Physicochemical and Functional Properties of Chicken Meat

The physicochemical and functional properties of chicken meat under commercial processing in Serbia were studied. Samples (n = 48) of broiler breast and thigh muscles from two farms during 2012 were collected for subsequent meat quality analyses. The farm treatments modify significant growth performance, feed intake and the physicochemical properties of chicken meat. Fatty acid (FA) composition in tissues reflected the FA pattern of the diets, although the predominant FAs were monounsaturated FA (MUFA), in comparison to saturated FA (SFA) and polyunsaturated FA (PUFA). Therefore, our results suggest that quality of poultry meat is a complex and multivariate property.