ADVERTISEMENT

Home|Journals|Articles by Year|Audio Abstracts
 

Regular Article



Slaughtering method affects lipid oxidation, microbial quality, textural properties and volatile profile of chicken patties during storage

Aneesa Addeen, Soottawat Benjakul, Thummanoon Prodpran.



Abstract
 Download PDF Post

Quality of cooked chicken patties obtained from various slaughtering methods including Halal method (HM), decapitation method (DM), conventional neck cut method (CM) and un-bled sample (UN) was monitored during 12 days of refrigerated storage. Cooked patties from HM chicken showed the lowest peroxide value (PV) and thiobarbituric acid reactive substances value (TBARS), compared with others (P

Key words: Halal slaughtering; hemoglobin; lipid oxidation; quality; chicken meat

Bibliomed Article Statistics

24
18
16
24
26
27
28
30
21
25
30
6
R
E
A
D
S

5

11

11

9

12

12

14

16

9

21

11

1
D
O
W
N
L
O
A
D
S
070809101112010203040506
20252026

Full-text options


Share this Article


Online Article Submission
• ejmanager.com


ejPort - eJManager.com
Author Tools
 About BiblioMed
License Information
Terms & Conditions
Privacy Policy
 Contact Us

The articles in Bibliomed are open access articles licensed under Creative Commons Attribution 4.0 International License (CC BY), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.