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| Garcia,RG; Freitas,LW de; Schwingel,AW; Farias,RM; Caldara,FR; Gabriel,AMA; Graciano,JD; Komiyama,CM; Almeida Paz,ICL. |
| It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400) in a commercial processing plant. Fillets were considered pale when their L* was >49. Out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to pH, drip loss, cooking loss, water holding capacity, shear force, and submitted to sensorial analysis. An incidence of 10.20% PSE meat was determined. Pale and normal fillets presented significantly different (p<0.05) pH... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat color; Meat pH; Pale meat; Poultry production; Water retention capacity. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2010000400003 |
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| Bueno,F.R.; Silva,C.A.; Oba,A.; Almeida,M.; Medeiros,L.G.; Pitarello,A.S.; Shinyashike,A.T.. |
| ABSTRACT A total of 640 one-day-old Cobb broiler chicks, half male and half female, were reared up to 49 days of age. A completely randomized 2 × 4 factorial design was used. Experimental treatments consisted of four levels of organic zinc supplementation and one control (inorganic zinc supplementation) and two levels of sex (female and male), with four replicates of 16 birds per experimental plot. Animal performance, carcass and cut yields, and meat quality were evaluated. Feed intake increased with zinc supplementation. Broilers that received the lowest level of organic zinc showed better feed conversion than those fed an equivalent level of inorganic zinc. Increased levels of organic zinc reduced the abdominal fat content in females but impaired the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Birds; Color; Lipid oxidation; Oligoelement; Organic minerals; Meat pH. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352020000100224 |
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