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Improvement of Processing Quality and Yield while Sustaining Consumer Acceptability of Cobb Broiler Meat through Zinc Biofortification

Improvement of Processing Quality and Yield while Sustaining Consumer Acceptability of Cobb Broiler Meat through Zinc Biofortification

Baila Ahmad1, Muhammad Ammar Khan1*, Zulfiqar Ahmad1, Rana Muhammad Bilal2 and Asghar Ali Kamboh3

1Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100 Bahawalpur, Punjab, Pakistan
2Department of Animal Nutrition, Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, 63100 Bahawalpur, Punjab, Pakistan. 
3Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam 70060, Sindh, Pakistan.
 
*      Corresponding author: ammar@iub.edu.pk

ABSTRACT

Inferior product developmental characteristics, high yield losses and low consumer acceptability cause hefty monitory losses to the broiler meat processing industry. This study, therefore, investigated the approach of nutritional intervention to combat these concerns. Breast meat samples were obtained from the broilers given zinc (Zn from ZnSO4) supplements (T0, T1, T2, and T3 @ 0, 10, 20 and 40 ppm, respectively of finisher diet from 21 to 42 days). Initially, the pH, expressible moisture (EM), water-holding capacity (WHC), instrumental color, drip loss (DL) and cook loss (CL) were measured. Afterward, the effect of processing (25°C, thermal treatment for 15 min, refrigeration for 3 d, and pressure treatment of 196 N for 15 min) was evaluated. The significantly (p<0.05) lowest EM, but highest (p<0.05) WHC of T3 samples depicted raw meat processing quality improvement. Moreover, dietary incorporation of 40 ppm Zn resulted in a significant (p<0.05) decline (1.88%) in DL as compared to the control that illustrated remarkable raw meat yield improvement. Similarly, the reduction (p<0.05) of CL of T3 samples increased the industrial profitability by reducing processing yield losses. Furthermore, non-significant changes (p>0.05) in ash, moisture and crude proteins indicated retention of nutritional and market value of the broiler breast. The raw meat samples were not PSE (L* was 52.43±1.6). Thermal processing increased lightness and chroma but decreased redness and hue angle. Furthermore, the 80°C treatment significantly increased product doneness and sensory scores. Finally, the correlation analysis showed that industrial, as well as consumer acceptability were influenced by dietary Zn through moderating roles of pH and WHC.

 

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Pakistan Journal of Zoology

October

Vol. 54, Iss. 5, Pages 2003-2500

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