A comparative study of meat quality and vibrational spectroscopic properties of different chicken breeds

• Published in: Poultry science Vol. 101; no. 6; p. 101829
• Main Authors: Katemala, Sasikan, Molee, Amonrat, Thumanu, Kanjana, Yongsawatdigul, Jirawat
• Format: Journal Article
• Language: English
• Published: England Elsevier Inc 01.06.2022; Elsevier
• Subjects: chicken breed; Fourier transform Raman spectroscopy; meat quality; principle component analysis; Processing and Products; synchrotron radiation-based Fourier transform infrared microspectroscopy; meat quality; synchrotron radiation-based Fourier transform infrared microspectroscopy; Fourier transform Raman spectroscopy; principle component analysis; chicken breed

Chicken breed is one of the key factors that influence meat quality. The quality attributes of breast meat from commercial broiler (CB), Thai native chicken (NC, Leung Hang Khao), and the crossbred Korat chicken (KC) were investigated via synchrotron radiation-based Fourier transform infrared (SR-FT...