Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600015 |
Resumo: | 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 >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 the carcasses. From these five brands evaluated, three presented drip values above 6.0%. The highest drip value was showed by the brand sample that had pH and WHC values characteristics of PSE meat. It could be postulated that PSE meat phenomenon promoted more water release during thawing leading to a misinterpretation in relation to the Brazilian legislation for water carcass liberation during thawing. |
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Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislationdrip losswater absorptionwater holding capacityThe 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 >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 the carcasses. From these five brands evaluated, three presented drip values above 6.0%. The highest drip value was showed by the brand sample that had pH and WHC values characteristics of PSE meat. It could be postulated that PSE meat phenomenon promoted more water release during thawing leading to a misinterpretation in relation to the Brazilian legislation for water carcass liberation during thawing.Instituto de Tecnologia do Paraná - Tecpar2013-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600015Brazilian Archives of Biology and Technology v.56 n.6 2013reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132013000600015info:eu-repo/semantics/openAccessKato,TalitaBarbosa,Claudia FreitasIda,Elza IoukoSoares,Adriana LourençoShimokomaki,MassamiPedrao,Mayka Reghianyeng2014-01-15T00:00:00Zoai:scielo:S1516-89132013000600015Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2014-01-15T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation |
title |
Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation |
spellingShingle |
Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation Kato,Talita drip loss water absorption water holding capacity |
title_short |
Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation |
title_full |
Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation |
title_fullStr |
Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation |
title_full_unstemmed |
Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation |
title_sort |
Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation |
author |
Kato,Talita |
author_facet |
Kato,Talita Barbosa,Claudia Freitas Ida,Elza Iouko Soares,Adriana Lourenço Shimokomaki,Massami Pedrao,Mayka Reghiany |
author_role |
author |
author2 |
Barbosa,Claudia Freitas Ida,Elza Iouko Soares,Adriana Lourenço Shimokomaki,Massami Pedrao,Mayka Reghiany |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Kato,Talita Barbosa,Claudia Freitas Ida,Elza Iouko Soares,Adriana Lourenço Shimokomaki,Massami Pedrao,Mayka Reghiany |
dc.subject.por.fl_str_mv |
drip loss water absorption water holding capacity |
topic |
drip loss water absorption water holding capacity |
description |
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 >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 the carcasses. From these five brands evaluated, three presented drip values above 6.0%. The highest drip value was showed by the brand sample that had pH and WHC values characteristics of PSE meat. It could be postulated that PSE meat phenomenon promoted more water release during thawing leading to a misinterpretation in relation to the Brazilian legislation for water carcass liberation during thawing. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600015 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600015 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132013000600015 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.56 n.6 2013 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318276010835968 |