Abstract
A study was conducted to assess the physico - chemical, proximate and sensory characteristics of meat from Beltsville Small White turkey (Meleagris gallopavo) broilers and turkey spent hens. Significantly (P< 0.05) higher pH, water holding capacity and moisture content values were observed in Beltsville Small White turkey broiler meat as compared to Beltsville Small White turkey spent hen meat. However, cooking loss, drip loss, shear force value, fragmentation index and collagen, protein and fat content values were significantly (P< 0.05) lower in Beltsville Small White turkey broiler meat then Beltsville Small White turkey spent hen meat. Sensory attributes scores for appearance and colour, flavour, juiciness, tenderness, oiliness and overall acceptability scores were significantly (P
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
