Physico-chemical characteristics of commercially available and cold slaughtered broiler chicken meat

Key Points

• The study aims to compare the physico-chemical characteristics of leg muscle samples from two different broiler chicken slaughtering methods.
• Leg muscle samples collected from commercially available and cold slaughtered chickens.
• Samples harvested at various time intervals post mortem (0-2, 2-4, 4-6, 6-8 hours).
• Physico-chemical properties like pH measured to assess meat quality.
• Significant differences in pH levels between the two chicken types were observed.
• Physico-chemical traits varied by post-mortem time intervals, affecting meat characteristics.