Incidence and physical properties of PSE chicken meat in a commercial processing plant
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S1516-635X2010000400003 http://hdl.handle.net/11449/14241 |
Resumo: | It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400) in a commercial processing plant. Fillets were considered pale when their L* was >49. Out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to pH, drip loss, cooking loss, water holding capacity, shear force, and submitted to sensorial analysis. An incidence of 10.20% PSE meat was determined. Pale and normal fillets presented significantly different (p<0.05) pH values, L* and a* values, water holding capacity, drip loss, and cooking loss, demonstrating changes in the physical properties of PSE meat. Shear force and sensorial characteristics were not different (p>0.05) between pale and normal fillets. Despite the significant differences in meat physical properties, these were not perceived by consumers in terms of tenderness, aspect, and flavor. The observed incidence of PSE may cause losses due to its low water retention capacity. |
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Incidence and physical properties of PSE chicken meat in a commercial processing plantMeat colormeat pHpale meatpoultry productionwater retention capacityIt is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400) in a commercial processing plant. Fillets were considered pale when their L* was >49. Out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to pH, drip loss, cooking loss, water holding capacity, shear force, and submitted to sensorial analysis. An incidence of 10.20% PSE meat was determined. Pale and normal fillets presented significantly different (p<0.05) pH values, L* and a* values, water holding capacity, drip loss, and cooking loss, demonstrating changes in the physical properties of PSE meat. Shear force and sensorial characteristics were not different (p>0.05) between pale and normal fillets. Despite the significant differences in meat physical properties, these were not perceived by consumers in terms of tenderness, aspect, and flavor. The observed incidence of PSE may cause losses due to its low water retention capacity.Universidade Federal da Grande Dourados (UFGD)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Universidade Federal da Grande Dourados Faculdade de Ciências AgráriasUniversidade Estadual Paulista Faculdade de Medicina Veterinária e ZootecniaUniversidade Estadual Paulista Faculdade de Medicina Veterinária e ZootecniaFundação APINCO de Ciência e Tecnologia AvícolasUniversidade Federal da Grande Dourados (UFGD)Universidade Estadual Paulista (Unesp)Garcia, RGFreitas, L W deSchwingel, A WFarias, R MCaldara, Fabiana Ribeiro [UNESP]Gabriel, A M AGraciano, J DKomiyama, C M [UNESP]Paz, Ibiara Correia de Lima Almeida [UNESP]2013-09-30T19:25:40Z2014-05-20T13:41:05Z2013-09-30T19:25:40Z2014-05-20T13:41:05Z2010-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article233-237application/pdfhttp://dx.doi.org/10.1590/S1516-635X2010000400003Revista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 12, n. 4, p. 233-237, 2010.1516-635Xhttp://hdl.handle.net/11449/1424110.1590/S1516-635X2010000400003S1516-635X2010000400003WOS:000287072600003S1516-635X2010000400003.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengRevista Brasileira de Ciência Avícola0.463info:eu-repo/semantics/openAccess2024-09-09T13:01:49Zoai:repositorio.unesp.br:11449/14241Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestrepositoriounesp@unesp.bropendoar:29462024-09-09T13:01:49Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Incidence and physical properties of PSE chicken meat in a commercial processing plant |
title |
Incidence and physical properties of PSE chicken meat in a commercial processing plant |
spellingShingle |
Incidence and physical properties of PSE chicken meat in a commercial processing plant Garcia, RG Meat color meat pH pale meat poultry production water retention capacity |
title_short |
Incidence and physical properties of PSE chicken meat in a commercial processing plant |
title_full |
Incidence and physical properties of PSE chicken meat in a commercial processing plant |
title_fullStr |
Incidence and physical properties of PSE chicken meat in a commercial processing plant |
title_full_unstemmed |
Incidence and physical properties of PSE chicken meat in a commercial processing plant |
title_sort |
Incidence and physical properties of PSE chicken meat in a commercial processing plant |
author |
Garcia, RG |
author_facet |
Garcia, RG Freitas, L W de Schwingel, A W Farias, R M Caldara, Fabiana Ribeiro [UNESP] Gabriel, A M A Graciano, J D Komiyama, C M [UNESP] Paz, Ibiara Correia de Lima Almeida [UNESP] |
author_role |
author |
author2 |
Freitas, L W de Schwingel, A W Farias, R M Caldara, Fabiana Ribeiro [UNESP] Gabriel, A M A Graciano, J D Komiyama, C M [UNESP] Paz, Ibiara Correia de Lima Almeida [UNESP] |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal da Grande Dourados (UFGD) Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Garcia, RG Freitas, L W de Schwingel, A W Farias, R M Caldara, Fabiana Ribeiro [UNESP] Gabriel, A M A Graciano, J D Komiyama, C M [UNESP] Paz, Ibiara Correia de Lima Almeida [UNESP] |
dc.subject.por.fl_str_mv |
Meat color meat pH pale meat poultry production water retention capacity |
topic |
Meat color meat pH pale meat poultry production water retention capacity |
description |
It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400) in a commercial processing plant. Fillets were considered pale when their L* was >49. Out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to pH, drip loss, cooking loss, water holding capacity, shear force, and submitted to sensorial analysis. An incidence of 10.20% PSE meat was determined. Pale and normal fillets presented significantly different (p<0.05) pH values, L* and a* values, water holding capacity, drip loss, and cooking loss, demonstrating changes in the physical properties of PSE meat. Shear force and sensorial characteristics were not different (p>0.05) between pale and normal fillets. Despite the significant differences in meat physical properties, these were not perceived by consumers in terms of tenderness, aspect, and flavor. The observed incidence of PSE may cause losses due to its low water retention capacity. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-12-01 2013-09-30T19:25:40Z 2013-09-30T19:25:40Z 2014-05-20T13:41:05Z 2014-05-20T13:41:05Z |
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/10.1590/S1516-635X2010000400003 Revista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 12, n. 4, p. 233-237, 2010. 1516-635X http://hdl.handle.net/11449/14241 10.1590/S1516-635X2010000400003 S1516-635X2010000400003 WOS:000287072600003 S1516-635X2010000400003.pdf |
url |
http://dx.doi.org/10.1590/S1516-635X2010000400003 http://hdl.handle.net/11449/14241 |
identifier_str_mv |
Revista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 12, n. 4, p. 233-237, 2010. 1516-635X 10.1590/S1516-635X2010000400003 S1516-635X2010000400003 WOS:000287072600003 S1516-635X2010000400003.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Revista Brasileira de Ciência Avícola 0.463 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
233-237 application/pdf |
dc.publisher.none.fl_str_mv |
Fundação APINCO de Ciência e Tecnologia Avícolas |
publisher.none.fl_str_mv |
Fundação APINCO de Ciência e Tecnologia Avícolas |
dc.source.none.fl_str_mv |
SciELO 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 |
repositoriounesp@unesp.br |
_version_ |
1810021344822165504 |