Extrinsic factors affecting water absorption in chilling of broiler chicken carcasses

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dc.contributor.authorPinto, Marcos Franke [UNESP]
dc.contributor.authorNicolau, Juliana Pampana [UNESP]
dc.contributor.authorPonsano, Elisa Helena Giglio [UNESP]
dc.contributor.authorPerri, Silvia Helena Venturolli [UNESP]
dc.contributor.authorGarcia Neto, Manoel [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2016-01-28T16:53:23Z
dc.date.available2016-01-28T16:53:23Z
dc.date.issued2012
dc.description.abstractBrazil occupies an outstanding position as a producer and exporter of chicken meat, and the maintenance and expansion of this position require a constant evolution, especially in variables which determine quality. An important quality parameter of poultry meat is the amount of water absorbed by the carcass during processing. In Brazil, carcasses chilling is done by immersion in chilled water. In this process, the carcass is rehydrated and the water lost during transport and initial operations is replaced. At this stage, some care is needed to prevent the absorption of water upper than the level allowed by Brazilian law. This project aimed to evaluate extrinsic factors that can influence the absorption of water by the chicken meat. For this, 144 Cobb chickens divided into 24 groups of six birds were used. At 42 days of age, one chicken of each group, with weight ranging up to 10% more or less from the average of the group, was slaughtered in an experimental pilot scale abattoir where slaughter procedures were conducted under strictly controlled conditions. The chilling procedure was performed following a completely randomized design with factorial arrangement 3x2, where the factors were: three temperatures in the first section of the chilling system (4, 10 and 16ºC) and two degrees of water hardness (hard and soft water), with six treatments and four replications. Brazilian law provides that the water temperature in the first section of the chiller must not be higher than 16ºC, and the length of the carcasses in this section shall not exceed 30 minutes. All carcasses remained in the first section of the chiller for 30 minutes and then were transferred to another tank with water at 4ºC, remaining there until reaching 7ºC. The carcasses were weighed before and after chilling, to evaluate the percentage of water absorbed. The water absorption was influenced by the initial temperature of the water in the chiller and by the water hardness. When initially immersed in water at 4ºC, carcasses water absorption averaged 2.70%, a significantly lower absorption than the values found for the carcasses that were initially immersed in water at 16ºC, 3.83% (p<0.05). The carcasses immersed in water at 10ºC had mean water absorption of 3.66%, not differing from the means observed in the other two treatments (p>0.05). In hard water, the average water absorption was 2.46% and, in soft water, 4.33% (p<0.05). In all treatments, the water absorption did not exceed the limit established by Brazilian legislation, which is a maximum of 8%. This information is important to control the absorption of water by carcasses in chicken meat processing, preventing consumers from being harmed.en
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Faculdade de Medicina Veterinária de Araçatuba (FMVA), Departamento de Apoio, Produção e Saúde Animal, Rua Clóvis Pestana, 793, Jd. Dona Amélia, CEP 16050680, Araçatuba, SP, Brasil
dc.description.affiliationUnespUniversidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Faculdade de Medicina Veterinária de Araçatuba (FMVA), Departamento de Apoio, Produção e Saúde Animal, Rua Clóvis Pestana, 793, Jd. Dona Amélia, CEP 16050680, Araçatuba, SP, Brasil
dc.format.extent251-251
dc.identifierhttp://www.poultryscience.org/psa12/abstracts/219.pdf
dc.identifier.citationPoultry Science, v. 91, n. S.1, p. 251-251, 2012.
dc.identifier.issn0032-5791
dc.identifier.lattes9501017500294164
dc.identifier.lattes4022227218734910
dc.identifier.lattes0810837598202634
dc.identifier.lattes7357560220449194
dc.identifier.urihttp://hdl.handle.net/11449/133050
dc.language.isoeng
dc.relation.ispartofPoultry Science
dc.relation.ispartofjcr2.216
dc.relation.ispartofsjr1,112
dc.rights.accessRightsAcesso restrito
dc.sourceCurrículo Lattes
dc.subjectQuality controlen
dc.subjectLegal parametersen
dc.subjectImmersion chillingen
dc.subjectWater chillingen
dc.subjectPoultry meaten
dc.titleExtrinsic factors affecting water absorption in chilling of broiler chicken carcassesen
dc.typeArtigo
unesp.author.lattes9501017500294164
unesp.author.lattes4022227218734910
unesp.author.lattes0810837598202634
unesp.author.lattes7357560220449194
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Medicina Veterinária, Araçatubapt
unesp.departmentApoio, Produção e Saúde Animalpt

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