Efeitos do atordoamento eletrico, da estimulação eletrica e da desossa a quente na qualidade da carne do peito (Musculo Pectoralis major) de frango

AUTOR(ES)
DATA DE PUBLICAÇÃO

1995

RESUMO

The objective of this study was to investigate the effect s of the electrical stunning, stimulation and hot deboning on the quality of broiler breast meat. In the first stage the effect of electrical stunning on the quality of broiler breast meat using 20, 40, 80 and 100V at 60Hz and also high frequencies such as 200, 350, 500 and 1000Hz, as determined. The use of high frequencies produced higher efficiencies in the bleeding, giving 56,2% at, 350Hz and 73.1% at 1000Hz, at a voltage of 40V. both. In terms of general quality of the carcass the best conditions were obtained with the stunning at 60Hz (20 e 40V) and at 1000Hz/40V. The shear value showed that stunning at 1000Hz. 40V had positive influence on the tenderness of the breast meat. Under the same stunning conditions the negative effect. of the hot deboning as decreased, showing a shear value to 7.9kgf /g. Sensory analysis showed that, the stunning at 1000Hz/40V had a positive effect on the tenderness of the chicken breast meat. However, there was no significant difference in tenderness, juiceness and overall quality of the meat from treated and untreated birds. The pH of the breast meat was similar for both 60Hz and 1000Hz treatment s. It varied from 6,20 after bleeding to 5,72 24h post-mortem. In untreated birds breast, the pH varied from 5,90 immediately after bleeding to 5.63 after 24h post-mortem. The breakdown of ATP (R value), in the breast muscle of electrically stunned birds, varied from 0,86 after bleeding to 1,41 after 24h post-mortem, for both types of deboning. A rapid decrease in the glycogen levels was observed for untreated broiler when compared with treaded broiler. The effect of the treatment conditions on the color of the breast muscle was not significant (P>0,05). In a second stage, it was initially determined that a electric simulation time of 30s resulted in better tenderness (8,Okgf /g) than a time of 45s (8,7kgf /g). As a consequence the effect of electrical simulation (ES), on the treated carcass al 60Hz and 1000Hz al 40V, was determined for a 30s treatment time. The samples of electrically stunned and simulated broiler meal showed lower shear values according to increasing voltage levels, with significative difference (P<0, 05) when compared to control samples which were not stimulated. The electrical simulation also decreased the negative effect of hot deboning on tenderness. Deboning had a significanl influence to the color (P<0,05), showing that the hot deboning gives higher parameter L* and lower a*. In a third stage, the effect of stunning, ES and deboning on the tenderness of the breast meat was verified. Those samples showing values of 4,9 and 4,4kgf/g for the shear force, which were treated at 60 and 1000Hz and simulated at 45 and 100V with conventional deboning, were considered tender. In the hot deboning, broiler treated at 60Hz and simulated at 80V, as well as broiler treated at 1000Hz and simulated at 100V, showed similar values for shear force (8,0 - 8.,2kgf/g).

ASSUNTO(S)

frango de corte estimulos eletricos

ACESSO AO ARTIGO

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