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| 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*> 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 |
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| Machado,Sivanilza T.; Santos,Rodrigo C.; Caldara,Fabiana R.; Gonçalves,Manoel C.; Nääs,Irenilza de A.. |
| The aim of this study was to investigate the effect of pre-slaughter handling on the occurrence of PSE (Pale, Soft, and Exudative) meat in swine slaughtered at a commercial slaughterhouse located in the metropolitan region of Dourados, Mato Grosso do Sul, Brazil. Based on the database (n=1,832 carcasses), it was possible to apply the integrated multivariate analysis for the purpose of identifying, among the selected variables, those of greatest relevance to this study. Results of the Principal Component Analysis showed that the first five components explained 89.28% of total variance. In the Factor Analysis, the first factor represented the thermal stress and fatiguing conditions for swine during pre-slaughter handling. In general, this study indicated the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Transport operation; Ambience; PSE meat; Multivariate analysis. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162014000300007 |
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| Soares,Adriana Lourenço; Marchi,Denis Fabrício; Matsushita,Makoto; Guarnieri,Paulo Donizeti; Droval,Adriana Aparecida; Ida,Elza Iouko; Shimokomaki,Massami. |
| The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat (p<0.05). The fatty acid profile was also significantly different since the arachidonic acid (AA) fraction increased 38.6 and 70.5 % in PSE meat comparing to normal and DFD-like meats, respectively. The ratio PUFA/SFA changed in these three types of meat: 0.736, 0.713 and 0.694 for PSE, normal and DFD-like meat respectively, reflecting the highest production of polyunsaturated fatty acids in the PSE meat samples. Results indicated that phospholipase A2 enzyme activities played a relevant role towards the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: PSE meat; DFD meat; Arachidonic acid. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600023 |
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| Santos,Viviane Maria Oliveira dos; Caldara,Fabiana Ribeiro; Seno,Leonardo de Oliveira; Feijó,Gelson Luis Dias; Paz,Ibiara Correia de Lima Almeida; Garcia,Rodrigo Garófallo; Nääs,Irenilza de Alencar; Altemio,Ângela Dulce Cavenaghi. |
| The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post-mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH45) and, then, the carcasses were divided into the groups with pH45<5.7 or pH45>5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH45<5.7 or pH45>5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sus scrofa; Meat color; PSE meat; Sodium bicarbonate; Sodium chloride; Sodium tripolyphosphate. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012001100013 |
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| Oba,Alexandre; Almeida,Mauricio de; Pinheiro,João Waine; Ida,Elza Iouko; Marchi,Denis Fabricio; Soares,Adriana Lourenço; Shimokomaki,Massami. |
| The aim of this work was to evaluate the influence of time of broiler chicken transportation and lairage prior to slaughtering on the occurrence of PSE (Pale, Soft, Exudative) meat and Death On Arrival (DOA) under non-commercial conditions in the Brazilian summer. Male birds (n=250) from a commercial line were subjected to different periods of journey (30, 90, and 180 min) and lairage (0, 90, and 180 min) before slaughtering. The occurrence of PSE was higher in broilers subjected to shorter journeys and lairage periods, whereas DOA was more pronounced upon longer periods of transport and lairage. The DOA occurrence percentage was much higher in comparison to commercially available figures, confirming that broiler chickens are very sensitive to both... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Water holding capacity; PSE meat; Color abnormalities; Broiler management. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700026 |
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| Carvalho,Rafael Humberto de; Soares,Adriana Lourenço; Guarnieri,Paulo Donizete; Oba,Alexandre; Ida,Elza Iouko; Shimokomaki,Massami. |
| ABSTRACT The objective of this study was to determine the incidence of Pale, Soft, Exudative (PSE) meat and to characterize the Dark, Fim, Dry (DFD) meat as well as the Dead on Arrival (DOA) index in a commercial turkey slaughterhouse in southern Brazil during the summer and winter seasons. The journeys (n=64) were over a distance of 36 ± 20 km and took approximately 95 ± 20 min. Color (L*) and pH distribution of turkey breast meat (n=5,352) were evaluated from different farms (n=64) during the 2015-2016 years. The pH, water-holding capacity, color (L*, a*, b*) were used to establish cutoff values for DFD meat (L* < 44.0 and pH > 5.90) and presented correlation among them. The L* value was the highest during the summer (P<0.01), indicating the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Animal Welfare; Color Meat; DFD meat; PSE meat; Slaughterhouse. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100505 |
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