Vol. 12, Special Issue 7 (2023)

Author(s):
Sneha Priya S, Sahitya Rani M and Shashi Kumar M

Abstract:
The present study was conducted for comparing meat quality attributes of different varieties of chicken viz., Rajasri and Commercial broilers at super chilling (0 to -2 ºC storage conditions. In this study, a total of 120 birds, 60 birds from each group i.e. Rajasri (18 weeks old) and Commercial broilers (38 days old) were selected for evaluation. Meat samples stored at super chilled (30 days) condition were evaluated for various meat quality traits during storage period. The results of meat quality parameters revealed significantly (p<0.05) higher water holding capacity (%) and pH values in Commercial broilers compared with Rajasri group. The values of pH as well as water holding capacity (%) showed a decreasing trend for both the groups of birds as the storage period of super chilling advanced. Evaluation of sensory scores revealed higher scores for appearance, texture, flavour, juiciness and overall acceptability for cooked breast meat samples of Rajasri than Commercial broilers. Also sensory scores showed a decreasing trend as the period of storage advanced for two groups of birds. TBARS and shear force values showed a higher significant (p<0.05) values for Rajasri than Commercial broilers. A trend of increase in TBARS and decrease in shear force values (SFV) were observed as the storage period advanced. The results of study indicated that the quality attributes of meat of Rajasri birds are better and they have the potential to form a good source of chicken as they have shown better sensory attributes. Also, the study indicated super chilling could a good way to preserve freshness of meat with improved quality characteristics.