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
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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