Study of the early biochemical changes in chicken meat and effect of frozen storage on quality characteristics


This study was conducted in the summer to study biochemical meat two pieces of the chest and thigh local chicken changes the age of 15 a week, which included the chemical composition and some physical and chemical characteristics and the effects of oxidative stress during stiffness chucking stage and after inventory degree -18 Cº temperature for a period of 3, 6, 9, 12 weeks. The results showed significant increase (p>0.05) in the value of the total nitrogen volatilized peroxide value of breast meat and thigh and the value of free fatty meat acids thigh of chicken increase the duration of storage, freeze, while decreased significantly (p>0.05) the percentage of loss when cooking for breast meat during chucking stiffness and inventory stage freeze for different periods, as decreased significantly (p>0.05) pH value (PH( while increased significantly (p>0.05) R value of chicken meat directly after slaughter