A comparison of the effects of post-mortem aging on breast meat from Cobb 500 and Hubbard ISA broilers

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dc.contributor.authorMello, J. L.M. [UNESP]
dc.contributor.authorSouza, R. A. [UNESP]
dc.contributor.authorPaschoalin, G. C. [UNESP]
dc.contributor.authorFerrari, F. B. [UNESP]
dc.contributor.authorMachado, B. M. [UNESP]
dc.contributor.authorGiampietro-Ganeco, A. [UNESP]
dc.contributor.authorSouza, P. A. [UNESP]
dc.contributor.authorBorba, H. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2018-12-11T16:52:16Z
dc.date.available2018-12-11T16:52:16Z
dc.date.issued2018-01-01
dc.description.abstractWe compared the physical and chemical characteristics of the pectoralis major muscle from Cobb 500 and Hubbard ISA broilers and evaluated the effect of aging process for up to 7 days on meat quality. We used breast samples from male Cobb 500 (42 days of age; n ≤ 60) and Hubbard ISA (85 days of age; n ≤ 60) broilers. Twenty samples of each genotype were analysed 4 h post-slaughter (Control group). Another 20 samples of each genotype were aged in an incubator (2 ± 0.5°C) for 3 and for 7 days. Breast fillets were 23% heavier in the Cobb 500 group (306 g vs 248 g; P ≤ 0.0009). Before aging, meat from Hubbard ISA broilers had higher (P < 0.001) water-holding capacity, which promotes the production of less exudate and possibly reduces nutritional losses during storage, which may be beneficial to the poultry industry. Despite being initially less tender, breast meat from Hubbard ISA broilers showed, during the aging process, a reduction (P < 0.05) of shear force (48.46-15.04 N), total collagen amount (6.0-4.8 g/kg) and myofibrillar fragmentation index (150.17-97.42) and had the same (P ≤ 0.134) fat concentration (0.87 g/100 g) as that of breast meat from Cobb 500 broilers (0.93 g/100 g, respectively). Breast meat from Hubbard ISA broilers had a higher (P < 0.001) polyunsaturated fatty acid concentration, especially docosahexaenoic acid, which is beneficial to human health. Aging breast fillets for 3 days at 2°C is sufficient to tenderise the meat without reducing its juiciness, which suggests that the aging process can add value to free-range meat.en
dc.description.affiliationSão Paulo State University - UNESP Department of Technology, Via de Acesso Professor Paulo Donato Castellane, s/n
dc.description.affiliationUniversity of São Paulo - USP School of Animal Science and Food Engineering, Avenuenida Duque de Caxias Norte, No. 225
dc.description.affiliationUnespSão Paulo State University - UNESP Department of Technology, Via de Acesso Professor Paulo Donato Castellane, s/n
dc.format.extent1922-1931
dc.identifierhttp://dx.doi.org/10.1071/AN16603
dc.identifier.citationAnimal Production Science, v. 58, n. 10, p. 1922-1931, 2018.
dc.identifier.doi10.1071/AN16603
dc.identifier.issn1836-5787
dc.identifier.issn1836-0939
dc.identifier.lattes3756802878031727
dc.identifier.scopus2-s2.0-85043271912
dc.identifier.urihttp://hdl.handle.net/11449/170747
dc.language.isoeng
dc.relation.ispartofAnimal Production Science
dc.relation.ispartofsjr0,637
dc.relation.ispartofsjr0,637
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectchicken
dc.subjectfree-range poultry
dc.subjectmeat quality
dc.subjectPUFA
dc.subjecttenderness
dc.titleA comparison of the effects of post-mortem aging on breast meat from Cobb 500 and Hubbard ISA broilersen
dc.typeArtigo
unesp.author.lattes3756802878031727[7]

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