Physico-chemical characteristics of commercially available and cold slaughtered broiler chicken meat
In the current study, leg muscle samples of commercially available (CA) broiler chicken slaughtered traditionally by neck severance and cold slaughtered (CS) broiler chicken carcasses were compared for their physico-chemical characteristics. Sample harvesting was carried out at 0-2, 2-4, 4-6 and 6-8 h post mortem. The pH revealed significantly (p
Authors
- Suma Nair
- V.N. Vasudevan
- R.Uma None
- S. Sasi
- A. Irshad
- A. Balakrishnan
Publication Details
- Journal
- Journal of Veterinary and Animal Sciences
- Published
- 2026-03-31
- DOI
- https://doi.org/10.51966/jvas.2026.57.1.104-111
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00