Influence of age on the incidence of wooden breast and white striping, carcass composition, meat physicochemical property, texture profile, and chemical composition of broiler chickens
Jumanee, S., Chaosap, C., Sivapirunthep, P., Klompanya, A., Setakul, J. and Sitthigripong, R.
The effects of the age at 43 and 51 days on the incidence of wooden breast (WB) and
white striping (WS), carcass composition, meat physicochemical property, textural profile, and
chemical composition of broiler chickens were investigated. The frequency and percentage of
WB and severity of WS did not differ between age groups. Live weight and carcass weight
were affected by age, except the carcass composition percentages. Breast, thigh, wing, and leg
weights were not differences between groups. However, the percentage of the thigh was higher
in broilers at 51 days of age than at 43 days of age. The percentage of meat physicochemical
properties; pH3 and pH24 of broilers at 43 days of age were higher than those at 51 days of age
(P<0.01). Broiler meat at 51 days of age had statistically significant higher a* value, while L*,
b*, chroma, and hue values were not significant differences. There were not significant
differences in drip loss percentage, cooking loss percentage, and shear force value. Hardness,
gumminess, and chewiness were higher in 51-day-old broilers than 43-day-old broilers
(P<0.05), except the cohesiveness of cooked meat of 51-day-old broilers was higher than that of
43-day-old broilers (P>0.05). For meat chemical composition, the different age groups did not
affect the chemical composition, but only the percentage fat content of 51-day-old broilers
tended to be higher than that of 43-day-old broilers.
Keywords
wooden breast, white striping, physicochemical property, texture profile
INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY
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