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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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Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat BABT
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
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