Spatiotemporal Enthalpy Gradients, Broiler Glycogen Depletion and Meat Quality Data
Description
This dataset contains the original research data supporting the manuscript entitled “Spatiotemporal Enthalpy Gradients and Sanitation Prerequisite Failures in Open-Sided Broiler Housing: Biophysical Drivers of Ante-Mortem Muscle Glycogen Depletion and Meat Quality Loss.” The dataset includes environmental enthalpy observations and measurements of ante-mortem pectoralis major glycogen, post-mortem muscle pH, drip loss, meat colour, Warner-Bratzler shear force, and TBARS during refrigerated storage. The data were generated from commercial broiler production and processing observations conducted in Jammu and Kashmir, India, and were used for the statistical analyses and results reported in the manuscript.
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Steps to reproduce
Environmental temperature and relative humidity were monitored in commercial open-sided broiler housing at 15-min intervals, and specific enthalpy was calculated from the recorded environmental conditions. Birds were grouped according to the observed enthalpy regime. Ante-mortem pectoralis major muscle glycogen was determined enzymatically. Following slaughter and routine processing, muscle pH was measured at 45 min and 24 h post-mortem. Meat colour, drip loss and Warner-Bratzler shear force were determined using the procedures described in the associated manuscript. Lipid oxidation was assessed as TBARS during refrigerated storage. Data were analysed using analysis of variance with Tukey's HSD for multiple comparisons.