Influence of post-mortem aging in tenderness of chicken breast fillets

Abstract

In this work, analysis of chicken breast fillets was performed for shear values and sensory evaluation after different times of aging. Aging process was carried out by holding carcasses in covered plastic boxes, in a cold room, at 3 +/- 1ºC; groups of 5 carcasses were stored and classified according to the period of storage in cold room as 0 (control), 2, 4, 8, 12 and 24 hours. The variation in pH of chicken carcasses during rigor decreased from 6.4 to 5.9. However, during the process of aging, the pH values increased up to 6.2 in the first 12h, probably as the result of proteolysis. The Warner-Bratzler shear values decreased as aging time increases, resulting in a first order kinetic. The carcasses presented a more accentuated decline in shear values in the first two hours of aging. After this period, the curve had a similar performance, achieving values of less than 1 kgf in 4 hours or more, with complete aging being accomplished at 8 hours. The samples with higher period of aging (8, 12 and 24 hours) were preferred in sensorial analysis, without significant differences among them.

Influence of Operational Conditions of Scalding in the Quality of Broiler Carcasses in Industrial Scale

“…Not was observed significant effect (p>0.05) of the independent variables studied. The pH values found corroborate with a study performed by Santos, Brandelli and Ayub (2004), which found a variation from 5.5 to 6.3 in broiler fillets post-mortem depending on pre-slaughter conditions, meat physiology and biochemical.…”

Effect of Aging on Bioactive Amines, Microbial Flora, Physico-Chemical Characteristics, and Tenderness of Broiler Breast Meat

“…This trend has resulted in a large increase in the number of industries deboning breast meat. However, removal of breast muscles from skeletal restraints before the onset of rigor results in tougher meat after cooking (Dawson et al, 1987;Lyon et al, 1992;Santos et al, 2004;Young et al, 2004;Kuhne et al, 2005;Mehaffey et al, 2006;Kriese et al, 2007). The rigor toughening is caused by contraction of the muscle when it is cut free from skeletal attachments, which otherwise limits the extent to which the muscle can shorten (Cason et al, 2002).…”

“…Reductions in shear force up to 60% have been observed during aging, resulting in breast with desirable tenderness (Dawson et al, 1987;Lyon et al, 1992;Lyon and Lyon, 1996;Santos et al, 2004;Kuhne et al, 2005;Thielke et al, 2005;Mehaffey et al, 2006).…”

“…Later on, it was proposed that it was mainly due to sarcoplasmatic Ca-dependent calpains, which degrade Z-lines, troponin-T, titin, and desmin. Recently, there is a hypothesis based on programmed cell death or apoptosis (Northcutt et al, 2001;Santos et al, 2004;Herrera-Mendez et al, 2006).…”

Aplicação de um sistema de classificação de carcaças e cortes e efeito pós abate da qualidade de cortes de frango criados no sistema alternativo.

“…Qiao et al (2002) 5 hs 24 25,1 a ± 2,6 8,2 a ± 2,4 44,1 b ± 2,9 1,0 ab ± 0,8 7,6 a ± 4,2 9 5,9 a ± 0,2 58,2 a ± 3,1 20,1 a ± 1,5 75,4 a ± 0,5 24 hs 24 25,6 a ± 4,4 4,6 b ± 2,3 45,9 ab ± 4,8 0,4 b ± 1,5 7,5 a ± 2,9 9 5,8 a ± 0,2 57,5 a ± 2,5 20,2 a ± 1,0 75,6 a ± 0,2 48 hs 24 26,5 a ± 7 4 3,4 bc ± 0,9 46,6 a ± 2,3 1,2 a ± 0,8 5,6 a ± 1,6 9 5,7 a ± 0,1 58,9 a ±10,8 20,8 a ± 1,0 75,4 a ± 0,4 72 hs 24 24,5 a ± 3,0 3,0 c ± 1,0 47,6 a ± 2,8 1,0 ab ± 0,5 6,1 a ± 1,5 9 5,8 a ± 0,2 54,0 a ± 3,8 20,5 a ± 0,8 75,8 a ± 0,6 Tabela 11. Análises físico-químicas da carne de peito O declino do pH apresenta-se como resultado da glicolise; formação de ácido láctico e redução de oxigênio no músculo (Santos et al, 2004;Schereurs, 2000e Olivo, 1999. O pH da carne de peito após as 24 horas (Tabela 11) foi normal com os valores relatados na literatura.…”