STUDY CONCERNING THE FEATURES OF BROILER CHICKEN DEPENDING ON FRESHNESS DEGREE

BOGDAN TURC, IOAN PETROMAN, GIANINA FRAIU, CORNELIA PETROMAN, DIANA MARIN

Abstract


Broiler chicken has a thin-sarcolema muscular fibber and a fin grain, and a little developed conjunctive tissue, which makes it very demanded on the market due to the high percentage of proteins (18.88-23.85%). Depending on the freshness degree, the broiler chicken meat pH varies within 5.8-6.1 in freshly slaughtered carcass and 6.2-6.5 in relatively fresh carcass; these physico-chemical features keep the same if the storage conditions are proper until it reaches the consumer.

 


Keywords


broiler chicken; meat; freshness degree

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English

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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
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