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Bioscience Methods 2012, Vol.3, No.7, 43
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47
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43
Research Report Open Access
The Effect of Poultry Preslaughter Fasting and Condition on the Quality of
Meat and Luncheon Processed in Syria
Saged Hasan
Department of Microbiology, Veterinary Faculty, ALEPPO University, Syria
Corresponding author email:
sagedhasan@hotmail.com
Bioscience Methods 2012, Vol.3, No.7 doi: 10.5376/bm.2012.03.0007
Received: 14 Jun., 2012
Accepted: 28 Sep., 2012
Published: 15 Oct., 2012
Copyright: © 2012 Hasan S. This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article as:
Saged Hasan, 2012, The Effect of Poultry Preslaughter Fasting and Condition on the Quality of Meat and Luncheon Processed in Syria, Vol.3, No.7 43-47 (doi:
10.5376/bm.2012.03.0007)
Abstract
The aim of this work was to evaluate the influence of chicken transport time and lair before slaughtering on the quality of
locally meat and luncheon. One hundred and fifty chickens were tested and submitted to thirteen-hour preslaughter fasting periods in
average. Deboned breast meat submitted to the following analysis: pH, drip loss (DL), water holding capacity (WHC) and emulsion
stability (ES). The results show that 20% of meat considered as pale, soft and exudative (PSE) and the luncheon prepared with local
meat have good properties.
Keywords
Poultry; Preslaughter fasting; Luncheon quality; PSE (pale, soft, exudative) meat
Introduction
The food consumption pattern has changed over the
last decades, with consumers becoming more and
more aware of food quality characters. Nowadays,
quality characters include not only nutritional and
sensory characters, but also food safety, environmental
and animal during rearing. Members of the industry
have tried to maintain their markets by addressing
these new consumer interests.
Before slaughter, while the chickens are still on the