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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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Main Authors: Mohd Hafiz Jamaludin, M. H, Aisyah, W. S. K., Shazani, Amin, M. R.
Format: Non-Indexed Article
Published: 2013
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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spelling 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
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description 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
score 13.18916

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