Avaliação da maciez no músculo pectoralis major de frangos de corte afetados pela miopatia Spaghetti Meat grau moderado
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Data
2023-11-20
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Universidade Estadual Paulista (Unesp)
Resumo
Com o consumidor cada vez mais exigente em relação à sua alimentação, buscando sempre alimentos saudáveis, a carne de frangos se faz uma ótima opção, por ter baixo teor calórico, possuir diversos aminoácidos essenciais e rico em micronutrientes, ainda tem um custo mais acessível. Sendo assim, o objetivo desse trabalho foi caracterizar as propriedades físico-químicas, pH, capacidade de retenção de água e força de cisalhamento, do musculo pectoralis major da carne de fragos de corte, da linhagem Cobb500 e avaliar sua qualidade ao comparar grupo normal, com grupo afetado pela miopatia spaghetti meat no grau moderado. Com a comparação estatistica dos parametros avaliados, realizando o teste t, um teste de hipótese que usa conceitos estatísticos para rejeitar ou não uma hipótese nula quando a estatística de teste segue uma distribuição, com p- value 0,05. O pH foi feito em triplicata, com o equipamento peagâmetro digital (Testo modelo 205) com eletrodo de penetração. Seus resultados foram, normal (5,76) e miopatia (5,77). Ambos sem diferenças estatísticas. A capacidade de retenção de água (CRA) foi feita seguindo a metodologia descrita por Hamm (1960). para obtenção pela determinação da CRA, de acordo com o cálculo: (Peso final x 100) / Peso inicial. Nos dando o resultado em porcentual. Normal (30,40%) e com miopatia (30,35%) com resultados sem diferenças estáticas. Para a força de cisalhamento, utilizou a metodologia de Honikel (1987)., resultado dado pelo equipamento, seguindo o método de Lyon et al. (1998). A força de cisalhamento deu resultados distintos, sendo que houve diferença estatística entre os dois tratamentos.
Conclui, que a maciez, foi diferente nos grupos avaliados, com o grupo afetado pela miopatia, com uma carne mais macia, indicando relação entre essa característica e a miopatia, mas com pH e capacidade de retenção de água sem diferenças significativas.
With consumers increasingly demanding in relation to their diet, always looking for healthy foods, chicken meat is a great option, as it is low in calories, has several essential amino acids and is rich in micronutrients, and is also more affordable. Therefore, the objective of this work was to characterize the physicochemical properties, pH, water retention capacity and shear force, of the pectoralis major muscle of beef cuts, from the Cobb500 strain, and evaluate its quality when comparing the normal group, with a group affected by moderate spaghetti meat myopathy. With the statistical comparison of the evaluated parameters, performing the t test, a hypothesis test that uses statistical concepts to reject or not a null hypothesis when the test statistic follows a distribution, with p-value 0.05. The pH was measured in triplicate, using digital peagometer equipment (Testo model 205) with a penetration electrode. Their results were normal (5.76) and myopathy (5.77). Both without statistical differences. The water retention capacity (WHC) was determined following the methodology described by Hamm (1960). to be obtained by determining the CRA, according to the calculation: (Final weight x 100) / Initial weight. Giving us the result in percentage. Normal (30.40%) and with myopathy (30.35%) with results without static differences. For the shear force, the methodology of Honikel (1987) was used, a result given by the equipment, following the method of Lyon et al. (1998). The shear force gave different results, with a statistical difference between the two treatments. It concludes that tenderness was different in the groups evaluated, with the group affected by myopathy having softer meat, indicating a relationship between this characteristic and myopathy, but with pH and water retention capacity without significant differences.
With consumers increasingly demanding in relation to their diet, always looking for healthy foods, chicken meat is a great option, as it is low in calories, has several essential amino acids and is rich in micronutrients, and is also more affordable. Therefore, the objective of this work was to characterize the physicochemical properties, pH, water retention capacity and shear force, of the pectoralis major muscle of beef cuts, from the Cobb500 strain, and evaluate its quality when comparing the normal group, with a group affected by moderate spaghetti meat myopathy. With the statistical comparison of the evaluated parameters, performing the t test, a hypothesis test that uses statistical concepts to reject or not a null hypothesis when the test statistic follows a distribution, with p-value 0.05. The pH was measured in triplicate, using digital peagometer equipment (Testo model 205) with a penetration electrode. Their results were normal (5.76) and myopathy (5.77). Both without statistical differences. The water retention capacity (WHC) was determined following the methodology described by Hamm (1960). to be obtained by determining the CRA, according to the calculation: (Final weight x 100) / Initial weight. Giving us the result in percentage. Normal (30.40%) and with myopathy (30.35%) with results without static differences. For the shear force, the methodology of Honikel (1987) was used, a result given by the equipment, following the method of Lyon et al. (1998). The shear force gave different results, with a statistical difference between the two treatments. It concludes that tenderness was different in the groups evaluated, with the group affected by myopathy having softer meat, indicating a relationship between this characteristic and myopathy, but with pH and water retention capacity without significant differences.
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Palavras-chave
Pontes de Hidrogênio, Água, Capacidade, Cisalhamento
Como citar
ARAÚJO JUNIOR, R. Avaliação da maciez no músculo pectoralis major de frangos de corte afetados pela miopatia Spaghetti Meat grau moderado. 2023. 19 f. Trabalho de conclusão de curso (Graduação em Zootecnia) - Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista, Jaboticabal, 2023.