Physical and chemical characteristics of spent hen breast meat aged for 7 days

• Autor(a) principal: Mello, J. L. M. [UNESP]
• Data de Publicação: 2017
• Outros Autores: Souza, R. A. [UNESP], Paschoalin, G. C. [UNESP], Ferrari, F. B. [UNESP], Berton, M. P. [UNESP], Giampietro-Ganeco, A. [UNESP], Souza, P. A. [UNESP], Borba, H. [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1071/AN16195; http://hdl.handle.net/11449/163208
• topic: cholesterol; collagen; poultry; PUFA; TBARS; tenderness

Consumption of poultry meat is increasing worldwide. However, little is known about the consumption and acceptability of meat from older hens and about the physical and chemical characteristics of this type of meat. This study evaluated the effect of broiler age and aging time on the physical properties, tenderness, chemical composition, and lipid profile of breast meat from broilers slaughtered at 6 (commercial age) and 70 weeks of age (broiler hens). The variables analysed were: colour, pH, water-holding capacity, cooking weight loss, shear force, total collagen, myofibrillar fragmentation index, chemical composition, total cholesterol, lipid oxidation, and fatty acid profile. Compared with commercial broilers, meat from broiler hens had higher shear force (from 33.45 N to 14.91 N after 3 days of aging), higher fat content, and lower cholesterol concentration. Additionally, it had more monounsaturated fatty acids and less polyunsaturated fatty acids than meat from commercial broilers. Collagen, fat, cholesterol levels and myofibrillar fragmentation index decreased with aging. The use of broiler hen meat as a raw material may be beneficial to the poultry industry because it has more fat and less cholesterol, higher intracellular water-holding capacity, and lower cooking loss than meat from commercial broilers. Moreover, because of the lower concentration of polyunsaturated fatty acids, broiler hen meat is less susceptible to lipid oxidation. Aging breast fillets for 3 days at 2 degrees C is sufficient to tenderise the meat and reduce the amount of fat and cholesterol, suggesting that aging can be used as a technique to add value to poultry meat products.