Physical and chemical characteristics of spent hen breast meat aged for 7 days

摘要: Consumption of poultry meat is increasing worldwide. However, little known about the consumption and acceptability from older hens physical chemical characteristics this type meat. This study evaluated effect broiler age aging time on properties, tenderness, composition, lipid profile breast broilers slaughtered at 6 (commercial age) 70 weeks (broiler hens). The variables analysed were: colour, pH, water-holding capacity, cooking weight loss, shear force, total collagen, myofibrillar fragmentation index, cholesterol, oxidation, fatty acid profile. Compared with commercial broilers, had higher force (from 33.45 N to 14.91 after 3 days aging), fat content, lower cholesterol concentration. Additionally, it more monounsaturated acids less polyunsaturated than broilers. Collagen, fat, levels index decreased aging. use hen as a raw material may be beneficial industry because has intracellular loss Moreover, concentration acids, susceptible oxidation. Aging fillets for 2°C sufficient tenderise reduce amount suggesting that can used technique add value products.