Abstract：To study the effect of alkali treatment on chicken meat quality, 60 yellow-feathered broilers purchased from a local market in Yangzhou, Jiangsu were slaughtered and their carcasses were divided randomly into one control group and three alkali-soaked groups (pH 9, pH 11 and pH 13 groups) of 15 broilers each group. The quality and microbial properties of broiler breast muscle were determined. The results showed that alkali treatment significantly increased meat mass and spoilage indicators such as the contents of total volatile basic nitrogen (TVB-N), histamine, tyramine and spermidine (P < 0.05), and reduced shear force and the contents of flavor-active nutrients including protein, intramuscular fat, inosinic acid and amino acid. NaOH solution at low pH evidently elevated total bacterial count and coliform count, while NaOH solution at high pH had a bactericidal effect on chicken meat.
2021, Vol. 35 
