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Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE (Pale, Soft, Exudative) meat and DFD-like (Dark, Firm, Dry) meat BABT
Langer,Roselane Oliveira de Souza; Simões,Gislaine Silveira; Soares,Adriana Lourenço; Oba,Alexandre; Rossa,Alessandro; Shimokomaki,Massami; Ida,Elza Iouko.
The objective of this work was to investigate the effect of road transportation conditions on the occurrence of broiler PSE-(Pale, Soft, Exudative) and DFD-like (Dark, Firm, Dry) meats in the Brazilian commercial slaughterhouse plant. Samples of Pectoralis major m from 47-day-old broilers of commercial lineage were analyzed. The results indicated that water-bathing birds just before journey over 3.0km promoted the occurrence of 46.0% of PSE and 4.0% of DFD-like meat, while birds under non-water bathing conditions presented 14.7 and 2.0%, respectively. For a distance of 68.0km, the occurrences of PSE-and DFD-like meat were 44.0 and 0.0% under water bathing conditions, and 52.0 and 0.0% without water bathing, respectively. Water bathing at the farm was a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Truck microclimate; Meat quality; Broiler chicken stress.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000500021
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Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities BABT
Barbosa,Claudia Freitas; Carvalho,Rafael Humberto de; Rossa,Alessandro; Soares,Adriana Lourenço; Coró,Fábio Augusto Garcia; Shimokomaki,Massami; Ida,Elza Iouko.
The objective of this work was to study the effect of blue light diffuser on the broiler stress control by measuring the occurrence of PSE meat just before slaughtering. Birds were divided into the following two groups before slaughter at the point of being hung on shackles: broiler group under low intensity blue light ambience (475, 17-20 lx) and control group under white light (550-650nm, 321-332 lx). Birds' stressful conditions were measured by the occurrence of PSE meat. Breast fillets were classified as PSE meat based on pH (<5.8) and lightness (L*&gt; 53.0). The fillet samples in the control group had the following characteristics: pHu=5.77, L* = 54.26 and b*= 6.27. The fillet samples from birds under blue light ambience had the following...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Preslaughter handlings; PSE meat.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500013
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Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella BABT
Kissel,Cassiana; Soares,Adriana Lourenço; Rossa,Alessandro; Shimokomaki,Massami.
This work was carried out in order to evaluate whether the functional properties of broiler meat are affected by the factors that lead to PSE (Pale, Soft, Exudative). PSE meat was characterized by pH and L* values, and mortadella formulations consisted of isolated soy protein, sodium tripolyphosphate, and cassava starch in addition to PSE and normal meats. The functionality of the meat was evaluated by examining the water holding capacity (WHC), texture profile, emulsion stability (ES) and color of the final products. The results show that in mortadella prepared with PSE meat, the protein denaturation affected the ES. Additives are necessary to enhance the functional properties of PSE meat.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mortadella; Water holding capacity; Texture profile; Meat color; Emulsion stability.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700027
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Vehicle thermal microclimate evaluation during Brazilian summer broiler transport and the occurrence of PSE (Pale, Soft, Exudative) meat BABT
Simões,Gislaine Silveira; Oba,Alexandre; Matsuo,Tiemi; Rossa,Alessandro; Shimokomaki,Massami; Ida,Elza Iouko.
The formation of a thermal microclimate within the vehicle during the transport of broilers from farm to slaughterhouse affects the birds' welfare and potentially promotes the development of PSE meat. Thus, the aim of this work was to evaluate the effects of routine commercial practices on the vehicle microclimate formed during transportation of broilers. Twenty-four hours postmortem Pectoralis major m. samples were classified as PSE meat by determining pH and color (L*, a* e b*). Results showed that broiler located at the rear of the truck and with longer journey presented higher amounts of PSE meat because birds were under harsh conditions of both temperature and relative humidity. The ventilation decreased gradually from the front to the rear of the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Animal welfare; Poultry meat quality; Thermal stress; Poultry breast meat; Color abnormality.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700025
Registros recuperados: 4
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