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

Abstract

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.

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

“…Texture rates remained stable between the treatments, i.e., between 2.55 and 3.91 kgf, very close to the results found by Devant, Anglada and Bach (2007) in chicken carcasses subjected to varying temperatures, in which a CFs values between 2.92 and 3.50 kgf were obtained, and was also close to the findings of Faria et al (2008), 2.63 kgf for chicken meat.…”

Quality of Raw Chicken Breast Stored at 5c and Packaged Under Different Modified Atmospheres

“…The cutting strengths of the control sample after 9 days of storage was 0.94 kgf, well below the one found by Faria et al . (2008) (2.63 kgf) for duck breasts.…”

“…Texture analysis of the raw chicken breast was carried out using a texture analyzer Model TA‐XT2 plus (Stable Micro Systems, Surrey, UK) calibrated for cutting speed of 2 mm/s, speed of return of 5 mm/s, sensitivity of 0.250 N and units kgf. Samples of the breast were removed in the form of parallelepipeds of 1 × 1 × 1 cm, following the orientation of muscle fibers as FARIA et al . (2008), with values expressed in kgf.…”

Carcass and meat quality broilers with the use of glycerin

“…Estes resultados estão próximos aos relatados por Os valores de umidade e cinzas em ambos os cortes com uso da glicerina foram semelhantes, somente havendo diferença entres eles em relação aos teores de proteína e extrato etéreo. Esse comportamento é verificado normalmente na carne de aves, em vista das características dos cortes em relação a sua composição tecidual (Tipos de fibras, deposição de tecido adiposo, metabolismo) sendo independente de fatores nutricionais, genéticos ou sistema de produção (Castellini et al, 2002;Faria et al, 2008;Faria et al, 2009 Garcia et al (2005), que não encontraram efeito do uso da substituição do milho pelo sorgo na ração de frangos de corte. As médias de PPC para peito variaram de 19,50 a 23,09g/100g e não mostraram efeito do diferentes níveis de glicerina.…”