Özet:

The aim of the article has been to provide a comparison of the slaughter value and meat quality in five-week Hubbard Flex and Ross 308 broiler chickens. A higher body weight before slaughter (P ≤ 0.05), weight of eviscerated carcass with the neck and dressing percentage were recorded for Ross 308 crossbreds. Hubbard Flex broiler chicken carcass, as compared with Ross 308 broiler carcass, showed a significantly higher percentage content of wings and leg muscles and a significantly lower content of breast muscle. The breast muscle pH15 values were lower than the leg muscle pH15 values. As for colour lightness (L*) evaluation for breast and leg muscles and the yellowness (b*), in both crossbred groups significant differences (P ≤ 0.05) were found. The discriminants of the sensory broiler chicken breast and leg muscle evaluation compared after thermal treatment were similar. Between the broiler groups, significant differences (P ≤ 0.05) were identified for aroma desirability and leg muscle tenderness.

Anahtar Kelimeler: