Título:	Physico-chemical, sensory, and microbiological quality of raw chicken meat: an exploratory study in the Hisar city of Haryana, India
Autor(es):	Bhawana, Indora Malik, Ashok Raposo, António Singh, Shubha Yadav, Sanjay Zandonadi, Renata Puppin Linda Heejung Lho Heesup Han Thakur, Neha
Afiliação do autor:	Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India University of Brasília, Faculty of Health Sciences, Nutrition Department College of Business Division of Tourism and Hotel Management, Cheongju University, Cheongju-si, South Korea College of Hospitality and Tourism Management, Sejong University, Seoul, South Korea Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
Assunto:	Carne de ave - qualidade
Data de publicação:	18-Jul-2023
Editora:	Frontiers
Referência:	BHAWANA, Indora et al. Physico-chemical, sensory, and microbiological quality of raw chicken meat: an exploratory study in the Hisar city of Haryana, India. Frontiers in Nutrition, [S. l.], v. 10, 1184005, 2023. DOI: https://doi.org/10.3389/fnut.2023.1184005. Disponível em: https://www.frontiersin.org/articles/10.3389/fnut.2023.1184005/full. Acesso em: 26 jan. 2024.
Abstract:	A survey was conducted in Hisar, located in Haryana, India, to assess the quality of raw chicken meat. To ensure comprehensive coverage, healthy broiler chickens were obtained from various meat retail outlets in Hisar city, encompassing the majority of such establishments. Additionally, a sample of control chickens was obtained from the Livestock Farm, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences (LUVAS), Hisar, Haryana, India. The raw chicken meat was grouped into two categories, breast cut and thigh cut. The breast muscles, which include pectoralis major and pectoralis minor, and the thigh muscles, which include the abductor muscles, were chosen as the samples for proximate analysis, which included physico-chemical, sensory, and microbiological analyses of raw chicken meat. The analysis of the raw meat in the laboratory revealed inconsistent variations between the control and retail samples in terms of parameters, such as proximate composition, pH, the water-holding capacity (WHC), thiobarbituric acid (TBA), instrumental color analysis, and sensory evaluation. The moisture content of the control breast sample was significantly higher (p < 0.05) than that of the samples from shops 2, 3, and 5. However, it was statistically similar to that of the samples from shops 1, 4, and 6. The total plate and psychrotrophic counts of the control thigh sample were significantly lower than those of the samples from shops 3, 4, 5, and 6. Among the thigh pH values, the samples from shops 1, 2, 5, and 6 had significantly higher pH values than the control sample. The variations in the various parameters were multifactorial and established the superiority of birds slaughtered under laboratory conditions and grown in university farms compared to the raw chicken meat available in retail outlets in Hisar city.
Unidade Acadêmica:	Faculdade de Ciências da Saúde (FS) Departamento de Nutrição (FS NUT)
Licença:	© 2023 Bhawana, Malik, Raposo, Singh, Yadav, Zandonadi, Lho, Han and Thakur. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
DOI:	https://doi.org/10.3389/fnut.2023.1184005
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