Black bone syndrome in chiken meat

dc.contributor.authorBaldo, G a a
dc.contributor.authorPaz, Ibiara Correia de Lima Almeida [UNESP]
dc.contributor.authorAlves, M c f
dc.contributor.authorNääs, I a
dc.contributor.authorGarcia, R g
dc.contributor.authorCaldara, F r
dc.contributor.authorGavilan, C w s
dc.contributor.institutionUniversidade Federal da Grande Dourados (UFGD)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-09-30T18:18:31Z
dc.date.available2014-09-30T18:18:31Z
dc.date.issued2013-12-01
dc.description.abstractBlack bone syndrome (BBS) affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen) of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L), and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R) positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening). Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor), assessed using a hedonic scale (1 = bad to 10 = very good) by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p<0.05), and the Wilcoxon test (p<0.05) was used to analyze other characteristics. Confidence intervals were established for BBS based on *L values (<37.5=BBS and >37.5=normal). The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality.en
dc.description.affiliationUFGD
dc.description.affiliationUNESP
dc.description.affiliationUFGD FCA
dc.description.affiliationUnespUNESP
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent317-321
dc.identifierhttp://dx.doi.org/10.1590/S1516-635X2013000400005
dc.identifier.citationRevista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 15, n. 4, p. 317-321, 2013.
dc.identifier.doi10.1590/S1516-635X2013000400005
dc.identifier.fileS1516-635X2013000400005.pdf
dc.identifier.issn1516-635X
dc.identifier.scieloS1516-635X2013000400005
dc.identifier.urihttp://hdl.handle.net/11449/109624
dc.identifier.wosWOS:000330032300005
dc.language.isopor
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relation.ispartofRevista Brasileira de Ciência Avícola
dc.relation.ispartofjcr0.463
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subjectBone darkeningen
dc.subjectcommercial processing planten
dc.subjectmeat qualityen
dc.titleBlack bone syndrome in chiken meatpt
dc.typeArtigo
unesp.author.orcid0000-0003-0663-9377[4]
unesp.author.orcid0000-0003-1086-2213[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Medicina Veterinária e Zootecnia, Botucatupt

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