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Abstract
Information about effect of age and its correlation with meat quality parameters and technological properties as well as suitability of broiler{u2019}s meat for further processing are relatively scarce; therefore, the aim of this study was to investigate the correlation between broilers age and carcass traits; quality and technological properties of poultry meat and its impact on poultry meat emulsion and influence of different batter temperature on emulsion stability and sausage properties to encourage production of further processed poultry products. Breast meat, thigh meat and skin from hundred and ten birds (fifty five each of 30th and 42nd day of age) were used in the study. Carcass traits of broilers indicated the presence of significant differences between 30th and 42nd day of age. Proximate chemical analysis of raw meat showed that meat from 30th day old broilers had significantly higher moisture and ash contents as well as lower of protein and fat content in comparison with 42nd day old broilers. Age induced a significant difference in total soluble, myofibrillar proteins and sarcoplasmic protein as well as collagen content. Regarding physicochemical properties, age induced a significant effect on water holding capacity of muscles, TVBN, TBARS as well as pH. Both age and batter temperature induced a significant effect on emulsion stability where meat batter from younger birds had significantly higher Total expressible fluid (TEF) and released fat% indicating lower stability