This study focused on the evaluation of morphometric histological changes in the muscles of chicken carcasses before and after two types of cold treatment. Air-spray chilling and the IQF (individual quick freezing) method were used. The diameter of the muscle fibres in breast and thigh muscles was measured. A statistically highly significant increase (P < 0.001) in muscle fibre diameter was found between the control group and air-spray chilling group and a statistically significant decrease was found between the control group and the thigh muscle IQF freezing group. Air-spray chilling caused a statistically significant increase (P < 0.05) in muscle fibre diameter in breast muscles, though a statistically highly significant decrease (P < 0.001) in muscle fibre diameter was found after IQF freezing. Muscle fibre diameters were higher in the control group, air-spray chilling group and breast muscle IQF freezing group. According to the results obtained, we can conclude that histology is a reliable method for the study of muscle fibre damage and, therefore, the loss of biological value in chicken meat after different types of low-temperature preservation.
The effect of chilling and freezing on histological structure in slaughter poultry
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