Avaliação e caracterização da qualidade da carne de peito (Pectoralis major)de matrizes pesadas em final de ciclo produtivo

The objective of this study was to evaluate the meat quality characteristics in broiler breeder hen. For this purpose, 40 breast fillet samples (Pectoralis major) of breeder hen, Ross strain with 68 and 69 weeks of age, were collected. The samples were collected twice, and each time twenty samples w...

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Detalles Bibliográficos
Autores: Sanfelice, Cristiane [UNESP], Mendes, Ariel Antonio [UNESP], Komiyama, Claudia Marie [UNESP], Cañizares, Marleide da Costa [UNESP], Rodrigues, Luciana [UNESP], Cañizares, Gil Ignácio [UNESP], Roça, Roberto de Oliveira [UNESP], Almeida, Ibiara Correia Lima Paz [UNESP], Balog, Augusto [UNESP], Milbradt, Elisane Lenita [UNESP], Cardoso, Karen Franco de Godoy [UNESP]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2010
País:Brasil
Institución:Universidade Estadual Paulista (UNESP)
Repositorio:Repositório Institucional da UNESP
Idioma:portugués
OAI Identifier:oai:repositorio.unesp.br:11449/225998
Acceso en línea:http://hdl.handle.net/11449/225998
Access Level:acceso abierto
Palabra clave:Breeder hen
Pectoralis major
Spend hen
Tenderness and color
Descripción
Sumario:The objective of this study was to evaluate the meat quality characteristics in broiler breeder hen. For this purpose, 40 breast fillet samples (Pectoralis major) of breeder hen, Ross strain with 68 and 69 weeks of age, were collected. The samples were collected twice, and each time twenty samples were obtained. At zero time, (after chilling time) the pH was measured and fragmented samples were collected to evaluate the R value it. At 4 and 24 hours post-mortem, the following analyses were performed: pH, R-value, color, drip loss, water holding capacity (WHC), water absorption capacity (WAC), cooking loss, and shear force. There was a significant difference (p < 0.05) in the average pH values in the zero time (after chilling), 4, and 24 hours, 6.49; 5.78, and 5.65, respectively. The average value of WHC was 26.45. With respect to the objective color, the average values obtained for L*, a*, and b* were 52.20; 3.64; 0.51; respectively. Therefore, it can be concluded that the results obtained for drip loss, cooking loss, and water absorption capacity indicate that the breast meat of breeder hens presented very good technological quality despite its texture problems.

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