Meat Quality of Commercial Spent Hens and Broilers
Meat Quality of Commercial Spent Hens and Broilers
Shirina Akter Toma1, Shah Ahmed Belal2, Md Abdul Baset3, Md Nazim Uddin3*
Equation 1
Equation 2
Table 3:
Pearson’s correlation coefficient among proximate composition, collagen properties color, pH, and textural properties of spent hens and broiler meat.
IMF, intramuscular fat; T-Col, total collagen; S-col, Soluble collagen; C-sol, Collagen solubility; C-loss, Cooking loss; P-loss, Pressing loss; D-loss, Drip loss; WBSF, Warner-Bratzler shear force. * Correlation is significant at 0.05 level; ** Correlation is significant at 0.01 level.
April 2024
Vol. 12, Iss. 4, pp. 586-801
