| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat
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| Autores: |
Pedrão,Mayka Reghiany
Kato,Talita
Soares,Adriana Lourenço
Ida,Elza Iouko
Coró,Fábio Augusto Garcia
Grespan,Moises
Paião,Fernanda
Shimokomaki,Massami
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| Data: |
2015-04-01
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| Ano: |
2015
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| Palavras-chave: |
Post mortem management
Commercial processing refrigeration
Water chiller
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| Resumo: |
The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at 47 days of age (n = 100) were taken from refrigerated carcasses (RS) immersed in water and ice in a tank chilled at 0°C (±2). pH and temperature (T) values were recorded at several periods throughout refrigeration in comparison to samples left at room T as control (CS). The ultimate pH (pHu) value of 5.86 for RS carcasses were only reached at 11°C after 8.35 h post mortem (PM) while, for CS samples, pHu value was 5.94 at 22°C after 4.08 h PM. Thus, under commercial refrigeration conditions, the glycolysis rate was retarded by over 4.0 h PM and the breast meat color was affected. At 24.02 h PM, PSE meat incidence was 30% while for CS, meat remained dark and PSE meat was not detected. Results show retardation in the glycolysis rate and PSE meat development was promoted by the refrigeration treatment when compared with samples stored at processing room temperature.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000200272
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-8913201400154
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.58 n.2 2015
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| Direitos: |
info:eu-repo/semantics/openAccess
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