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March 31, 2026Journal of Veterinary and Animal SciencesOpen Access

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

A. Balakrishnan V.N. Vasudevan A. Irshad S. Sasi R.Uma None Suma Nair

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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.

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Implication

Compares meat traits between commercially available and cold slaughtered broiler chickens, indicating quality differences.

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Cite This Study

Balakrishnan et al. (2026) studied this question.

synapsesocial.com/papers/69db35be4fe01fead37c4513 https://doi.org/10.51966/jvas.2026.57.1.104-111

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