The effect of genotype, keeping technology and sex on the textural attributes of chicken meat

Konrád, Szilárd and Kovácsné Gaál, Katalin and Vitinger, Emőke (2008) The effect of genotype, keeping technology and sex on the textural attributes of chicken meat. ÁLLATTENYÉSZTÉS ÉS TAKARMÁNYOZÁS, 57 (3). pp. 249-256. ISSN 0230-1814

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Abstract

The objective of this study was to characterize the textúrái attributes of chicken breast meat related to genotypes, breeding technologies and sex. Seven genotypes such as pure bred Yellow Hungárián (YH) chickens, Yellow Hungárián pullets crossed with S 77 (YH x S 77), Foxy Chick (YH x FO), Redbro (YH x RB), Hubbard Flex (YH x HF) and Shaver Farm (YH x SF) meat-type cocks and Ross 308 commercial broiler chickens were examined. Cross-bred hybrids and YH chickens were reared under free rangé conditions fór 84 days and Ross 308 chickens were industrially bred fór 42 days. Texture Profile Analysis (TPA) of the treated samples was performed to determine textúrái attributes such as hardness, gumminess and chewiness of breast meat samples. The obtained hardness, gumminess and chewiness values of chickens’ breast meat reared in free rangé conditions were higher compared to those of industrially reared broilers. Although, the acceptance of various meat attributes by consumers are heterogeneous and is nőt yet well understood.

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