Skip navigation
Universidade de Brasília
Use este identificador para citar ou linkar para este item: http://repositorio2.unb.br/jspui/handle/10482/47519
Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
ARTIGO_PhysicoChemicalSensory.pdf219,98 kBAdobe PDFVisualizar/Abrir
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorBhawana, Indora-
dc.contributor.authorMalik, Ashok-
dc.contributor.authorRaposo, António-
dc.contributor.authorSingh, Shubha-
dc.contributor.authorYadav, Sanjay-
dc.contributor.authorZandonadi, Renata Puppin-
dc.contributor.authorLinda Heejung Lho-
dc.contributor.authorHeesup Han-
dc.contributor.authorThakur, Neha-
dc.date.accessioned2024-01-26T13:28:47Z-
dc.date.available2024-01-26T13:28:47Z-
dc.date.issued2023-07-18-
dc.identifier.citationBHAWANA, 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.pt_BR
dc.identifier.urihttp://repositorio2.unb.br/jspui/handle/10482/47519-
dc.language.isoengpt_BR
dc.publisherFrontierspt_BR
dc.rightsAcesso Abertopt_BR
dc.titlePhysico-chemical, sensory, and microbiological quality of raw chicken meat: an exploratory study in the Hisar city of Haryana, Indiapt_BR
dc.typeArtigopt_BR
dc.subject.keywordCarne de ave - qualidadept_BR
dc.rights.license© 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.pt_BR
dc.identifier.doihttps://doi.org/10.3389/fnut.2023.1184005pt_BR
dc.description.abstract1A 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.pt_BR
dc.contributor.affiliationDepartment of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, Indiapt_BR
dc.contributor.affiliationDepartment of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, Indiapt_BR
dc.contributor.affiliationCBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugalpt_BR
dc.contributor.affiliationDepartment of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, Indiapt_BR
dc.contributor.affiliationDepartment of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, Indiapt_BR
dc.contributor.affiliationUniversity of Brasília, Faculty of Health Sciences, Nutrition Departmentpt_BR
dc.contributor.affiliationCollege of Business Division of Tourism and Hotel Management, Cheongju University, Cheongju-si, South Koreapt_BR
dc.contributor.affiliationCollege of Hospitality and Tourism Management, Sejong University, Seoul, South Koreapt_BR
dc.contributor.affiliationDepartment of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, Indiapt_BR
dc.description.unidadeFaculdade de Ciências da Saúde (FS)pt_BR
dc.description.unidadeDepartamento de Nutrição (FS NUT)pt_BR
Aparece nas coleções:Artigos publicados em periódicos e afins

Mostrar registro simples do item Visualizar estatísticas



Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.