1.
Microbiology Handbook : Meat Products
by Fernandes, Rhea.
Material type: ; Format:
print
Publisher: UK: Royal Society of Chemistry, 2009Availability: Items available for loan: UVAS Library [Call number: 637.01579 Fernandes 25070 1st 2009 Meat.Science] (1).
2.
The Meat We Eat / 13th ed
by Romans, John R | Costello, William J | Carlson, Wendell C | Greaser, Marion L | Jones, Kevin W.
Edition: 13th ed.Material type: ; Format:
print
Publisher: USA Interstate Publisher, Inc.; 1994Availability: Items available for loan: UVAS Library [Call number: 664.9 Romans 22644 13th 1994 Meat.Science] (5).
3.
Meat Cuts and Muscle Foods / 2nd ed
by Swatland, Howard J.
Edition: 2nd ed.Material type: ; Format:
print
Publisher: UK : Nottingham University Press, 2004Availability: Items available for loan: UVAS Library [Call number: 664.9029014 Swatland 28830 2nd 2004 Meat.Science] (1).
4.
Comparison Of Carcass Traits And Meat Quality Characteristics Of Four Commercial Broiler Strains Available In Pakistan
by Iftikhar Hussain Badar (2004-VA-38) | Dr. Muhammad Hayat Jaspal | Dr. Sher Ali | Prof. Dr. Anjum Khalique.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: During the last five decades intensive research in the genetic selection resulted in significant improvement in broiler performance. Modern trends in poultry processing lead to a point where success is based on better cut up yield, as a result breeding companies have developed several marketable broiler strains .In Pakistan there are four broiler strains i.e. Hubbard®, Arbor acre®, Ross® and Cobb®. Presently general perception in the industry is that Ross and Cobb strains have higher boneless yield owing to relatively heavy breast as compared to Hubbard. In a country like Pakistan, where only imported strains of broiler are being used, comparative evaluation of different broiler strains and expression of their potential under climatic condition of Pakistan is necessary for mutual benefit of farmers, processors and consumers.
The present study was conducted at department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore.Total 360 birds from four broiler strains were divided into three body weight categories (Low 1800±50 g, Medium 2100±50 g, and Heavy 2400±50).These birds were procured from R&D Farm, Hi-Tech Pvt. Ltd. 18 km Raiwind Road, Lahore for slaughtering under Randomized Complete Block Design.
For slaughtering, each bird was tagged and transported in specific crates. After bleeding, birds were de-feathered, deskinned and weighed to record deskinned weight. The birds were eviscerated and after removal of heads and shanks birds weighed again to record the carcass weight. After Chilling the carcasses were processed in deboning hall, the birds were weighed and cut in to major parts i.e. first as legs, whole breast, neck, back and wings. Then legs were further cut into drumsticks and thighs.Then each part was deboned to get weight of boneless meat of each cut. Percentage of boneless meat of specific part on the basis of carcass weight was calculated.
The pH of the meat was recorded from pectoralis major muscle with the help of pH meter.Color wasmeasured from the same breast fillet used to measure pH, for drip loss percentage six breast fillet were randomly selected from each strain and each body weight category after deboning.For marination total 18 breast fillet were selected randomly of each body weight category of every strain.
The Cobb broilers showed highest dressing (%). The skin and feathers (%), offals (%), legs (%), drumstick (%), back (%), neck (%), wings (%), leg meat (%) and drumstick boneless (%) were highest in Hubbard broilers. The Hubbard and Arbor acre broilers showed highest thigh (%) and boneless thigh meat (%). The Ross broilers had highest whole breast (%), outer fillet (%), inner fillet (%), wing boneless (%) and total boneless meat (%).Among different broiler strains, Cobb broilers showed significantly higher pH at 4hr and Hubbard showed highest pH after 24 hour .The Ross broilers had significantly higher L* as compared to the other strains.Among different broiler strains Cobb and Ross showed significantly higher drip loss (%),marinade uptake (%) and brine loss (%) as compared to Arbor acre and Hubbard. Whereas, cooking loss (%) and shear force value with marination was significantly higher in Ross broilers.Among different strains, Hubbard broilers had highest cooking yield after marination as compared to rest of strains.
Conclusion
Based on the findings of the present study it can be concluded that:
1. Ross, Cobb and Arbor Acre strains showed better dressing percentage as compared to Hubbard.
2. The Ross broilers has highest whole breast (%) followed by those of Cobb, Arbor acre and Hubbard and among different body weight categories lowest body weight broilers (1800g) has highest breast (%).
3. The Ross broilers showed highest fillet (%) followed by those of Cobb, Arbor acre and Hubbard and among different body weight categories highestbody weight broilers (2400g) has highest breast fillet (%).
4. The Hubbard broilers showed highest whole legs and boneless leg meat (%) followed by those of Arbor Acre and least in Ross and Cobb broilers.
5. The Ross broilers had highest total boneless (%) followed by those of Arbor acre, Cobb, and Hubbard.
6. Hubbard broilers has highest cooking yield after marination as compared to rest of strains.
7. Marination has improved cooking yield and tenderness of meat in all strains.
8. Yellow shank strains ( Ross and Cobb) showed better dressing percentage, whole breast yield, fillet yield and total boneless yield as compared to the white shank strain ( Hubbard)
9. White shank strain (Hubbard) showed better legs meat yield and cooking yield after marination as compared to yellow shank strains (Ross and Cobb).
Availability: Items available for loan: UVAS Library [Call number: 2794-T] (1).
5.
Comparative Productive And Processing Performance And Fatty Acid Analysis Of Cobb Sasso, Desi And Commercial Broiler Available In Local Market
by Inam ur Rehman (2010-VA-606) | Dr. Muhammad Hayat Jaspal | Dr. Sher Ali | Dr. Waqas Ahmed.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Keeping in view the today’s consumer concern, the broiler industry needed a bird having better growth rate as well as resistant to environmental challenges. Cobb Sasso has better livability and may be reared without using antibiotics. Its relatively slow growth may impart better flavor and unique tenderness. This study was conducted at Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore. Total of 48 birds from Cobb sasso, broiler and desi chicken (16 birds per strain and 8 birds per sex) were purchased from local farm and brought to slaughtering facility. After slaughtering, dressing percentage was calculated by removing the feather, shanks, viscera and head. Further, shanks, liver, gizzard, drum sticks, fillets, inner fillets, back, wings, boneless meat and bones percentage was calculated. The pH of muscles was recorded by using pH meter and color by Minolta meter. Tenderness was analyzed by Texture analyzer. Meat sample from breast fillet were used for fatty acid profiling by Gas chromatograph, Flame Ionization Detector (GC-FID). Collected data was analyzed using factorial ANOVA under completely randomized design and means were compared using Fisher’s LSD test. Results showed significantly higher dressing, breast fillets, inner fillets and boneless percentage in broiler while thighs, drumsticks and wings percentages were found significantly higher in cobb sasso. By products shanks, liver, gizzard percentages were higher in desi. pH remained significantly higher in broiler at o hour, 45 minutes and 2 hours of slaughtering. Warner Bretzler Shear force remained highest for desi followed by cobb sasso and broiler which indicates that slow growing birds are tougher. L* was highest for broiler while a* was highest in desi chicken at 2 and 24 hours recorded readings. b* was higher in broiler at 2 hours but after 24 hours its value was higher in cobb sasso although it was not statistically significant. Saturated fatty acids were higher in desi. Mono-unsaturated fatty acids were higher in cobb sasso. Poly-unsaturated fatty acids were non-significant between broiler and desi but significantly low in cobb sasso. Availability: Items available for loan: UVAS Library [Call number: 2801-T] (1).
