Consulta: creatorFacets:"Coró,Fábio Augusto Garcia"
Registros recuperados: 2
Data/hora: 06/06/2024 01:21:19

Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat
Provedor de dados: 52
Autores: Pedrão,Mayka Reghiany; Kato,Talita; Soares,Adriana Lourenço; Ida,Elza Iouko; Coró,Fábio Augusto Garcia; Grespan,Moises; Paião,Fernanda; Shimokomaki,Massami.
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...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Post mortem management; Commercial processing refrigeration; Water chiller.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000200272

Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities
Provedor de dados: 52
Autores: 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 (&lt;5.8) and lightness (L*&amp;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