2014 Cilt 33 Sayı 1-2

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Parameters of broiler meat quality
(Uludağ Üniversitesi, 2014-10-27) Üstüner, Hakan; Uludağ Üniversitesi/Veteriner Fakültesi.
Animal originated foods are important for human nutrition and one of the major component of poultry meatToday, it was taken into account from farm to fork, food safety that consumers preferred producing and quality parameters which are so important. In the daily life; food quality is very important for consumers. Quality is a concept of flavor and visuality (color, fiber quality). The taste which remains after you eat it, flavor, freshness, crispness are components of the aroma of the meat or meat’s product and this tastiness generally detected with sensory features. Wholeness, color and massiveness are the major visual characteristics. These are quality parameters of first salient and these are unidentified with measurements by the consumers, so quality of meat is related to many factors such as specie, race, gender, age of slaughter and weight, type of the production system, stress, combination of bait, additive agents, transport conditions of animals and this factors are measurable as of quantitative with several tools and equipments. These properties are shear force of meat, water holding capacity, springiness, pH, color hardness, cohesiveness and chewiness. These parameters are important characteristics for consumer preferences