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	Provedor de dados BABT (2) Autor Barbosa,Claudia Freitas (2) Ida,Elza Iouko (2) Shimokomaki,Massami (2) Soares,Adriana Lourenço (2) Carvalho,Rafael Humberto de (1) Coró,Fábio Augusto Garcia (1) Kato,Talita (1) Pedrao,Mayka Reghiany (1) Rossa,Alessandro (1) Mais... Palavra-chave Color (1) Drip loss (1) PSE meat (1) Preslaughter handlings (1) Water absorption (1) Water holding capacity (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última 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 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 Registros recuperados: 2 Primeira ... 1 ... Última

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