Effect of the cas (cell alives system) technology on the meat quality of black chickens

Abstract

The study was conducted to evaluate the effect of storage conditions of the CAS (cells alive system) technology on the meat quality of black chickens. The technology of preserving black chicken meat by CAS proved the superior preservation effect to the conventional freezing methods. After 6 months of preservation, the meat of black chickens preserved by CAS technology showed the color index, toughness had no significant difference from the original; the rate of dehydration was only 1.35%; and pH decreased to 5.9. The biochemical indexes were quite modest; the crude protein content, the crude ash content, and the crude lipid content slowly decreased by 4.6%, 4.7%, and 8.1%, respectively, as compared to those of fresh meat of black chickens; meat taste maintained in good quality; and microbiological indicators ensured the hygiene and safety of food quality in accordance with TCVN 7046:2009 on fresh meat.