Electrolyzed Water and its Influence on Quality of Poultry Meat
Keywords:
poultry meat, electrolyzed water, water drippingAbstract
The aim of the research was to find out whether electrolyzed water used for densification of breeding halls and watering of chickens’ influences selected indicators of the meat quality. The production system of electrolyzed water has been patented in the Czech Republic. The experiments were done in two breeding halls of chickens of the same breed; potable water without any additives was used for watering in one house, the other house was supplied with the Envirolyte water, i.e. technology whose principle is patent protected. After the chickens were slaughtered, samples of the chickens of the individual halls were taken and analysed. As regards the indicators observed, the most significant difference was determined for water loss through dripping, which might suggest an eventual development of PSE meat. However, the colour of the meat and its pH values did not confirm this
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