Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat
Autor(a) principal: | |
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Data de Publicação: | 2015 |
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=S1516-89132015000200272 |
Resumo: | The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at 47 days of age (n = 100) were taken from refrigerated carcasses (RS) immersed in water and ice in a tank chilled at 0°C (±2). pH and temperature (T) values were recorded at several periods throughout refrigeration in comparison to samples left at room T as control (CS). The ultimate pH (pHu) value of 5.86 for RS carcasses were only reached at 11°C after 8.35 h post mortem (PM) while, for CS samples, pHu value was 5.94 at 22°C after 4.08 h PM. Thus, under commercial refrigeration conditions, the glycolysis rate was retarded by over 4.0 h PM and the breast meat color was affected. At 24.02 h PM, PSE meat incidence was 30% while for CS, meat remained dark and PSE meat was not detected. Results show retardation in the glycolysis rate and PSE meat development was promoted by the refrigeration treatment when compared with samples stored at processing room temperature. |
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Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meatpost mortem managementcommercial processing refrigerationwater chillerThe aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at 47 days of age (n = 100) were taken from refrigerated carcasses (RS) immersed in water and ice in a tank chilled at 0°C (±2). pH and temperature (T) values were recorded at several periods throughout refrigeration in comparison to samples left at room T as control (CS). The ultimate pH (pHu) value of 5.86 for RS carcasses were only reached at 11°C after 8.35 h post mortem (PM) while, for CS samples, pHu value was 5.94 at 22°C after 4.08 h PM. Thus, under commercial refrigeration conditions, the glycolysis rate was retarded by over 4.0 h PM and the breast meat color was affected. At 24.02 h PM, PSE meat incidence was 30% while for CS, meat remained dark and PSE meat was not detected. Results show retardation in the glycolysis rate and PSE meat development was promoted by the refrigeration treatment when compared with samples stored at processing room temperature.Instituto de Tecnologia do Paraná - Tecpar2015-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000200272Brazilian Archives of Biology and Technology v.58 n.2 2015reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-8913201400154info:eu-repo/semantics/openAccessPedrão,Mayka ReghianyKato,TalitaSoares,Adriana LourençoIda,Elza IoukoCoró,Fábio Augusto GarciaGrespan,MoisesPaião,FernandaShimokomaki,Massamieng2015-10-08T00:00:00Zoai:scielo:S1516-89132015000200272Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2015-10-08T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat |
title |
Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat |
spellingShingle |
Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat Pedrão,Mayka Reghiany post mortem management commercial processing refrigeration water chiller |
title_short |
Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat |
title_full |
Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat |
title_fullStr |
Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat |
title_full_unstemmed |
Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat |
title_sort |
Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat |
author |
Pedrão,Mayka Reghiany |
author_facet |
Pedrão,Mayka Reghiany Kato,Talita Soares,Adriana Lourenço Ida,Elza Iouko Coró,Fábio Augusto Garcia Grespan,Moises Paião,Fernanda Shimokomaki,Massami |
author_role |
author |
author2 |
Kato,Talita Soares,Adriana Lourenço Ida,Elza Iouko Coró,Fábio Augusto Garcia Grespan,Moises Paião,Fernanda Shimokomaki,Massami |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Pedrão,Mayka Reghiany Kato,Talita Soares,Adriana Lourenço Ida,Elza Iouko Coró,Fábio Augusto Garcia Grespan,Moises Paião,Fernanda Shimokomaki,Massami |
dc.subject.por.fl_str_mv |
post mortem management commercial processing refrigeration water chiller |
topic |
post mortem management commercial processing refrigeration water chiller |
description |
The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at 47 days of age (n = 100) were taken from refrigerated carcasses (RS) immersed in water and ice in a tank chilled at 0°C (±2). pH and temperature (T) values were recorded at several periods throughout refrigeration in comparison to samples left at room T as control (CS). The ultimate pH (pHu) value of 5.86 for RS carcasses were only reached at 11°C after 8.35 h post mortem (PM) while, for CS samples, pHu value was 5.94 at 22°C after 4.08 h PM. Thus, under commercial refrigeration conditions, the glycolysis rate was retarded by over 4.0 h PM and the breast meat color was affected. At 24.02 h PM, PSE meat incidence was 30% while for CS, meat remained dark and PSE meat was not detected. Results show retardation in the glycolysis rate and PSE meat development was promoted by the refrigeration treatment when compared with samples stored at processing room temperature. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-04-01 |
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=S1516-89132015000200272 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000200272 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-8913201400154 |
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.58 n.2 2015 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_ |
1750318276874862592 |