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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.

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