Abstract
The objective of the study was to assess the influence of frozen storage (1mth and 8 mth) and thawing methods on the breast meat quality of broiler chickens. Tests revealed significant changes in meat quality in defrosted raw breast muscles as well as in those subjected to thermal treatment. Defrosting by using microwave oven proved to be more useful for breast muscles stored for a period of eight months regarding the volume of drip loss, ash content of the raw breast muscles as well as the cooking loss, desirable aroma, and the brittleness of meat subjected to thermal treatment.
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