|
KMID : 1024620020220030212
|
|
Food Science of Animal Resources
2002 Volume.22 No. 3 p.212 ~ p.217
|
|
|
Effect of Dietary Mugwort on the Physico-Chemical Properties of Chicken Meat
|
|
Park Chang-Il
|
|
|
Abstract
|
|
|
|
This study was conducted to investigate the influence of dietary mugwort on physico-chemical characteristics and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort) 3) T2(commercial feed with 3% mugwort) and 4)T3(commercial feed with 5% mugwort). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 41. The physico-chemical characteristics and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 2, 3 and 4 weeks. The pH of all treatments significantly increased during the storage periods(U<0.05). The pH of the thigh was rather higher than that of the breast. The drip loss and heating loss tend to decrease in dietary mugwort group(p<0.05). The WHC(water holding capacity) of all treatment was significantly increased during storage(p<0.05). The meat color was increased during storage.
|
|
|
KEYWORD
|
|
|
dietary mugwort, physico-chemical properties, WHC, pH, heating loss
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|