Abstract
The aim of this work was to evaluate the influence of chicken transport time and lair before slaughtering on the quality of locally meat and luncheon. One hundred and fifty chickens were tested and submitted to thirteen-hour preslaughter fasting periods in average. Deboned breast meat submitted to the following analysis: pH, drip loss (DL), water holding capacity (WHC) and emulsion stability (ES). The results show that 20% of meat considered as pale, soft and exudative (PSE) and the luncheon prepared with local meat have good properties.
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