Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1071/AN16523 http://hdl.handle.net/11449/170750 |
Resumo: | We evaluated the effect of broiler age and aging process on the meat characteristics of breast fillets from female free-range broilers slaughtered at 12 weeks of age (Wk12) and 70 weeks of age (Wk70). We used breast meat from female ISA Label (n = 60) broilers. Ten samples of each broiler age were aged in an incubator (2°C ± 0.5°C) for 3 and 7 days. Ten samples for each broiler age were analysed 4 h post-slaughter (Control group). Compared with breast meat from Wk12, breast meat from Wk70 showed higher shear force (30.52 N vs 27.19∼ P = 0.0322) and total collagen (4.33 g/kg vs 3.77 g/kg∼ P = 0.0149), which were reduced during aging to 15.49 N and 3.92 mg/100 g, respectively. The aging process did not affect the lipid oxidation of breast meat from Wk70. After aging for 3 days, breast meat from Wk70 had similar protein and fat contents to those of meat from Wk12 (21.29% and 1.04%, on average, respectively). Breast meat from Wk70 also showed lower concentrations of docosahexaenoic (0.32% vs 0.65%∼ P < 0.0001) and eicosapentaenoic (0.01% vs 0.12%∼ P < 0.0001) fatty acids than meat from Wk12. The use of free-range hen meat is beneficial to the industry because of the lower storage and cooking losses, which may influence the final yield, besides its lower polyunsaturated fatty acid concentration, which makes it less vulnerable to rancidification. Aging for at least 3 days at 2°C is satisfactory to promote the tenderisation of meat from free-range broiler hens. |
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Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of agecollagenpoultryPUFATBARStendernessWe evaluated the effect of broiler age and aging process on the meat characteristics of breast fillets from female free-range broilers slaughtered at 12 weeks of age (Wk12) and 70 weeks of age (Wk70). We used breast meat from female ISA Label (n = 60) broilers. Ten samples of each broiler age were aged in an incubator (2°C ± 0.5°C) for 3 and 7 days. Ten samples for each broiler age were analysed 4 h post-slaughter (Control group). Compared with breast meat from Wk12, breast meat from Wk70 showed higher shear force (30.52 N vs 27.19∼ P = 0.0322) and total collagen (4.33 g/kg vs 3.77 g/kg∼ P = 0.0149), which were reduced during aging to 15.49 N and 3.92 mg/100 g, respectively. The aging process did not affect the lipid oxidation of breast meat from Wk70. After aging for 3 days, breast meat from Wk70 had similar protein and fat contents to those of meat from Wk12 (21.29% and 1.04%, on average, respectively). Breast meat from Wk70 also showed lower concentrations of docosahexaenoic (0.32% vs 0.65%∼ P < 0.0001) and eicosapentaenoic (0.01% vs 0.12%∼ P < 0.0001) fatty acids than meat from Wk12. The use of free-range hen meat is beneficial to the industry because of the lower storage and cooking losses, which may influence the final yield, besides its lower polyunsaturated fatty acid concentration, which makes it less vulnerable to rancidification. Aging for at least 3 days at 2°C is satisfactory to promote the tenderisation of meat from free-range broiler hens.São Paulo State University-UNESP Department of Technology, Via de Acesso Professor Paulo Donato CastellaneUniversity of São Paulo-USP. Department of Food Engineering, Avenuenida Duque de Caxias Norte, no. 225São Paulo State University-UNESP Department of Technology, Via de Acesso Professor Paulo Donato CastellaneUniversidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Mello, J. L.M. [UNESP]Souza, R. A. [UNESP]Ferrari, F. B. [UNESP]Giampietro-Ganeco, A. [UNESP]Souza, P. A. [UNESP]Borba, H. [UNESP]2018-12-11T16:52:16Z2018-12-11T16:52:16Z2018-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1726-1734http://dx.doi.org/10.1071/AN16523Animal Production Science, v. 58, n. 9, p. 1726-1734, 2018.1836-57871836-0939http://hdl.handle.net/11449/17075010.1071/AN165232-s2.0-850432865283756802878031727Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengAnimal Production Science0,6370,637info:eu-repo/semantics/openAccess2021-10-23T17:45:33Zoai:repositorio.unesp.br:11449/170750Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-05-23T11:07:04.977689Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age |
title |
Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age |
spellingShingle |
Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age Mello, J. L.M. [UNESP] collagen poultry PUFA TBARS tenderness |
title_short |
Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age |
title_full |
Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age |
title_fullStr |
Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age |
title_full_unstemmed |
Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age |
title_sort |
Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age |
author |
Mello, J. L.M. [UNESP] |
author_facet |
Mello, J. L.M. [UNESP] Souza, R. A. [UNESP] Ferrari, F. B. [UNESP] Giampietro-Ganeco, A. [UNESP] Souza, P. A. [UNESP] Borba, H. [UNESP] |
author_role |
author |
author2 |
Souza, R. A. [UNESP] Ferrari, F. B. [UNESP] Giampietro-Ganeco, A. [UNESP] Souza, P. A. [UNESP] Borba, H. [UNESP] |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
Mello, J. L.M. [UNESP] Souza, R. A. [UNESP] Ferrari, F. B. [UNESP] Giampietro-Ganeco, A. [UNESP] Souza, P. A. [UNESP] Borba, H. [UNESP] |
dc.subject.por.fl_str_mv |
collagen poultry PUFA TBARS tenderness |
topic |
collagen poultry PUFA TBARS tenderness |
description |
We evaluated the effect of broiler age and aging process on the meat characteristics of breast fillets from female free-range broilers slaughtered at 12 weeks of age (Wk12) and 70 weeks of age (Wk70). We used breast meat from female ISA Label (n = 60) broilers. Ten samples of each broiler age were aged in an incubator (2°C ± 0.5°C) for 3 and 7 days. Ten samples for each broiler age were analysed 4 h post-slaughter (Control group). Compared with breast meat from Wk12, breast meat from Wk70 showed higher shear force (30.52 N vs 27.19∼ P = 0.0322) and total collagen (4.33 g/kg vs 3.77 g/kg∼ P = 0.0149), which were reduced during aging to 15.49 N and 3.92 mg/100 g, respectively. The aging process did not affect the lipid oxidation of breast meat from Wk70. After aging for 3 days, breast meat from Wk70 had similar protein and fat contents to those of meat from Wk12 (21.29% and 1.04%, on average, respectively). Breast meat from Wk70 also showed lower concentrations of docosahexaenoic (0.32% vs 0.65%∼ P < 0.0001) and eicosapentaenoic (0.01% vs 0.12%∼ P < 0.0001) fatty acids than meat from Wk12. The use of free-range hen meat is beneficial to the industry because of the lower storage and cooking losses, which may influence the final yield, besides its lower polyunsaturated fatty acid concentration, which makes it less vulnerable to rancidification. Aging for at least 3 days at 2°C is satisfactory to promote the tenderisation of meat from free-range broiler hens. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T16:52:16Z 2018-12-11T16:52:16Z 2018-01-01 |
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/10.1071/AN16523 Animal Production Science, v. 58, n. 9, p. 1726-1734, 2018. 1836-5787 1836-0939 http://hdl.handle.net/11449/170750 10.1071/AN16523 2-s2.0-85043286528 3756802878031727 |
url |
http://dx.doi.org/10.1071/AN16523 http://hdl.handle.net/11449/170750 |
identifier_str_mv |
Animal Production Science, v. 58, n. 9, p. 1726-1734, 2018. 1836-5787 1836-0939 10.1071/AN16523 2-s2.0-85043286528 3756802878031727 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Animal Production Science 0,637 0,637 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1726-1734 |
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 |
|
_version_ |
1803045771652628480 |