Summary
This study examines how heat treatment temperature influences the quality of meat from two strains of Polish Crested cockerels, a native dual-purpose breed raised under traditional free-range conditions. The research addresses a gap in knowledge regarding optimal cooking methods for slow-growing heritage breed poultry, which differs in muscle composition and structure from commercial broilers. Findings are expected to provide practical guidance on preparing meat from conservation breed cockerels in ways that preserve or enhance its sensory and physicochemical qualities.
UK applicability
While conducted in Poland using native Polish Crested strains, the findings are broadly applicable to UK producers and consumers interested in heritage or native breed slow-growing poultry, where similar questions around cooking method and meat quality arise for breeds such as Dorking or Sussex. The results may inform culinary guidance for farm shops and direct-to-consumer markets supplying traditional breed chicken in the UK.
Key measures
Meat quality parameters (likely: shear force/tenderness (N), water-holding capacity (%), cooking loss (%), colour (L*, a*, b*), pH, possibly protein and fat content); treatment temperature (°C); strain (CP-11, CP-22)
Outcomes reported
The study assessed the effect of different cooking temperatures on the physicochemical and sensory quality of meat from two strains of Polish Crested cockerels (CP-11 and CP-22). Measures likely included texture, water-holding capacity, colour, and potentially nutritional composition of cooked meat.
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