Effects of the Transportation Simulation to Different Distance of Broilers on Quality of Meats of the Breast, Drumstick and Tight

Objective: In this research, transport distance and the part type on meat quality properties of the meat samples obtainedafter slaughtering the simulated transport ofthe broilers were examined. Material and Methods: As simulating 0, 80, 160, 240 and 320 km transport distance at 0, 5, 10, 15 and 20 minutes in the simulation case (585 cycle/min; f=9.75 H2 frequency, д=0.2 g acceleration, S=5 cm amplitude value), meat sample from different carcass part type (breast, drumstick and tight) after the slaughtering were taken and meat properties of the strength (penetrometer), pH, percent cooking loses and colour property (L*, a* and b*) values with and without skin were determined. The data obtained were applied analysis of variance considering transport distance and part type, and the means were compared. Results: The effects of both transport distance and part type on penetrometer values were found statistically significant (P<0.05, P<0.01). It was determined that while the transport distance were increasing the penetrometer values were increased, as well. The mean penetrometer value of the drumstick and the tight were significantly higher (P<0.01) than breast meat. It was found that the cooking loses were not effected by tranport distance significantly, but the part type effected significantly (P<0.01) on the loses. The breast meat was showed less (P<0.01) cooking loses than drumstick and thight. It was determined that transport distance effected on meat pH values significantly (P<0.05). While the transport distance was increasing the meat pH values were decresed slightly but not less than kontrol, even if it was increased at the begining (80 km). In addition to this, part type also effected significantly (P<0.01) on the meat pH values. While the tranport distance effected significantly (P<0.05) on L* color factors in meat samples with skin, it was found that a* and b* color factors were effected significantly (P<0.01) in meat samples without skin. It was also found that part type effected significantly (P<0.05) on each of the tree meat color factors (L*, a*, b*). Conclusion: It was determined that the meat quality properties affecting consumer preference (penetrometer value, pH, cooking losess and color factors) were effected significantly by transport distance (exculuding cooking losses) and the carcas part type.