliotibialis lateralis to 7.64 0C and of the mm. pectorales superficialis to 10.83 0C. Water activity also decreased for both muscles. White muscle had a higher water holding capacity (7.19 cm2) than red muscle (9.40 cm2), and after chilling both muscles showed a reduction in this parameter. Water content in skin and in muscles increased in chilled samples. The results showed a weight gain of 0.92 ± 0.5 % due to absorbed water during the water chilling phase. This method of chilling showed no significant influence on other physical and chemical properties of poultry meat.Istražen je utjecaj kombiniranog, kontinuiranog hlađenja na kakvoću mesa utovljenih pilića linije Hybro (Euribid, B.V. Boxmeer, Nizozemska). Pilići su bili zaklani u dobi od 43 do 48 dana, tjelesne mase 1465-1762 grama. Istraživanje je bilo provedeno na 140 uzoraka, crvenih (m. iliotibialis lateralis) i bijelih (mm. pectorales superficialis) mišića. Istraženi fizikalni pokazatelji obuhvatili su izmjere temperature, sposobnost vezanja vode, pH vrijednost i masu uzoraka. Također, kemijski je analiziran udjel vode u koži i mišićju te udjel bjelančevina, masti i pepela. Rezultati istraživanja pokazali su sniženje temperature m. iliotibialis lateralis (mišić batka) na 7,64 °C, a temperature mm. pectorales superficialis (prsni mišići) na 10,82 °C. Prsni mišići imaju veću sposobnost vezanja vode (7,19 cm2) u usporedbi s mišićima batka (9,40 cm2). Nakon provedenog kombiniranog, kontinuiranog hlađenja, obje skupine istraženih mišića očitovale su smanjenu sposobnost vezanja vode. Udjel vode u koži i mišićima se povećao pri hlađenju uzoraka. Rezultati su pokazali porast mase ohlađenih trupova za 0,92 ± 0,5%. Aktivnost vode za obje vrste istraženih mišića značajno se smanjila nakon hlađenja. Opisani način hlađenja nije utjecao na ostala fizikalna i kemijska svojstva pretraženih mišića pilića
