Hussnain Faisal, Mahmud Athar, Mehmood Shahid, Jaspal Muhammad H
Department of Poultry Production, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
J Poult Sci. 2020 Apr 25;57(2):175-182. doi: 10.2141/jpsa.0190014.
A study was conducted to determine the effect of transportation distance and crating density on meat quality traits during winter. ROSS-308 broilers aged 35 days were divided into 10 treatment groups based on three transportation distances (80, 160, and 240 km) with three crating densities (10, 12, and 15 birds per crate) along with birds slaughtered on farm without crating as a control group. Each treatment was replicated 10 times and placed at various locations in the truck. The birds were transported in plastic crates of 0.91 m×0.55 m×0.30 m at ambient temperature and relative humidity of 3.6-9.5°C and 63.3-78.8%, respectively. The breast meat quality parameters including pH, color, drip loss, shear force, marinade uptake and retention, cooking losses, and yield were determined. The results showed significantly higher pH 15 min post-slaughter (PS), drip loss, lightness, marinade uptake, raw meat cooking yield, and shear force in birds slaughtered on farm without any transportation. The birds transported for 240 km had significantly higher pH at 2 hours (h) PS, marinade retention, and cooking yield. Whereas, pH at 24 h PS, meat redness, yellowness, chroma, and marinated meat cooking yield were significantly higher in all transported treatments compared to the control group. Among different crating densities, the birds transported with 10 birds per crate showed significantly higher meat redness, marinade retention, and cooking yield. The crating density of 15 birds per crate had significantly higher lightness, hue, cooking loss, and shear force. However, no effect of crating density was observed on meat pH, drip loss, and marinade uptake. It can be concluded that an increase in transportation distance and low crating density during winter can negatively affect physical quality of meat with significant improvement in marination and cooking characteristics.
进行了一项研究，以确定冬季运输距离和装笼密度对肉质性状的影响。将35日龄的ROSS-308肉鸡根据三个运输距离（80、160和240公里）分为10个处理组，每个运输距离又分为三种装笼密度（每笼10、12和15只鸡），同时将未装笼直接在农场屠宰的鸡作为对照组。每个处理重复10次，并放置在卡车的不同位置。鸡在0.91米×0.55米×0.30米的塑料笼中运输，环境温度和相对湿度分别为3.6-9.5°C和63.3-78.8%。测定了胸肉的肉质参数，包括pH值、颜色、滴水损失、剪切力、腌料吸收和保留、烹饪损失以及产量。结果表明，未经过任何运输直接在农场屠宰的鸡在屠宰后15分钟（PS）的pH值、滴水损失、亮度、腌料吸收、生肉烹饪产量和剪切力显著更高。运输240公里的鸡在屠宰后2小时（h）的pH值、腌料保留和烹饪产量显著更高。然而，与对照组相比，所有运输处理的鸡在屠宰后24小时的pH值、肉的红色度、黄色度、色度和腌制肉烹饪产量显著更高。在不同的装笼密度中，每笼装10只鸡运输的鸡的肉红色度、腌料保留和烹饪产量显著更高。每笼装15只鸡的装笼密度的亮度、色调、烹饪损失和剪切力显著更高。然而，未观察到装笼密度对肉的pH值、滴水损失和腌料吸收有影响。可以得出结论，冬季运输距离的增加和装笼密度的降低会对肉的物理质量产生负面影响，但会显著改善腌制和烹饪特性。
