Higher Cooking Loss Research Articles

Physical and Sensory Properties of Modified Canna Edulis Starch-Noodles with the Addition of Guar Gum, CMC, and Arabic Gum

This research aimed to study the effects of 1% addition of various hydrocolloids, i.e. guar gum, carboxymethylcellulose (CMC), and Arabic gum, in preparing noodles from Canna edulis starch modified with heat moisture treatment (HMT) in advance. Research results showed that some parameters such as cooking loss were not affected by hydrocolloid except Arabic gum (which resulted in the highest cooking loss). CMC and Arabic gum significantly affected the hardness and elasticity of starch noodles; meanwhile, for the stickiness parameter, guar gum gave the lowest stickiness of starch noodles and was not significantly different from native Canna edulis starch noodles. The addition of hydrocolloids did not significantly affect tensile strength except for the brightness of noodles. From the sensory evaluation perspective, Canna edulis modified starch noodle was likely to be more accepted by the panelists than other starch noodles available in the market.

Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts

ABSTRACT Meats are considered a good source of B-complex vitamins. This investigation aimed to detect vitamins B1, B2, and B3 content in selected fishes and chicken parts using two different cooking techniques, baking and grilling. HPLC was used to detect vitamin B1, B2, and B3 concentrations in each raw and cooked meat. The vitamin B1, B2, and B3 amount of all samples decreased significantly after grilling and baking (p < .05). The average cooking loss of vitamin B1, B2, total vitamin B3, nicotinic acid, and nicotinamide in meat samples by grilling was 45%, 38%, 46%, 70%, and 45%, respectively. By baking, the average cooking loss was 52%, 57%, 55%, 66%, and 54%, respectively. The meat samples had remarkably lower nicotinic acid levels than nicotinamide. The highest cooking losses were seen in the nicotinic acid. Vitamins were more stable when fish and meats were cooked with grilling than with baking.

Cooking quality, nutritional and antioxidant properties of gluten-free maize – Orange-fleshed sweet potato pasta produced by extrusion

Maize and orange-fleshed sweet potato (OFSP) composite (100:0, 50:50, 70:30, 80:20) flours were extruded into pasta using a twin-screw extruder. The cooking quality, textural and nutritional properties of the pasta were assessed. An increase in the proportion of OFSP flour added increased the cooking loss but decreased cooking time and water absorption capacity of pasta. The dietary fibre in the OFSP flour caused a loosening of the compact structure of the pasta, disrupting the compact protein-starch matrix of maize, resulting in higher cooking loss and sticky pasta. Extruded pasta had low cooking time due to pre-gelatinized starch, which promotes greater water absorption and heat dissemination during cooking. Extruded pasta samples had lower beta-carotene, probably due to cis-trans isomerization, fragmentation, and oxidative decomposition, but the pasta showed higher antioxidant properties, likely due to Maillard reaction and caramelization products with reducing properties. These results indicate that OFSP can be composited with maize flour and extruded to produce good quality and nutritious gluten-free pasta.

Impact of stocking density during live transportation on meat quality of Nile tilapia ( Oreochromis niloticus ) and their changes during storage

Quality of Nile tilapia meat (Oreochromis niloticus) transported at the densities of 60, 180, 300, and 420 kg/m3 (D60, D180, D300, and D420) for 4–5 h, and their changes during frozen storage were evaluated and compared with control (immediately euthanized after catching). The result found that D60 and D180 had no significant difference in stress indicator’s levels including cortisol, glucose, and lactate, compared with control (p > .05), while D300 and D420 exhibited higher levels of those stress indicators than others, indicating the occurring of fish stress in the two latters. Among all samples, D300 and D420 exhibited a faster rate of postmortem changes as indicated by higher trichloroacetic acid (TCA)-soluble peptides, lipid oxidation products, and faster developments of ATP derivatives than others. D300 and D420 also had lower water-holding capacity (WHC) and higher cooking loss, compared with D60, D180, and control (p ≤ .05). Moreover, a faster rate of quality changes during frozen storage was obtained in these two samples. This brings to the significantly lower sensory acceptability at all period tests (p ≤ .05). Practical applications Pre-slaughter stress is an important issue in the fish industry, as it directly influences the welfare and meat quality of animals. Improper fish densities during live fish transportation are one factor that can cause pre-slaughter stress of fish and result in destroying fish meat quality. From this study, the result clearly indicated that transportation densities of Nile tilapia more than 300 kg/m3 were significantly able to suppress the prime quality of fish meat and accelerate quality changes during storage at −20°C.

Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles

The objective of this study was to investigate the effects of the branched chain length (BCL) distribution of amylopectin and crystallinity on the gelatinization property and the quality of extruded rice noodle. From the three different types of rice flour (Palbangmi [PBM], Saegoami [SGAM], and Mimyeon [MM]) with high amylose contents, MM displayed higher levels of longer amylopectin branched chain and higher crystallinity than the other flours. Moreover, MM showed higher gelatinization temperature and enthalpy than PBM and SGAM despite their similar amylose contents due to the different structural composition. As a result, dried noodle strands prepared with MM exhibited poor internal structure due to the insufficient gelatinization of rice flour during extrusion. In conclusion, BCL distribution of amylopectin and the crystallinity of rice flour could be important attributes in determining the quality of extruded rice noodles. Novelty impact statement Amylose content is recognized as the most important determinant of the quality of rice noodles; however, other factors also contribute to the production of high-quality noodles. In this study, three different types of rice flour with high amylose contents (more than 25%) were used to investigate the effects of the branched chain length (BCL) distribution of amylopectin on the quality of extruded noodles. The noodles prepared with rice flour containing higher levels of longer amylopectin branched chain showed undesirable texture and high cooking loss, suggesting that amylopectin BCL distribution substantially affected noodle quality.

Muscle yields and physical meat quality characteristics of hot- vs. cold-deboned ostrich (Struthio camelus) meat

The quality of hot-deboned (within 90 min post-mortem; left leg) and cold-deboned (<4 °C, 24 h post-mortem; right leg) muscles of 15 ostriches were evaluated. The fan fillet, rump, big drum, moon, and triangle steaks were used to establish quality characteristics. Hot-deboning had no effect on the quality parameters; differences amongst muscles were found. The varying pHu values between muscles were still within the expected range for ostrich meat with the big drum having the highest pHu linking with its low drip loss percentage. The fan fillet had a redder (a*), more saturated (Chroma) colour, whereas the big drum was more blue (b*), with a corresponding lower hue angle. The fan fillet was the most tender (35.34 N ± 8.26) in contrast with the moon steak (72.23 N ± 15.81) which can be linked to the latter's high cooking loss. Hot-deboning which provides several economic advantages for the South African ostrich industry can be considered.

Effect of Desmodium intortum and black soldier fly larvae (Hermetia illucens) based meal on sensory and physicochemical properties of broiler chicken meat in Kenya

We evaluated the effect of dietary inclusion of different ratios of Desmodium intortum (DI) and black soldier fly larvae meal (BSFLM) on sensory traits and physicochemical qualities of broiler chicks meat. Three formulations: T1:75%BSFL:25%DI; T2:50%BSFL:50DI, and T3:25BSFL:75% DI as a protein source were tested. A conventional feed was used as the control diet. On day 42, the chickens were slaughtered, and thigh muscles were used for sensory and physicochemical evaluations. T1 was preferred for its flavour and tenderness, T2 for its juiciness and T3 for its colour, flavour, taste and overall acceptability scores. In terms of physical properties, all three types of meat had significantly lower moisture content and a higher water holding capacity than the control. T3 had the lowest moisture content, cooking loss and pH, whereas the meat from control diet had the highest cooking loss and pH. No significant differences were found in terms of meat lightness; however, meat from control diet showed the highest redness value, and T3 had the highest yellowness value. Dietary inclusion of DI-BSFL affected the fatty acid and cholesterol profiles of the meats. A holistic Principal Component Analysis indicated that the tested meats were distinct in their sensory and physicochemical properties. These variations in physicochemical properties may account for the difference in organoleptic perception, especially for T3. Further research should focus on feed modulation in relation to consumers’ preference and potential health benefits.

Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal

This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder.

This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a* as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (APC; p<0.05) than the control and other treatments. However, across all batches, TBARS values and APC significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel.

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.

Effect of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of beef packed in high oxygen atmosphere

the present study aimed to examine the effects of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of fresh beef with different packaging methods. Steaks from beef tenderloins were packed in vacuum or high oxygen modified atmosphere (MAP), and stored for 10 days at 4 °C. After storage, steaks were cooked to different internal temperatures (52, 62, 72 °C). In general, when cooked to higher temperature, MAP packed beef had higher cooking loss, larger values of shear force and smaller values of redness than vacuum packed beef. Meanwhile, increasing cooking temperature generally caused more formation of protein carbonyls - α-aminoadipic semialdehyde (AAS) and protein cross-links - lysinonorleucine (LNL), and high oxygen MAP was found to intensify their formations. Increased protein carbonylation via AAS formation and protein cross-linking via the LNL formation seemed to play an important role in quality deterioration of high oxygen MAP packed beef.

Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase.

Simple SummaryTransglutaminases are enzymes used for joining cuts or fragments of meat together to make larger pieces that are easier to handle or a product that is more attractive to consumers. They react differently with various meats and at different inclusion levels, so this study investigated quality traits of intact chicken meat and restructured chicken meat supplemented with different proportions of transglutaminase. The results showed that enzyme-supplemented restructured meat had lower cooking loss and greater tenderness compared to intact meat. Sensory attributes were not affected by the supplemented enzyme, and there was no difference in these attributes compared to intact meat. Therefore, supplementation with transglutaminase could be undoubtedly considered as a valuable contributing agent in improving yield and texture of minced meat, and reducing other additives usually used in chicken meat processing.Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positive effect on the texture of the meat product. This study aimed to investigate the physicochemical and sensory attributes of intact and restructured chicken meat supplemented with different TG proportions. The study was conducted on chicken breast meat samples (n = 40) originating from the line Ross 308. The intact samples were separated from the pectoralis major muscle, whereas the rest of the breast meat was ground, divided into equal parts, and supplemented with TG (0.2%; 0.4%; 0.6%; 0.8%; 1%). The intact meat had the highest cooking loss (19.84) when compared to 0.2% (15.51), 0.4% (15.04), 0.6% (14.95), 0.8% (14.95), and 1% (15.79) TG-supplemented meat. The intact meat had greater shear force (16.90) than 0.2% (5.16), 0.4% (5.39), 0.6% (5.16), 0.8% (5.98), and 1% (6.92) TG supplemented meat. There was no difference between intact meat and TG-supplemented meat in color, taste, odor, texture, and overall acceptability (p > 0.05). Therefore, TG supplementation can be used in improving yield and texture of minced chicken meat.

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta.

Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.

The Meat Quality and Sensory Characteristics of Turkish Native Sheep Genotypes

Some meat quality and sensory characteristics were determined of Kıvırcık (n=10), Eşme Kıvırcık (n=10), Karya (n=8) and Çine Çaparı (n=9) lambs in this research. Carcass divided into two parts along the spine and the three different type of muscle samples were taken from the between 8th and 9th vertebrae, 12th and 13th vertebrae and leg part of the left side of the carcasses. Drip loss, cooking loss and shear force values of these muscles were identified. Additionally, pH0, pH24, color, fatty acid composition and sensory properties were determined in M. Longissimus dorsi samples. When muscle types are evaluated separately were a statistically significant factor in terms of dripping and cooking loss and shear force. While the highest dripping loss were reported in M. Longissimus dorsi (3.72%), the highest cooking loss were reported in M. Longissimus thoracis (22.67%) and the highest shear force were reported in M. semitendinosus (4.38 kg). Genotype and muscle interaction were found to be highly significant for only cooking loss. The analysis results for fatty acids indicated that there was an important difference between Kıvırcık, Eşme Kıvırcık, Karya and Çine Çaparı on C10:0, C12:0, C14:0, C15:0, C16:0, tC18:1, CLA, tC18:3, C20:1, C22:0 fatty acids in the study. Genotypes showed no effect to SFA (Saturated fatty acids), MUFA (Monounsaturated fatty acids), PUFA (Polyunsaturated fatty acids) and P/S ratio parameters. Karya lambs performed higher for odor and tenderness, and Kıvırcık lambs showed a higher score for juiciness, flavor and total acceptability in sensory evaluation.

Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars

This study investigates the impact of different pasta cooking durations (al dente, fully cooked or overcooked) on the carotenoid content and physical properties of whole wheat and refined semolina pasta prepared from three Canadian durum wheat cultivars. Carotenoids were analyzed using HPLC and spectrophotometry. Generally increasing cooking duration non-significantly increased lutein, zeaxanthin, total carotenoids, significantly increased the cis carotenoids but decreased carotenoid retention and firmness regardless of flour type or wheat cultivar. Despite this decrease, whole wheat pasta was significantly firmer than semolina when overcooked regardless of wheat cultivar. Antioxidant capacity was highly influenced by flour type but did not show a clear trend with cooking duration. Overall analysis indicates that increasing cooking duration of whole wheat or semolina pasta above 7 or 8 mins respectively allows for the maximum extraction of carotenoids with possible accessibility by digestive enzymes when consumed but this affects cooking quality including high cooking loss.

Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet

The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.

Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life

This study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several bene?cial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with acceptable quality when compared to other additives. This research aimed to extract CPL and determine its effect on the growth of microorganisms. The use of the CPL to extend the shelf-life of semi-dried rice noo-dles was compared with other natural extracts (chitosan and thymol) and benzoic acid. The CPL samples were extracted using 5% pepsin and incubated for up to 24 h. CPL at 200 mg/mL could be used as the growth inhibitor for Bacillus cereus but not for Staphylococcus aureus and Escherichia coli. It was found that noodles with CPL had the highest cooking loss (4.69) and lowest tensile strength (22.6 g.force). Overall-liking scores showed slightly liked (6.0 out of 9) and 68% of the consumers accepted the CPL-treated noodles. Shelf-life testing showed that CPL could extend the shelf-life of the noodles for 3 days than the control (1 day). Using 200 mg/mL of CPL could extend the shelf-life more than 3 times when compared to the control noodle (no additive). The CPL was nearly as effective as benzoic acid that could be kept for 3 days. Hedonic score in overall-liking showed a slightly like (6.2) for the noodles with CPL. This study suggests the application of adding CPL could be used as new natural additive and seems to be promising to apply in many food products such as pasta or sausages.

Role of oregano and Citrus species-based essential oil preparation for the control of coccidiosis in broiler chickens

BackgroundDue to presence of drug-resistant Eimeria strains and raised public health safety concerns about drug residues in the meat, there is renewed interest in the search for natural alternatives to the coccidiosis control agents. This study was conducted to test the anticoccidial efficacy of oregano and Citrus spp.-based essential oils for broilers.MethodsA total of 280 7-day-old broiler chicks were fed a control diet or diets with salinomycin or essential oils for up to 35 d of age. On d 14, half of the control groups and the treated groups were orally challenged with a coccidiosis vaccine at 25 times higher than the recommended vaccine dose. Control diet-fed chickens that were gavaged with phosphate-buffered saline were considered non-challenged control group.ResultsEimeria challenge or dietary additives failed to affect growth performance during the 7 to 20 d growth period although essential oil-fed chickens exhibited the lowest body wight gain (P = 0.332) and the highest feed conversion ratio (P = 0.062). Oocysts in the litter were detected in the challenged control diet group and the challenged/essential oil-fed groups at 21 and 35 d, respectively. Superoxide dismutase activity in the serum was elevated (P = 0.059) in the salinomycin-fed chickens compared to the challenged controls. Alpha-1-acid glycoprotein was decreased by 28.7% in the salinomycin-fed chickens but increased by 38.1% in the essential oil group compared with the challenged control group. Challenged control group exhibited a significantly higher cooking loss of the thigh meat, compared to the non-challenged control diet group, which was marginally mitigated by dietary supplementation with essential oils. Chickens fed essential oil-added diet had the highest branched-chain fatty acids contents in the cecum.ConclusionsIn conclusion, this study shows that oregano and Citrus-based essential oil preparation did not affect growth performance in broiler chickens challenged with the coccidiosis vaccine nor did Eimeria-specific duodenal lesion. However, dietary essential oil preparation lowered oocysts present in litter materials and altered branched-chain fatty acids in cecal digesta. Beneficial findings of the essential oil preparation on volatile fatty acids and oocysts output may warrant further research into assessing its effectiveness and its efficacy in pathogenic field-isolate Eimeria spp.-induced coccidiosis disease model.

The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial assay, polyphenol content and sensory evaluation of HMP were evaluated. Due to the antioxidant activity of guelder rose fruit (the chlorogenic acid dominated among the identified compounds of the fruit), it was observed that, in the samples with the highest amount of the extract, the amount of microorganisms responsible for food spoilage decreased after storage time (14 days, 4 °C). The addition of lyophilized fruits with a low pH value resulted in the highest cooking loss. The results of sensory evaluation show that, along with the increase of GRFP addition, the taste and smell of meat products become less acceptable. The bitter taste of guelder rose fruit can affect the sensory assessment of meat products. This study is of a pilot nature; further research attempts will be made to offset the problems and design certain solutions, e.g., the use of freeze-dried encapsulation and its addition to meat products.

KUALITAS FISIK DAGING BROILER DI PASAR TRADISIONAL KOTA BANDAR LAMPUNG

Broiler meat is one of the most common sources of animal protein consumed by Indonesians. This study aimed to determine the physical quality of broiler meat including pH value, water holding capacity, and cooking losses of broiler meat in the traditional market of Bandar Lampung city. This research was conducted in December 2019--January 2020. This research used a survey method using 79 samples of breast broiler meat. The sample was from 13 traditional markets in the city of Bandar Lampung (Rajabasa market, Untung market, SMEP market, Koga market, Way Kandis market, Way Halim market, Tugu market, Tamin market, Kangkung market, Cimeng market, Lempasing market, Gudang Lelang market, and Panjang market). The variables observed in this study included degree of Power of Hydrogen (pH), water holding capacity (WHC), and cooking losses. The results of this study indicated that the highest pH value (6.04) was from the Lempasing market, the lowest pH value (6.138) was from Gudang Lelang market, the highest WHC value was from the Lempasing market which was 58.13%, the lowest WHC value was from Way Kandis market which was 52.76%, the highest cooking loss value was obtained from the SMEP market which was 31.48%, and the lowest cooking loss value was obtained from the Rajabasa market which was 27.29%. It can be concluded that the pH value and cooking loss were still normal with an average range of 6.138-- 6.304 and 27.29--31.48%, respectively, while the average range of water holding capacity was in high category (52.76--58.13).&#x0D; &#x0D; Keywords: Broiler, Cooking loss, pH, Traditional market, Water holding capacity