Citation
Noraziah Mokhtar, . Chicken meat quality and types of cuts. pp. 25-33. ISSN 0127-7952
Abstract
This article describes the method used to grade the quality of chicken meat according to physical characteristics consisting of body conformation meat covering fat pinfeathers exposed flesh cuts tears and broken bones discoloration of meat and skin and frozen defects. The hygienic condition is indicated by microbial load in the meat. However these grading methods are still not practised in Malaysia. This article also describes the method of portioning chicken into parts example 2 parts 4 parts 6 parts 9 parts breast piece/legs/wings and breast fillet/wings/legs.
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Abstract
This article describes the method used to grade the quality of chicken meat according to physical characteristics consisting of body conformation meat covering fat pinfeathers exposed flesh cuts tears and broken bones discoloration of meat and skin and frozen defects. The hygienic condition is indicated by microbial load in the meat. However these grading methods are still not practised in Malaysia. This article also describes the method of portioning chicken into parts example 2 parts 4 parts 6 parts 9 parts breast piece/legs/wings and breast fillet/wings/legs.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 6 col. plates; 1 table; 7 ref. Summary (En Ms) |
| AGROVOC Term: | CARNE DE POLLO |
| AGROVOC Term: | CALIDAD |
| AGROVOC Term: | MALASIA/ CLASIFICACION DE PRODUCTOS |
| AGROVOC Term: | CORTE |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/20155 |
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