Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months

Detalhes bibliográficos
Autor(a) principal: Giampietro-Ganeco, A. [UNESP]
Data de Publicação: 2017
Outros Autores: Owens, C. M., Mello, J. L.M. [UNESP], Souza, R. A. [UNESP], Ferrari, F. B. [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/10.3382/ps/pex183
http://hdl.handle.net/11449/170745
Resumo: This study evaluated the effects of freezing (−18◦C) for 12 mo on attributes related to the texture of breast, drumstick, and thigh from broilers raised in 4 different rearing systems. Five-hundred carcasses of male broilers raised in 4 rearing systems (Antibiotic-free, Cobb 500, n = 125; Free-range, Hubbard ISA, n = 125; Conventional, Cobb 500, n = 125; Organic, Cobb 500, n = 125) were divided into breast, drumstick, and thigh and stored under freezing (−18◦C) for 3, 6, 9, and 12 months. Breast, drumstick, and thigh meat from broilers raised in all studied rearing systems showed reduction (P < 0.001) of water-holding capacity (WHC) during freezing for up 12 months. It was observed an increase (P < 0.001) of cooking loss in breast samples from antibiotic-free, conventional, and organic broilers, and in thigh samples from broilers raised in all rearing systems studied. Breast meat from alternative broilers showed an increase in shear force values, while breast meat from conventional broilers became tenderer during the freezing storage. In general, alternative broilers had harder thigh meat than conventional broilers. A reduction (P < 0.001) in myofibrillar fragmentation index and total collagen concentration was verified in breast, drumstick, and thigh samples throughout the experiment. The freezing for up to 12 mo affects characteristics related to the succulence of chicken meat. Freezing chicken meat cuts for long periods, regardless of the rearing system, may interfere with the meat texture during preparation and consumption and, consequently, influence the consumer decision in a next purchase.
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spelling Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 monthsAntibiotic-freeFree-rangeMeat cutsOrganicShelf lifeThis study evaluated the effects of freezing (−18◦C) for 12 mo on attributes related to the texture of breast, drumstick, and thigh from broilers raised in 4 different rearing systems. Five-hundred carcasses of male broilers raised in 4 rearing systems (Antibiotic-free, Cobb 500, n = 125; Free-range, Hubbard ISA, n = 125; Conventional, Cobb 500, n = 125; Organic, Cobb 500, n = 125) were divided into breast, drumstick, and thigh and stored under freezing (−18◦C) for 3, 6, 9, and 12 months. Breast, drumstick, and thigh meat from broilers raised in all studied rearing systems showed reduction (P < 0.001) of water-holding capacity (WHC) during freezing for up 12 months. It was observed an increase (P < 0.001) of cooking loss in breast samples from antibiotic-free, conventional, and organic broilers, and in thigh samples from broilers raised in all rearing systems studied. Breast meat from alternative broilers showed an increase in shear force values, while breast meat from conventional broilers became tenderer during the freezing storage. In general, alternative broilers had harder thigh meat than conventional broilers. A reduction (P < 0.001) in myofibrillar fragmentation index and total collagen concentration was verified in breast, drumstick, and thigh samples throughout the experiment. The freezing for up to 12 mo affects characteristics related to the succulence of chicken meat. Freezing chicken meat cuts for long periods, regardless of the rearing system, may interfere with the meat texture during preparation and consumption and, consequently, influence the consumer decision in a next purchase.Department of Technology São Paulo State University – UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona RuralDepartment of Poultry Science University of ArkansasDepartment of Technology São Paulo State University – UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona RuralUniversidade Estadual Paulista (Unesp)University of ArkansasGiampietro-Ganeco, A. [UNESP]Owens, C. M.Mello, J. L.M. [UNESP]Souza, R. A. [UNESP]Ferrari, F. B. [UNESP]Souza, P. A. [UNESP]Borba, H. [UNESP]2018-12-11T16:52:15Z2018-12-11T16:52:15Z2017-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article3796-3804application/pdfhttp://dx.doi.org/10.3382/ps/pex183Poultry Science, v. 96, n. 10, p. 3796-3804, 2017.1525-31710032-5791http://hdl.handle.net/11449/17074510.3382/ps/pex1832-s2.0-850432310792-s2.0-85043231079.pdf3756802878031727Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengPoultry Science1,112info:eu-repo/semantics/openAccess2024-01-11T06:28:00Zoai:repositorio.unesp.br:11449/170745Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:41:33.002269Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months
title Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months
spellingShingle Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months
Giampietro-Ganeco, A. [UNESP]
Antibiotic-free
Free-range
Meat cuts
Organic
Shelf life
title_short Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months
title_full Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months
title_fullStr Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months
title_full_unstemmed Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months
title_sort Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months
author Giampietro-Ganeco, A. [UNESP]
author_facet Giampietro-Ganeco, A. [UNESP]
Owens, C. M.
Mello, J. L.M. [UNESP]
Souza, R. A. [UNESP]
Ferrari, F. B. [UNESP]
Souza, P. A. [UNESP]
Borba, H. [UNESP]
author_role author
author2 Owens, C. M.
Mello, J. L.M. [UNESP]
Souza, R. A. [UNESP]
Ferrari, F. B. [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)
University of Arkansas
dc.contributor.author.fl_str_mv Giampietro-Ganeco, A. [UNESP]
Owens, C. M.
Mello, J. L.M. [UNESP]
Souza, R. A. [UNESP]
Ferrari, F. B. [UNESP]
Souza, P. A. [UNESP]
Borba, H. [UNESP]
dc.subject.por.fl_str_mv Antibiotic-free
Free-range
Meat cuts
Organic
Shelf life
topic Antibiotic-free
Free-range
Meat cuts
Organic
Shelf life
description This study evaluated the effects of freezing (−18◦C) for 12 mo on attributes related to the texture of breast, drumstick, and thigh from broilers raised in 4 different rearing systems. Five-hundred carcasses of male broilers raised in 4 rearing systems (Antibiotic-free, Cobb 500, n = 125; Free-range, Hubbard ISA, n = 125; Conventional, Cobb 500, n = 125; Organic, Cobb 500, n = 125) were divided into breast, drumstick, and thigh and stored under freezing (−18◦C) for 3, 6, 9, and 12 months. Breast, drumstick, and thigh meat from broilers raised in all studied rearing systems showed reduction (P < 0.001) of water-holding capacity (WHC) during freezing for up 12 months. It was observed an increase (P < 0.001) of cooking loss in breast samples from antibiotic-free, conventional, and organic broilers, and in thigh samples from broilers raised in all rearing systems studied. Breast meat from alternative broilers showed an increase in shear force values, while breast meat from conventional broilers became tenderer during the freezing storage. In general, alternative broilers had harder thigh meat than conventional broilers. A reduction (P < 0.001) in myofibrillar fragmentation index and total collagen concentration was verified in breast, drumstick, and thigh samples throughout the experiment. The freezing for up to 12 mo affects characteristics related to the succulence of chicken meat. Freezing chicken meat cuts for long periods, regardless of the rearing system, may interfere with the meat texture during preparation and consumption and, consequently, influence the consumer decision in a next purchase.
publishDate 2017
dc.date.none.fl_str_mv 2017-01-01
2018-12-11T16:52:15Z
2018-12-11T16:52:15Z
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/10.3382/ps/pex183
Poultry Science, v. 96, n. 10, p. 3796-3804, 2017.
1525-3171
0032-5791
http://hdl.handle.net/11449/170745
10.3382/ps/pex183
2-s2.0-85043231079
2-s2.0-85043231079.pdf
3756802878031727
url http://dx.doi.org/10.3382/ps/pex183
http://hdl.handle.net/11449/170745
identifier_str_mv Poultry Science, v. 96, n. 10, p. 3796-3804, 2017.
1525-3171
0032-5791
10.3382/ps/pex183
2-s2.0-85043231079
2-s2.0-85043231079.pdf
3756802878031727
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Poultry Science
1,112
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 3796-3804
application/pdf
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
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