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

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorGarcia, RG
dc.creatorFreitas, L W de
dc.creatorSchwingel, A W
dc.creatorFarias, R M
dc.creatorCaldara, Fabiana Ribeiro
dc.creatorGabriel, A M A
dc.creatorGraciano, J D
dc.creatorKomiyama, C M
dc.creatorPaz, Ibiara Correia de Lima Almeida
dc.date2013-09-30T19:25:40Z
dc.date2014-05-20T13:41:05Z
dc.date2013-09-30T19:25:40Z
dc.date2014-05-20T13:41:05Z
dc.date2010-12-01
dc.date.accessioned2017-04-05T20:40:46Z
dc.date.available2017-04-05T20:40:46Z
dc.identifierRevista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 12, n. 4, p. 233-237, 2010.
dc.identifier1516-635X
dc.identifierhttp://hdl.handle.net/11449/14241
dc.identifier10.1590/S1516-635X2010000400003
dc.identifierS1516-635X2010000400003
dc.identifierWOS:000287072600003
dc.identifierS1516-635X2010000400003.pdf
dc.identifierhttp://dx.doi.org/10.1590/S1516-635X2010000400003
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/861385
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 >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>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.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageeng
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relationRevista Brasileira de Ciência Avícola
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectMeat color
dc.subjectmeat pH
dc.subjectpale meat
dc.subjectpoultry production
dc.subjectwater retention capacity
dc.titleIncidence and physical properties of PSE chicken meat in a commercial processing plant
dc.typeOtro


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