The effect of slaughter age on the bacterial number pH and carcass weight loss of Japanese quails stored at 40C for 14 days

Jamaludin M., . and Aisyah W. S. K., . and Shazani S., . and Amin M. R., . The effect of slaughter age on the bacterial number pH and carcass weight loss of Japanese quails stored at 40C for 14 days. pp. 99-103. ISSN 1394-3227

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 4oC over a period of 14 days. Quails at 3 weeks (n15) 9 weeks (n15) and 36 weeks (n15) 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.

Full text available from: Official URL: http://www.msap.my/mjas16-2/10%28SHORT-Hafiz_99-10...

Abstract

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 4oC over a period of 14 days. Quails at 3 weeks (n15) 9 weeks (n15) and 36 weeks (n15) 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.

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Item Type:	Article
AGROVOC Term:	Quails
AGROVOC Term:	Slaughtering
AGROVOC Term:	Carcass quality
AGROVOC Term:	Bacteria
AGROVOC Term:	Carcass composition
AGROVOC Term:	Meat quality
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21534

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