Effects of Different Thawing Techniques on the Meat Quality of Local and Commercial Broiler Chickens

The aim of this study was to determine the effects of different techniques on post-thawing meat quality of broiler breast meat. In the study, breast meat samples of local Anadolu-T and commercial Cobb500 broiler were taken from chicken carcasses slaughtered under standard conditions and stored by frozen techniques at -18 °C for 17 months. Frozen meat samples of both genotypes were thawed in three different ways: thawing at room temperature, thawing in cold water, and thawing in the fridge until the central temperature of the meat reached 0 °C. Shear values, meat pH, color characteristics (L*, a*, b* values), and some chemical properties of meat were measured after the thawing process. Meat thawing technique significantly affected the cooking loss and peak shear force values of the samples (P