Chicken meat quality: effects of pré-slaughter severe heat stress, color classification and marination / Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

In evaluating the quality of chicken breast meat regarding the effects of pre-slaughter severe heat stress (35°C, 75% relative humidity, for 2 hours), it was observed that the intense energy expenditure of the animal at the moment of stress resulted in a slight extension of glicolysis, generating as a consequence, mainly, characteristics of darkening and high levels of pH, on the meat. The use of marination in an attempt to restore meat with damaged functional properties due to stress resulted in the standardization of appearance and in leveling of pH between the treatments (stressed and non-stressed animal meat). In the last chapter, it was possible to observe the existence of strong correlation between the color and the other quality attributes and that the lightness can be used as a classification tool (minimum level L*=53, measured 24 hours postmortem). As for the marination process, it was observed that the technique partly restores the quality of pale meat, promoting a visual improvement of the color, however, it does not correct the proteins functionality to retain water at the same level of normal meat.

ASSUNTO(S)

food process animal physiology salmoura marination meat and meat products food quality carnes e derivados processamento de alimentos qualidade dos alimentos broiler frangos de corte fisiologia animal

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