Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 1
Written by Lucian SOLOMON, Paul Corneliu BOIȘTEANU, Marius Mihai CIOBANU, Roxana LAZĂR, Răzvan Mihail RADU-RUSU
The aim of the study was to assess whether different temperatures applied in certain points of the broilers slaughtering technological flow affects or not the chemical composition and the gross energy value of the meat. Three groups of carcasses were studied (LC, L1E and L2E), in relation with the slaughtering key points with altered temperature: scalding stage (LC = 51-53°C; L1E = 53-54°C; L2E = 55-56°C); chilling (LC = 1-4°C; L1E = 2-3°C; L2E = 1-2°C); sorting and packaging (LC < 12°C; L1E = 8-10°C; L2E = 6-8°C); final storage (LC = 0-2°C; L1E = 0-1°C; L2E = 0- 1°C). Fifty carcasses of ROSS-308 chicken broilers per group, kept throughout 1 day in chill store room prior to shipping, were investigated for the proximate composition (water, dry matter, minerals, total lipids and protein content, nitrogen free extract) and gross energy value, using samples of 50 g taken from breast (Pectoralis major and Pectoralis minor muscles). Standard A.O.A.C. methods were applied for the analytical chemistry protocols in 15 replications per parameter, while the gross energy content was computed using the nutrient caloric conversion factors proposed by F.A.O. Water content reached 73.23 g/100 g in LC, 73.02 g/100 g in LE1 and 72.90 g/100 g in LE2. Dry matter content varied accordingly (26.77 g/100 g in LC to 27.10 g/100 g in LE2). Total minerals were found within the 1.08-1.10 g/100 g range. Major differences were observed between the total lipids of the control group (2.14 g/100 g) and the experimental groups, i.e. 2.65 g/100 g in LE1 group (P<0.05) and 2.90 g/100 g in LE2 group (P<0.01). Although the total proteins content decreased (LC = 23.01 g/100 g; LE1 = 22.76 g/100 g; LE2 = 22.60 g/100 g) as the experimental factor was gradually altered, there were not significant differences found. Nitrogen free extract calculations resulted in close values between groups, while the energetic value was affected due to lipid content variations (P<0.05 for the LC vs. LE2 comparison, i.e. 119.77 vs. 124.71 kcal/100 g). Therefore, the increase of temperature during scalding and its decrease during sorting, packaging and storage induced exudation and significant variations of lipids and energetic content.
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