Effects of Different Thawing Techniques on the Meat Quality of Local and Commercial Broiler Chickens

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Key Points

The research aims to evaluate how different thawing techniques impact the quality of chicken breast meat in two genotypes.
Breast meat samples from local Anadolu-T and commercial Cobb500 broilers were frozen at -18 °C for 17 months.
Three thawing methods were used: room temperature, cold water, and fridge thawing until 0 °C.
Shear values, pH, and color characteristics (L*, a*, b*) were measured post-thawing.
Thawing technique significantly affected cooking loss and peak shear force values (specific metrics not provided).
Differences in meat pH and color characteristics observed among thawing methods.
Local and commercial breeds showed varied responses to thawing techniques.

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Examines how thawing methods impact meat quality in chickens, suggesting optimal techniques for improved outcomes.

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Küpeli et al. (2026) studied this question.

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