EFFECT OF AGE AND CUT ON THE COLOUR OF TURKEY, JAPANESE QUAIL AND DESI CHICKEN MEAT OF TAMIL NADU

EFFECT OF AGE AND CUT ON THE COLOUR OF TURKEY, JAPANESE QUAIL AND DESI CHICKEN MEAT OF TAMIL NADU

Ilavarasan1*, Robinson J. J Abraham1, V. Apparao1, V. Pandiyan2, R. Narendra Babu1 and S. Wilfred Ruban1

1Department of Meat Science and Technology, 2Department of Veterinary Bio-Chemistry, Madras Veterinary College,

TANUVAS, Chennai-600 007, India.

[Corresponding author E-mail1*:drila05vet@gmail.com]

Received: 07-05-2015 Accepted: 07-06-2015

Abstract:

A study was undertaken on the assessment of colour of breast and thigh portion of young and adult age groups of Nandanam Turkey-II (Meleagris gallopavo), Nandanam Quail-III (Coturnix coturnix japonica) and desi chicken (Gallus domesticus) meat. The mean lightness (L*) value of breast and thigh meat of adult turkey, quail and desi chicken was lower than young. The breast and thigh meat of adult turkey, quail and desi chicken had significantly higher redness (a*) and lower yellowness (b*) value than young. The thigh meat had significantly lower lightness (L*), yellowness (b*) and higher redness (a*) (P<0.01) value than breast in both young and adult age groups of turkey, quail and desi chicken.

Keywords: Turkey, Chicken, breast, thigh, lightness, Age groups

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