Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat
Type de document
journalArticle
Langue source
-- Langue source --
Titre
Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat
Titre français
Titre anglais
Auteur(s)
- ÇAPAN Berna
- BAĞDATLI Aytunga
Editeur(s)
Autre(s)
Id
WTTXH8XS
Version
3389
Date ajout
21 avril 2021 09:50
Date modification
21 avril 2021 09:50
Résumé
In this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties. The organic chicken breasts had higher fat content than the conventional chicken breasts. The protein content of organic thighs was higher than conventional thighs. Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value, cooking loss and water holding capacity. Alpha-linoleic acid, docosahexaenoic acid was found to be higher in organic chicken meat. Salmonella spp. was detected in all conventional chicken and 66.66% of organic chicken.
Note
None
CRAW tags
- AB - Modalité bio
- FREDO alimentation humaine
- FREDO qualité des produits
- GEO Turquie
- comparaison
- composition
- poulet de chair
- viande
- volaille
WEB tags
- chicken breast
- chicken meat quality
- chicken thigh
- conventional chicken
- fatty acid composition
- organic chicken
Titre de la publication
Food Science and Human Wellness
Volume
10
Pages
183-190
Date caractères
March 1, 2021
Date publication
1 mars 2021
Doi
10.1016/j.fshw.2021.02.007
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Issn
2213-4530
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