Tratamentos de pré-resfriamento e resfriamento sobre a qualidade de carne de peito de frango

Bressan, Maria Cristina; Beraquet, Nelson Jose

doi:10.1590/s0101-20612004000200012

Cited by 28 publications

(40 citation statements)

References 14 publications

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“…Castro et al (2008), in turn, reported values for this parameter ranging from 4.07 to 5.27, higher than the values observed in this study for both forms of preservation for breast. The samples used in this study can be considered soft according to Bressan and Beraquet (2004), who, after evaluating pre-chilling and chilling treatments on poultry breast meat quality, found mean values ranging from 2.92 to 3.50 kgf/g and classified the samples as highly soft. According to microbiological analysis (Table 4), all samples were within the standard for thermotolerant coliforms presented by the Brazilian legislation (RDC n. 12 January 2001), which sets the upper limit of fecal coliforms at 10 4 /g of food (Brasil, 2001).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and microbiological parameters of frozen and chilled chicken meat

et al. 2016

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-With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH, color, water-holding capacity (WHC), thawing-cooking loss (TCL), and shear force (SF). For microbiological analysis, mesophilic bacteria, thermotolerant coliforms, and Salmonella spp. were considered. The frozen and chilled chicken meat showed no PSE (pale, soft, and exudative) or DFD (dark, firm, and dry) type of anomalies. The chromaticity showed higher redness in the breast (a* = 0.23) and yellowness in the thigh (b* = 5.64) for the frozen meat. The chilled meat showed better values for water-holding capacity in the thigh (69.19%) and thawing-cooking loss in the breast meat (18.84%). Samples of frozen and chilled chicken meat showed unconformities as to the percentage of occurrence of Salmonella spp., since the Brazilian legislation determines the absence of these pathogens. Both forms of preservation by freezing and chilling are recommended to maintain the physicochemical characteristics. In turn, we observed that the microbiological patterns can be maintained by the both forms of meat preservation by cold, mainly by freezing, provided there are satisfactory sanitary conditions in handling pre and post-slaughter of poultry.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and microbiological parameters of frozen and chilled chicken meat

et al. 2016

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“…Entretanto, essa diferença não foi observada para o corte perna (2,88 a 3,43 em frangos e marrecos, respectivamente). Os resultados médios para frangos e marrecos assemelham-se aos resultados descritos por Bressan & Beraquet (2004) e Pelicano et al (2003), cujas médias variaram de 2,46 a 6,12.…”

Section: Resultsunclassified

“…O resultado de FC para frango foi superior aos relatados por Pavan et al (2003) que descreveram valores de 1,91 a 2,23 kgf e inferior aos relatados por Bressan & Beraquet (2004) de 2,92 a 3,50 kgf. Bickerstaffe et al (1997) estabelecem que a carne é considerada macia quando apresenta valores de FC até 8,00 kgf, aceitável de 8 a 11 kgf e dura acima de 11 kgf.…”

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Qualidade da carne de marreco pequim branco (Anas Platyrhynchos platyrhynchos L. 1758) comparado a frango de corte

Faria¹,

Neto²,

Bressan

et al. 2008

Ciênc. agrotec.

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RESUMOO total de 20 carcaças resfriadas (10 Marrecos Pequim Branco e 10 de frangos de corte) foi submetido às análises de composição centesimal, colesterol, cor (sistema CIE L * a * b * ), perda de peso por cozimento (PPC) e força de cisalhamento (FC) ABSTRACTTwenty refrigerated carcasses (10 Peking mallard and 10 broiler chicken) were submitted to analyses of chemical composition, cholesterol, colour (CIE L*a*b* system), weight loss by cooking (PPC) and shear force (FC). Mallard meat had lower (P<0.05) humidity in both leg and breast (71.77 and 74.53%, respectively) when compared with chicken meat (74.73 and 76.07%, respectively). When different cuts were compared, the breast had a higher (P<0.05) humidity and protein content than the leg in both species. Mallard leg and breast had lower (P<0.05) lightness (37.59 and 35.75, respectively) and higher red content (18.48 and 20.67, respectively), than the lightness (40.98 and 45.18, respectively) and red content (10.02 and 5.52, respectively) observed in chicken. The FC was higher (P<0.05) in mallard breast (4.90 kgf) than in chicken breast (2.63 kgf). Meat from White Peking mallard is darker and with a stronger red pigment than meat from broiler chicken. Even though it is less tender than meat from broiler chicken, mallard meat still has an acceptable tenderness.

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“…Whereas tenderness is one of the main sensorial attributes that determine global acceptability, meat color is associated to acceptability at purchase (Bressan & Beraquet, 2002;Sanders et al, 1997). A wide range of chicken breast fillet colors, from very pale to very dark extremes, was found in processing plants of many countries (Qiao et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

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

Garcia

Freitas

Schwingel

et al. 2010

Rev. Bras. Cienc. Avic.

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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

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Tratamentos de pré-resfriamento e resfriamento sobre a qualidade de carne de peito de frango

Cited by 28 publications

References 14 publications

Physicochemical and microbiological parameters of frozen and chilled chicken meat

Physicochemical and microbiological parameters of frozen and chilled chicken meat

Qualidade da carne de marreco pequim branco (Anas Platyrhynchos platyrhynchos L. 1758) comparado a frango de corte

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

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