Poultry Studies
2016, Vol 13, Num, 1 (Pages: 016-021)
Effect of Different Production Systems on Physical and Sensory Characteristics of Broilers
2 Cumhuriyet Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 58140 Sivas
3 Ankara Üniversitesi, Ziraat fakültesi, Zootekni Bölümü, 06110 Dışkapı/Ankara
4 Abant İzzet Baysal Üniversitesi, Ziraat ve Doğa Bilimleri Fakültesi, Kanatlı Hayvan Yetiştiriciliği Bölümü, 14280 Bolu - Physical and sensory properties of thigh and breast meat were obtained from classic broilers, free-range broilers, organic breeder and village hens were compared in this study. For this purpose, water holding capacity, cooking loss and colour parameters (L *, a *, b *, H, Ch and ΔE) of meats was determined. After thigh and breast meat cooked in a conventional oven at 180°C for 40 minutes sensory analysis was performed. Any significant difference between water holding capacities of chicken breast and thigh meats derived from different production systems were not shown (P>0.05). In contrast, the difference between the breast and the meat is cooking losses were found to be significant (P<0.01). The highest and lowest cooking loss was observed in classical and village broilers (56.95% and 16.56%, respectively) for breast meat and free-range and organic chicken (51.21% and 18.60%, respectively) for thigh meat. Thigh meats of classical, free-range and organic broilers have been found to be more bright (P=0.01) and red(P=0.03) than breeders and village broilers. Either breast meat or thigh meat of village hens were determined harder than breast meats of the others (P<0.05). Similarly, breast meat and thigh meat in village hens has been found less cooked than classical and free-range broilers especially (P<0.05). Keywords : Broilers, Physical properties, Sensory properties, Production systems, Meat quality
