Incidence and physical properties of PSE chicken meat in a commercial processing plant

Vista sencilla de ítem
dc.creatorRodrigo Garófallo Garcia
dc.creatorLW de Freitas
dc.creatorAW Schwingel
dc.creatorRM Farias
dc.creatorFR Caldara
dc.creatorAMA Gabriel
dc.creatorJD Graciano
dc.creatorCM Komiyama
dc.creatorICL Almeida Paz
dc.date2010
dc.date.accessioned2026-07-07T03:23:17Z
dc.descriptionIt is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400) in a commercial processing plant. Fillets were considered pale when their L* was &gt;49. Out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to pH, drip loss, cooking loss, water holding capacity, shear force, and submitted to sensorial analysis. An incidence of 10.20% PSE meat was determined. Pale and normal fillets presented significantly different (p<0.05) pH values, L* and a* values, water holding capacity, drip loss, and cooking loss, demonstrating changes in the physical properties of PSE meat. Shear force and sensorial characteristics were not different (p&gt;0.05) between pale and normal fillets. Despite the significant differences in meat physical properties, these were not perceived by consumers in terms of tenderness, aspect, and flavor. The observed incidence of PSE may cause losses due to its low water retention capacity.
dc.formatapplication/pdf
dc.identifier1516-635X
dc.identifierhttps://www.redalyc.org/articulo.oa?id=179715864003
dc.identifier.urihttp://hdl.handle.net/123456789/432353
dc.languageen
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relationhttp://www.redalyc.org/revista.oa?id=1797
dc.rightsRevista Brasileira de Ciência Avícola
dc.sourceRevista Brasileira de Ciência Avícola (Brasil) Num.4 Vol.12
dc.subjectAgrociencias
dc.titleIncidence and physical properties of PSE chicken meat in a commercial processing plant
dc.typeartículo científico

Archivos

Colecciones

Revista Brasileira de Ciência Avícola - Fundação APINCO de Ciência e Tecnologia Avícolas