|
|
| 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 |
| |
