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Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation BABT
Kato,Talita; Barbosa,Claudia Freitas; Ida,Elza Iouko; Soares,Adriana Lourenço; Shimokomaki,Massami; Pedrao,Mayka Reghiany.
The objective of this work was to investigate the relationship between poultry PSE meat and water loss of frozen chicken carcass in two experiments. The first experiment was carried out in commercial abattoir. Poultry carcass were classified as PSE meat (n=59) (pH <5.8) and control samples (n=55) (pH &gt;5.8). Water absorption and drip test were performed according to the Brazilian legislation methodologies. The second experiment was carried out with commercial whole five brands frozen carcasses purchased from the local supermarkets (n=30) and analyzed for pH, water holding capacity (WHC) and drip test. PSE poultry meats absorbed 3.59% of water during the processing similar to the control samples; however, released 0.38% more water during thawing of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Drip loss; Water absorption; Water holding capacity.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600015
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