Influence of refrigeration parameters on water-holding capacity of poultry meat

Abstract

Importance of technological properties derives from needing of provide of some exact information regarding further processing perspective of meat obtained by slaughtering, in conditions of economic efficiency aiming to optimize both product’s quality as well as the itself process. The study had as general aim the evaluation of three refrigeration regimes different by temperature and air current flow, analysing three anatomic cut regions (breast, upper thighs and lower thighs), to characterize the lost in weight through refrigeration. The values of primary statistical estimators attributed to data which characterized the dispersion degree of the results obtained for weight losses by refrigeration at poultry meat were quite reduced at musculature of the samples from all experimental batches. So, the mean standard error was between limits 0.012–0.052 and calculation of variation coefficient leads to obtaining of values into interval 7.59–24.32%, describing a high homogeneity of character at pectoral musculature and medium to low in case of muscular samples from thighs level for all those three experimental batches, the lack of homogeneity inside experimental batch being attributed to individuality of biological material.