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PH of water, muscle type and storage time influence on boiling test results



PH of water, muscle type and storage time influence on boiling test results



Medycyna Weterynaryjna 54(7): 494-496



The studies were carried out on chickens which received a fodder supplemented with fish-meal to obtain a negative meat odor. Chickens were divided on two groups. The influence of different muscles on odor abnormality detectability were determined in group I of chickens 2 hours after slaughter. Odor intensity was determined by the boiling test, separately for breast and leg muscles, in water of different pH, i.e. 5.0; 6.0; 7.0 and 8.0. Time of odor abnormality persistence in meat was determined in group II of chicken during storage in 0-4degreeC. Intensive of odor abnormalities were evaluated daily until they became unperceptible. A five-point scale was used for odor evaluation, in which a score of 5 = very intensive odor, and 1 = unperceptible. A significant influence of water pH and muscle types on odor intensity was stated. The boiling test performed on water with pH = 5.0 was characterized by the most intensive odor. Intensity of leg muscle odor was higher than that from the breast muscles. Odor intensity decreased with time of meat storage. The negative odor in breast muscles was unperceptible after 5 days, and in leg muscles after 8 days of storage.

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