+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Variation in the protein content and tenderness of poultry meat as a function of age



Variation in the protein content and tenderness of poultry meat as a function of age



Atti della Societa Italiana delle Scienze Veterinarie 24: 319-321



Of 100 White Leghorn male chicks reared in batteries, 30 were slaughtered at 2 days of age, and 6 were slaughtered every 10 days until the residue had attained 62 days of age. Samples of breast muscle were analysed. From 2 to 42 days of age, water content of the muscle decreased highly significantly from 90.77 to 83.57% and protein content increased from 62 to 89.12% (significantly in the first 10 days to 84.42%). Water content continued to decrease significantly to 62 days of age.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000259924

Download citation: RISBibTeXText


Related references

Changes in the protein content and meat tenderness in chicken as a function of age. 1971

Tenderness of poultry meat in relation to muscle groups, age, carcass quality grade and connective tissue content. Lebensmittel-Wissenschaft & Technologie 7(6): 343-344, 1974

Studies on the evaluation of meat quality. 5. On the adequacy of the N. Wolodkewitsch instrument for the objective measuring of tenderness of veal and poultry meat. Zeitschrift für Tierphysiologie Tierernahrung und Futtermittelkunde 20(1): 1-12, 1965

Studies about the heritability of meat characteristics in cattle. II. Protein content, pH value, color, muscle fiber strength, tenderness. Zeit Tierzuchtung U Zuchtungsbiol 78(2): 139-178, 1963

Investigations on the heritability of meat characters in cattle. II. Protein content, pH value, colour, muscle fibre diameter, tenderness.. Z. Tierz. ZuchtBiol 78: 139-178, 1963

Tenderness of meat, poultry and fish. Advances in meat research(9): 289-315, 1994

Methods of measuring poultry meat tenderness. Fleischwirtschaft 57 (2) 264-266, 1977

Tenderness of poultry meat 2 Effect of scalding procedures. Poultry Science 40(6): 1731-1736, 1961

Histological characteristics of poultry meat in relation with age and tenderness. Journal of Research Punjab Agricultural University 22(2): 385-390, 1985

The use of infrared reflection analysis in the quick determination of the value determining portions of meat and meat products. 1. plotting curves for content of the main constituents water, fat, crude protein, connective tissue protein free meat protein (muscle protein) and ash in meat and meat products using the Technicon Infra Alyzer Plus. Fleischwirtschaft 58 (3) 452-454, 1978

Effects of aging prior to freezing on poultry meat tenderness. Poultry Science 84(4): 607-612, 2005

Tenderness of poultry meat technological studies and industry status. U S Dept Agric Agric Res Serv [Rept] Ars-74(12): 3-5, 1959

Tenderness of poultry meat. I. Effect of anesthesia, cooking, and irradiation. Food technology 15(6): 292-294, 1961

Meat tenderness. Histological approach of measuring meat tenderness in the live animal or carcass. Proc Assoc Southern Agric Workers 57: 83-84, 1960

Protein metabolites in the blood and their use as additional tests for breeding poultry with higher meat protein content. Sel'skokhozyaistvennaya Biologiya 12(4): 500-504, 1977