Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

dc.contributor.authorSouza, Pa [UNESP]
dc.contributor.authorKodawara, Lm [UNESP]
dc.contributor.authorPelicano, Erl [UNESP]
dc.contributor.authorSouza, Hba [UNESP]
dc.contributor.authorOba, A [UNESP]
dc.contributor.authorLeonel, Fr [UNESP]
dc.contributor.authorNorkus, Ea [UNESP]
dc.contributor.authorLima, Tma [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2021-07-14T10:28:42Z
dc.date.available2021-07-14T10:28:42Z
dc.date.issued2005-06
dc.description.abstractThe present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p<0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p<0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p<0.05) were seen in broiled muscles from carcasses with shorter storage times (A - 11.78 kgf and B - 10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning.en
dc.description.affiliationUniversidade Estadual Paulista, Departamento de Tecnologia
dc.description.affiliationUnespUniversidade Estadual Paulista, Departamento de Tecnologia
dc.format.extent123-128
dc.identifierhttp://dx.doi.org/10.1590/S1516-635X2005000200010
dc.identifier.citationBrazilian Journal of Poultry Science. Campinas, SP, Brazil: Fundação APINCO de Ciência e Tecnologia Avícolas, v. 7, n. 2, p. 123-128, 2005.
dc.identifier.doi10.1590/S1516-635X2005000200010
dc.identifier.fileS1516-635X2005000200010.pdf
dc.identifier.issn1516-635X
dc.identifier.issn1806-9061
dc.identifier.scieloS1516-635X2005000200010
dc.identifier.urihttp://hdl.handle.net/11449/211723
dc.language.isoeng
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relation.ispartofBrazilian Journal of Poultry Science
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subjectBroiler chickensen
dc.subjectdeboning timeen
dc.subjectmeat qualityen
dc.subjectR valueen
dc.subjectshear forceen
dc.titleEffect of deboning time on the quality of broiler breast meat (Pectoralis major)en
dc.typeArtigo

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