Effect of strain, sex and process parameters on water to protein ratio of chicken cuts

• Autor(a) principal: BRUZAMARELLO,Franciele Oliveira
• Data de Publicação: 2022
• Outros Autores: BALLEN,Sandra Cristina, STEFFENS,Clarice, VALDUGA,Eunice, STEFFENS,Juliana, JUNGES,Alexander, ZENI,Jamile, BACKES,Geciane Toniazzo, CANSIAN,Rogério Luis
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101057
• topic: poultry; legislation; water absorption; water content/protein ratio

Abstract To keep up with chicken meat demand, genetic improvement, field performance, and technological processes have been sought. However, some consequences of this are already being observed, such as constant divergences in physicochemical parameters of in nature chicken cuts, since legislation has not been revised at the same speed. Thus, this work aimed to evaluate water content, protein and water content/protein ratio (W/P) for different conditions (slaughter, lineage, sex, and processing) and compliance with current legislation (Brazilian and European). Breast and half breast, drumstick and thigh cuts of in nature chicken were assessed. A significant difference was found in sex, with lower values in the females. Chickens have water content levels higher than those required by Brazilian legislation. In the different cuts evaluated, discrepancies were observed in relation to legislation. There was no compliance with W/P ratio to European legislation, where incompatibility approached 26.67% for skinless breast, 6.67% for breast and half chest and 64.44% for thigh and drumstick. The results reinforce the need for continuity of studies that support the revision of current legislation, clarifications regarding the calculations used to determine the established standards and clarifications of the collection and analysis methodologies currently employed.