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Slaughtering method affects lipid oxidation, microbial quality, textural properties and volatile profile of chicken patties during storage

Aneesa Addeen, Soottawat Benjakul, Thummanoon Prodpran.


Quality of cooked chicken patties obtained from various slaughtering methods including Halal method (HM), decapitation method (DM), conventional neck cut method (CM) and un-bled sample (UN) was monitored during 12 days of refrigerated storage. Cooked patties from HM chicken showed the lowest peroxide value (PV) and thiobarbituric acid reactive substances value (TBARS), compared with others (P

Key words: Halal slaughtering; hemoglobin; lipid oxidation; quality; chicken meat

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