The Effect of Slaughter Age on the Bacterial Number, pH and Carcass Weight Loss of Japanese Quails Stored at 4 0C for 14 Days
The main objective of this study was to evaluate the effect of slaughtering age on the bacterial profile, pH, and carcass loss of dressed Japanese quails (Coturnix japonica) stored aerobically at 4 oC over a period of 14 days. Quails at 3 weeks (n=15), 9 weeks (n=15) and 36 weeks (n=15) were slaught...
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2013
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| Online Access: | http://discol.umk.edu.my/id/eprint/8056/ http://www.msap.my/mjas16-2/10(SHORT-Hafiz_99-103)-rev3.pdf |
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my.umk.eprints.80562022-05-23T10:25:03Z http://discol.umk.edu.my/id/eprint/8056/ The Effect of Slaughter Age on the Bacterial Number, pH and Carcass Weight Loss of Japanese Quails Stored at 4 0C for 14 Days Mohd Hafiz Jamaludin M. H, Aisyah W. S. K., Shazani Amin, M. R. The main objective of this study was to evaluate the effect of slaughtering age on the bacterial profile, pH, and carcass loss of dressed Japanese quails (Coturnix japonica) stored aerobically at 4 oC over a period of 14 days. Quails at 3 weeks (n=15), 9 weeks (n=15) and 36 weeks (n=15) were slaughtered and divided into triplicate samples at storage time of 0, 3, 7, 10 and 14 days. There was no difference (P > 0.05) in total aerobic bacteria, pH and carcass weight loss percentage between the birds of different slaughtering age at the respective sampling days. Except for quail dressed weight, sampling age did not affect bacterial numbers, pH and carcass weight at the respective sampling day during the aerobic chilled storage of Japanese quails. Future studies should consider other meat quality parameters to include the various biochemical and physical changes of carcass during storage. 2013 Non-Indexed Article NonPeerReviewed Mohd Hafiz Jamaludin and M. H, Aisyah and W. S. K., Shazani and Amin, M. R. (2013) The Effect of Slaughter Age on the Bacterial Number, pH and Carcass Weight Loss of Japanese Quails Stored at 4 0C for 14 Days. Malaysia Journal of Animal Science, 16 (2). pp. 99-103. ISSN 1394-3227 http://www.msap.my/mjas16-2/10(SHORT-Hafiz_99-103)-rev3.pdf |
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The main objective of this study was to evaluate the effect of slaughtering age on the bacterial
profile, pH, and carcass loss of dressed Japanese quails (Coturnix japonica) stored aerobically at
4
oC over a period of 14 days. Quails at 3 weeks (n=15), 9 weeks (n=15) and 36 weeks (n=15)
were slaughtered and divided into triplicate samples at storage time of 0, 3, 7, 10 and 14 days.
There was no difference (P > 0.05) in total aerobic bacteria, pH and carcass weight loss
percentage between the birds of different slaughtering age at the respective sampling days. Except
for quail dressed weight, sampling age did not affect bacterial numbers, pH and carcass weight at
the respective sampling day during the aerobic chilled storage of Japanese quails. Future studies
should consider other meat quality parameters to include the various biochemical and physical
changes of carcass during storage. |
| format |
Non-Indexed Article |
| author |
Mohd Hafiz Jamaludin M. H, Aisyah W. S. K., Shazani Amin, M. R. |
| spellingShingle |
Mohd Hafiz Jamaludin M. H, Aisyah W. S. K., Shazani Amin, M. R. The Effect of Slaughter Age on the Bacterial Number, pH and Carcass Weight Loss of Japanese Quails Stored at 4 0C for 14 Days |
| author_facet |
Mohd Hafiz Jamaludin M. H, Aisyah W. S. K., Shazani Amin, M. R. |
| author_sort |
Mohd Hafiz Jamaludin |
| title |
The Effect of Slaughter Age on the Bacterial Number, pH and Carcass Weight Loss
of Japanese Quails Stored at 4
0C for 14 Days |
| title_short |
The Effect of Slaughter Age on the Bacterial Number, pH and Carcass Weight Loss
of Japanese Quails Stored at 4
0C for 14 Days |
| title_full |
The Effect of Slaughter Age on the Bacterial Number, pH and Carcass Weight Loss
of Japanese Quails Stored at 4
0C for 14 Days |
| title_fullStr |
The Effect of Slaughter Age on the Bacterial Number, pH and Carcass Weight Loss
of Japanese Quails Stored at 4
0C for 14 Days |
| title_full_unstemmed |
The Effect of Slaughter Age on the Bacterial Number, pH and Carcass Weight Loss
of Japanese Quails Stored at 4
0C for 14 Days |
| title_sort |
effect of slaughter age on the bacterial number, ph and carcass weight loss
of japanese quails stored at 4
0c for 14 days |
| publishDate |
2013 |
| url |
http://discol.umk.edu.my/id/eprint/8056/ http://www.msap.my/mjas16-2/10(SHORT-Hafiz_99-103)-rev3.pdf |
| _version_ |
1763303929389514752 |