Effect of freezing on the quality of meat from broilers raised in different rearing systems
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1071/AN16818 http://hdl.handle.net/11449/171158 |
Resumo: | We evaluated the effect of freezing (-18°C) for 12 months on the qualitative characteristics of breast, thigh and drumstick meat. Samples from male Cobb 500 broilers raised in antibiotic-free (n = 125), conventional (n = 125) and organic (n = 125) rearing systems and samples from male Hubbard ISA broilers raised in a free-range (n = 125) rearing system were used. Among the studied systems, up to the ninth month of freezing, the organic chicken breast meat showed lower (P < 0.001) water activity (aw) (0.966, on average). After 12 months of freezing, samples of antibiotic-free and organic poultry showed a pH value similar to that of fresh meat (5.94 and 5.86, respectively). Freezing for 12 months preserved the redness of drumstick meat from conventional broilers (a∗ = 4.86, on average) and the rearing system did not influence the aw of drumstick meat during the entire experimental period. Freezing preserved the aw of conventional and organic chicken meat samples until the ninth month of evaluation (0.978 and 0.974, respectively). Lipid oxidation in the breast, thigh and drumstick samples from the four rearing systems increased (P < 0.001) from the third month of freezing onwards. There were variations in colour, pH, aw and lipid oxidation of chicken meat among birds raised in different rearing systems. Freezing chicken meat did not prevent colour and pH changes or occurrence of lipid oxidation and did not promote a reduction of aw to levels unfavourable to microbiological development. |
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Repositório Institucional da UNESP |
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2946 |
spelling |
Effect of freezing on the quality of meat from broilers raised in different rearing systemsantibiotic-freefree-rangeorganicshelf-lifestorage.We evaluated the effect of freezing (-18°C) for 12 months on the qualitative characteristics of breast, thigh and drumstick meat. Samples from male Cobb 500 broilers raised in antibiotic-free (n = 125), conventional (n = 125) and organic (n = 125) rearing systems and samples from male Hubbard ISA broilers raised in a free-range (n = 125) rearing system were used. Among the studied systems, up to the ninth month of freezing, the organic chicken breast meat showed lower (P < 0.001) water activity (aw) (0.966, on average). After 12 months of freezing, samples of antibiotic-free and organic poultry showed a pH value similar to that of fresh meat (5.94 and 5.86, respectively). Freezing for 12 months preserved the redness of drumstick meat from conventional broilers (a∗ = 4.86, on average) and the rearing system did not influence the aw of drumstick meat during the entire experimental period. Freezing preserved the aw of conventional and organic chicken meat samples until the ninth month of evaluation (0.978 and 0.974, respectively). Lipid oxidation in the breast, thigh and drumstick samples from the four rearing systems increased (P < 0.001) from the third month of freezing onwards. There were variations in colour, pH, aw and lipid oxidation of chicken meat among birds raised in different rearing systems. Freezing chicken meat did not prevent colour and pH changes or occurrence of lipid oxidation and did not promote a reduction of aw to levels unfavourable to microbiological development.São Paulo State University-UNESP Department of Technology, Via de Acesso Professor Paulo Donato Castellane, s/nUniversity of São Paulo USP School of Animal Science and Food Engineering, Avenuenida Duque de Caxias Norte, 225São Paulo State University-UNESP Department of Technology, Via de Acesso Professor Paulo Donato Castellane, s/nUniversidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Giampietro-Ganeco, A. [UNESP]Mello, J. L.M. [UNESP]Souza, R. A. [UNESP]Ferrari, F. B. [UNESP]Machado, B. M. [UNESP]Souza, P. A. [UNESP]Borba, H. [UNESP]2018-12-11T16:54:09Z2018-12-11T16:54:09Z2017-09-05info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1071/AN16818Animal Production Science.1836-57871836-0939http://hdl.handle.net/11449/17115810.1071/AN168182-s2.0-850492503723756802878031727Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengAnimal Production Science0,6370,637info:eu-repo/semantics/openAccess2021-10-23T15:01:27Zoai:repositorio.unesp.br:11449/171158Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T15:01:27Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effect of freezing on the quality of meat from broilers raised in different rearing systems |
title |
Effect of freezing on the quality of meat from broilers raised in different rearing systems |
spellingShingle |
Effect of freezing on the quality of meat from broilers raised in different rearing systems Giampietro-Ganeco, A. [UNESP] antibiotic-free free-range organic shelf-life storage. |
title_short |
Effect of freezing on the quality of meat from broilers raised in different rearing systems |
title_full |
Effect of freezing on the quality of meat from broilers raised in different rearing systems |
title_fullStr |
Effect of freezing on the quality of meat from broilers raised in different rearing systems |
title_full_unstemmed |
Effect of freezing on the quality of meat from broilers raised in different rearing systems |
title_sort |
Effect of freezing on the quality of meat from broilers raised in different rearing systems |
author |
Giampietro-Ganeco, A. [UNESP] |
author_facet |
Giampietro-Ganeco, A. [UNESP] Mello, J. L.M. [UNESP] Souza, R. A. [UNESP] Ferrari, F. B. [UNESP] Machado, B. M. [UNESP] Souza, P. A. [UNESP] Borba, H. [UNESP] |
author_role |
author |
author2 |
Mello, J. L.M. [UNESP] Souza, R. A. [UNESP] Ferrari, F. B. [UNESP] Machado, B. M. [UNESP] Souza, P. A. [UNESP] Borba, H. [UNESP] |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
Giampietro-Ganeco, A. [UNESP] Mello, J. L.M. [UNESP] Souza, R. A. [UNESP] Ferrari, F. B. [UNESP] Machado, B. M. [UNESP] Souza, P. A. [UNESP] Borba, H. [UNESP] |
dc.subject.por.fl_str_mv |
antibiotic-free free-range organic shelf-life storage. |
topic |
antibiotic-free free-range organic shelf-life storage. |
description |
We evaluated the effect of freezing (-18°C) for 12 months on the qualitative characteristics of breast, thigh and drumstick meat. Samples from male Cobb 500 broilers raised in antibiotic-free (n = 125), conventional (n = 125) and organic (n = 125) rearing systems and samples from male Hubbard ISA broilers raised in a free-range (n = 125) rearing system were used. Among the studied systems, up to the ninth month of freezing, the organic chicken breast meat showed lower (P < 0.001) water activity (aw) (0.966, on average). After 12 months of freezing, samples of antibiotic-free and organic poultry showed a pH value similar to that of fresh meat (5.94 and 5.86, respectively). Freezing for 12 months preserved the redness of drumstick meat from conventional broilers (a∗ = 4.86, on average) and the rearing system did not influence the aw of drumstick meat during the entire experimental period. Freezing preserved the aw of conventional and organic chicken meat samples until the ninth month of evaluation (0.978 and 0.974, respectively). Lipid oxidation in the breast, thigh and drumstick samples from the four rearing systems increased (P < 0.001) from the third month of freezing onwards. There were variations in colour, pH, aw and lipid oxidation of chicken meat among birds raised in different rearing systems. Freezing chicken meat did not prevent colour and pH changes or occurrence of lipid oxidation and did not promote a reduction of aw to levels unfavourable to microbiological development. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-09-05 2018-12-11T16:54:09Z 2018-12-11T16:54:09Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1071/AN16818 Animal Production Science. 1836-5787 1836-0939 http://hdl.handle.net/11449/171158 10.1071/AN16818 2-s2.0-85049250372 3756802878031727 |
url |
http://dx.doi.org/10.1071/AN16818 http://hdl.handle.net/11449/171158 |
identifier_str_mv |
Animal Production Science. 1836-5787 1836-0939 10.1071/AN16818 2-s2.0-85049250372 3756802878031727 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Animal Production Science 0,637 0,637 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799964965585551360 |