This study was designed to determine the influence of age, sex, thawing and cooking on tissue composition of broilers and of age and sex on dressing percentage. Moisture, fat (ether extractables) and crude protein content of meat samples were determined by using official methods of A.O.A.C. Age and sex had no significant influence on percentage moisture of raw or cooked breast and thigh muscles. However, muscles from 4- and 6-week-old broilers contained higher moisture content than did muscles from 8- and 10-week-old birds. Percentage fat in the breasts and thighs was not affected significantly by age and sex. The percentage protein in breasts and thighs varied significantly with age but not between sexes. Thawing methods used did not significantly affect the moisture, fat and protein content of breast and thigh muscles in 4-, 6-, and 10-week-old broilers. Dressing percentages were similar between sexes for the same age broilers. However, there were significant differences (p ≤ .05) among the different age broilers when values for sexes were combined.
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Singh et al. (1974) studied this question.
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