It 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. INTRODUCTIONPoultry meat production has undergone many changes in the last few years. Parts are increasingly sold relative to whole carcasses. Moreover, there is an increasing number of further-processed products, such as nuggets, breaded and other ready-to-cook and ready-to-eat products, available in the market. However, the quality of these products is directly related to the quality of the meat used to prepare them.According to the Brazilian Poultry Association (União Brasileira de Avicultura -UBA, 2008), Brazilian chicken production exceeded the volumes sold in previous years both in the domestic and international markets. Exporters expect to obtain significant increase in sales, particularly as new markets are opened. One of the factors that allowed Brazil to become the largest global chicken meat exporter in terms of revenue was the increase in the sales of chicken parts and further-processed products, which have higher added value.A significant proportion of chickens is deboned for breast exports, and consequently, meat quality defects, such as PSE (pale, dry, and exudative meat), result in important losses for chicken meat industry. In addition, taking into account the increasing number of further-processed chicken meat products in the last few years, it is essential for processors to have correct information on PSE meat (Komiyama, 2006). PSE meat is a meat quality defect that affects important meat physical properties, such as water holding capacity and ultimate pH, which may reduce the quality of further processed chicken meat products (Komiyama, 2006
-The objective was to evaluate the differences between distinct types of litter material and their combinations in the dynamics of degradation on the organic matter fractions and the quality of the final compound. The treatments were established according to material used as substrate for broiler litter: treatment 1 -rice husks; 2 -sugar cane bagasse; 3 -wood shavings; 4 -wood shavings + sugar cane bagasse; 5 -rice husks + sugar cane bagasse; and 6 -Napier grass.The following variables were monitored: temperature, levels of total solids (TS), volatile solids (VS), mass and volume of the pile, fibrous fraction, and levels and reductions of N, P and K during the process. Piles formed with Napier grass and sugar cane bagasse presented the highest average temperatures during composting. The greater average reductions in TS and VS were attained in piles with sugar cane bagasse (68.12 and 73.07%, for TS and VS, respectively). The reductions of greatest volume occurred in piles with sugar cane bagasse (52.08%), followed by Napier grass (50.56%). Poultry litters composed of rice husks and wood shavings presented 13.21 and 10.23% of lignin, respectively, which contributed to the lower degradation of fibrous fraction and degradability. Substrates with lower lignin content were those with greatest organic matter degradation rate and had reduced losses of N levels during the process. Composting performance is affected by the initial substrate used to compose the poultry litter.
O objetivo foi avaliar a utilização do grão de soja tratado termicamente (processado) em dietas para a terminação de cordeiros, com dois níveis de concentrado, sobre a composição tecidual e características qualitativas da carne de cordeiro. Vinte cordeiros sem raça definida (SRD) não castrados, com 22,6 ± 2,06 kg de peso corporal inicial foram alojados, durante a fase de terminação, em baias individuais e distribuídos em um delineamento inteiramente casualizado num arranjo fatorial 2x2 (grão de soja in natura ou processado x 50% ou 80% de concentrado). Os animais foram abatidos ao atingirem a condição corporal 3,0, sendo o peso médio de abate 32,51 ± 3,08 kg. Após o abate e refrigeração das carcaças, amostras do lombo foram coletadas para realização das dissecações e separação dos tecidos componentes do corte comercial. Posteriormente, a porção muscular foi submetida às análises qualitativas. Não houve efeito de interação (P>0,05) entre processamento do grão de soja e nível de concentrado na dieta. O lombo dos animais alimentados com maior nível de concentrado foi mais pesado (0,80 kg). Os animais alimentados com maior proporção de concentrado e com dietas contendo grão de soja processado também apresentaram maior quantidade de músculo (0,56 e 0,54 kg). Os tratamentos com grão de soja processado proporcionaram maior relação músculo:osso (5,62) e maior percentual de músculo (68,13%). Os tratamentos não influenciaram (P>0,05) as características qualitativas da carne. O processamento térmico do grão de soja proporciona melhora na porção comestível, sem alterar as características qualitativas da carne de cordeiros.
dietas contendo gordura protegida. Foram utilizados 18 cordeiros machos, não castrados, com 18,8 ± 2,1 kg e média de idade de 70 dias. Os animais permaneceram confinados por 63 dias recebendo dietas contendo 0%, 4,2% e 5,8% de gordura protegida e foram abatidos com 34,8 ± 5,2 kg. O delineamento experimental foi inteiramente casualisado e os resultados foram analisados por regressão. Observou-se efeito quadrático do teor de gordura protegida na dieta para ganho de peso médio diário e ingestão de proteína bruta, com o ponto de máximo para o teor de 4,2%. Houve efeito linear crescente para ingestão de extrato etéreo. Não houve efeito do teor de gordura protegida nas dietas sobre as características de carcaça. Houve efeito quadrático para força de cisalhamento, com maior valor (3,75 kg) para a carne dos animais que receberam teor de 5,8 % de gordura protegida na dieta. O teor de extrato etéreo da carne também aumentou conforme a adição de gordura na dieta. Com base nos resultados, não se recomenda a utilização de gordura protegida em dietas com elevada proporção de concentrado para terminação de cordeiros em confinamento.Palavras-chave: cor da carne, gordura inerte, maciez, níveis de energia, ovinos. PERFORMANCE AND CARCASS AND MEAT TRAITS OF LAMBS FED DIETS CONTAINING PROTECTED FATABSTRACT: The objective of this study was to evaluate the performance and carcass and meat quality traits of crossbred Suffolk lambs fed diets containing protected fat. Eighteen uncastrated male lambs with a mean age of 70 days and weighing 18.8 ± 2.1 kg were used. The animals were kept in feedlots for 63 diets where they received diets containing 0%, 4.2% and 5.8% protected fat, and were slaughtered at 34.8 ± 5.2 kg. A completely randomized experimental design was used and the results were analyzed by regression. There was a quadratic effect of dietary protected fat content on average daily weight gain and crude protein intake, with a peak at a fat content of 4.2%. A linear increase was observed for ether extract intake. Dietary protected fat content had no effect on carcass traits. There was a quadratic effect on shear strength, with the highest value (3.75 kg) being observed for meat of animals fed the diet with 5.8% protected fat. The ether extract content of meat also increased with the addition of fat to the diet. On the basis of the results, we do not recommend the use of protected fat in diets containing a high proportion of concentrate for feedlot finishing of lambs.
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