Data/hora: 01/06/2024 12:29:57

Provedor de dados: | Ciência Rural
País: | Brazil
Título: | Influence of post-mortem aging in tenderness of chicken breast fillets
Autores: | Santos,Helena Caminha; Brandelli,Adriano; Ayub,Marco Antônio Záchia.
Data: | 2004-06-01
Ano: | 2004
Palavras-chave: | Chicken breasts; Meat tenderization; Sensory evaluation.
Resumo: | In this work, analysis of chicken breast fillets was performed for shear values and sensory evaluation after different times of aging. Aging process was carried out by holding carcasses in covered plastic boxes, in a cold room, at 3 +/- 1ºC; groups of 5 carcasses were stored and classified according to the period of storage in cold room as 0 (control), 2, 4, 8, 12 and 24 hours. The variation in pH of chicken carcasses during rigor decreased from 6.4 to 5.9. However, during the process of aging, the pH values increased up to 6.2 in the first 12h, probably as the result of proteolysis. The Warner-Bratzler shear values decreased as aging time increases, resulting in a first order kinetic. The carcasses presented a more accentuated decline in shear values in the first two hours of aging. After this period, the curve had a similar performance, achieving values of less than 1 kgf in 4 hours or more, with complete aging being accomplished at 8 hours. The samples with higher period of aging (8, 12 and 24 hours) were preferred in sensorial analysis, without significant differences among them.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000300038
Editor: | Universidade Federal de Santa Maria
Relação: | 10.1590/S0103-84782004000300038
Formato: | text/html
Fonte: | Ciência Rural  v.34 n.3 2004
Fonte: | info:eu-repo/semantics/openAccess