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Rheological evaluation of chicken meat parts under various antibiotic treatments prior and post cooking process

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Abstract

A study was conducted to evaluate the efficiency of different antibiotics treatments on male broiler chicken meat (i.e. leg and breast) through prior and post cooking processes. Three experimental diets consisted of control (the basal diet without antibiotic), the basal diet to which either 650 ppm of antibiotic named virginiamycin and the basal diet with 2 g/g of an herb named Echinacea purporea ((L.) Moench) were added. Warner−Bratzler shear force test, colorimetric and cyclic test was performed on the samples. The results showed that two antibiotic additives changed colorimetric components (a*, b*, L* and ΔE), textural quality features of most chicken meat sections such as chewiness, cohesiveness, gumminess, hardness, and shear parameters (shear force, shear strength and the required shear energy) prior and post cooking although no significant effect (P > 0.05) was observed on springiness.

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Authors and Affiliations

  1. Department of Biosystem Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

    Hamideh Faridi & Ebrahim Ahmadi

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  1. Hamideh Faridi
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  2. Ebrahim Ahmadi
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Correspondence to Ebrahim Ahmadi.

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Faridi, H., Ahmadi, E. Rheological evaluation of chicken meat parts under various antibiotic treatments prior and post cooking process. Food Measure 9, 195–205 (2015). https://doi.org/10.1007/s11694-015-9224-9

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  • DOI: https://doi.org/10.1007/s11694-015-9224-9

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