Chicken meat quality as a function of fasting period and water spray

Abstract

This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to four pre-slaughter fasting periods (4, 8, 12, and 16 hours) and sprayed with water or not during lairage. Deboned breast meat was submitted to the following analysis: pH, color, drip loss, water retention capacity, cooking loss, and shear force. There was a significant effect (p < 0.05) of fasting period on meat luminosity was significantly different, with the highest value obtained for 4-hour fasting, whereas no difference was found among the other fasting periods. Meat pH values were different among fasting periods when birds received water spray, with birds fasted for 4, 8, and 12 hours of fasting presenting lower meat pH values (5.87, 5.87, and 6.04, respectively). The interaction between fasting period and water spray influenced meat drip loss and cooking loss, with birds fasted for 16h and not receiving water spray presenting higher drip loss (4.88) and higher cooking loss (28.24) as compared to the other birds. Fasting period affects meat quality, and very short periods (4h) impair meat quality

Qualidade físico-química e sensorial da carne de peito de matrizes pesadas de descarte

“…Isto pode ter ocorrido, pois em cada coleta foi utilizada carne provenientes de aves de lotes diferentes que sofreram diferentes tratamentos no antemortem, como, por exemplo, tempo de jejum, distância de transporte e tempo de espera no abatedouro, etapas que não puderam ser controladas para a realização deste trabalho. Segundo alguns autores, essas etapas ante-mortem podem afetar a qualidade da carne de aves pelo estresse produzido, levando à alteração no pH da carne (TAKAHASHI, 2007;KOMIYAMA, 2006, KOMIYAMA et al 2008). …”

The Effect of Poultry Preslaughter Fasting and Condition on the Quality of Meat and Luncheon Processed in Syria

“…According to (Komiyama et al, 2008) Meat pH was significantly influenced (p≤0.05) by the different fasting period. The lowest values were obtained in the meat samples of birds submitted only to 4 h pre-slaughter fasting, and there were no significant differences (p>0.05) in pH (evaluated in different periods) among the remaining pre-slaughter fasting periods (8 hours, 12 hours, and 16 hours).…”

“…Drip loss (DL) was calculated as the difference between initial and final weights (Northcutt et al, 1994;Hamm, 1960;Komiyama et al, 2008). Emulsion stability (ES) was measured immediately after the cutter phase as described in Kissel et al (2009).…”

“…Castro (2006) also asserted that higher PSE frequency relates to very short fasting periods, as there is high glycogen availability in the muscle. Therefore, fast relate to meat pH and influences the incidence of PSE in chicken meat (Komiyama et al, 2008).…”

Effects of dietary sorghum and triticale on performance, carcass traits and meat pH in broiler chickens

“…Functional properties of meat dependent on glycolytic reactions which occur during rigor mortis, affecting meat pH directly. Also, the fasting period is related to meat pH and affects the incidence of pale soft exudative (PSE) meat in broiler chickens (Komiyama et al, 2008). As shown in Table 5 the pH values of breast (Pectoralis major) and thigh (Biceps femoris) muscle at 30 min and 24 h after slaughter were not influenced by the treat-ments.…”