|
|
| Baldo,GAA; Almeida Paz,ICL; Alves,MCF; Nääs,IA; Garcia,RG; Caldara,FR; Gavilan,CWS. |
| Black bone syndrome (BBS) affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen) of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L), and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R) positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bone darkening; Commercial processing plant; Meat quality. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000400005 |
| |
