Effect of muscle opposition during rigor on development of broiler breast meat tenderness

Cason, J. A.; Lyon, C. E.; Papa, C. M.

doi:10.1093/ps/76.5.785

Cited by 58 publications

(37 citation statements)

References 8 publications

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“…The method described by Hamm (1960) was utilized in order to determine the water retention capacity (WRC). Weight loss by cooking was achieved with the methodology proposed by Cason et al (1997). The analysis of the shear force was made by a StableMicroSystems TAXT 2 PLUS texturometer attached to a blade set V Wanner Bratzler probe.…”

Section: Methodsmentioning

confidence: 99%

Exogenous enzymes in diets for broilers

Dalólio

Moreira

Vaz

et al. 2016

Rev. bras. saúde prod. anim.

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SUMMARYThe aimed of the study was to evaluate the effect of the inclusion of different levels of an enzyme complex consisting of phytase, protease, xylanase, β-glucanase, cellulase, amylase, and pectinase on the parameters of performance, carcass yield and meat quality of broilers. Six hundred broiler chicks were used, and the animals were females with one day of age, from the Cobb 500 strain, and distributed in a completely randomized design, with five levels of inclusion of the enzyme complex (0, 100, 200, 300 and 400g/ton), and six repetitions, with twenty animals each. The weight gain, feed conversion ratio, feed intake and production viability were assessed in stages between 1 to 21, 1 to 35 and 1 to 42 days of age. The carcass yield and meat quality were evaluated at 35 and 42 days of age. We evaluated the characteristics of weight loss by cooking, shear force, water holding capacity, pH, lightness and color. The parameters of performance, carcass yield and carcass parts, and meat quality were not affected by the enzyme supplementation of diets fed to broiler chickens (P>0.05), except for the performance characteristics of the breast and the wings at 42 days of age (P<0.05).

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Section: Methodsmentioning

confidence: 99%

Exogenous enzymes in diets for broilers

Dalólio

Moreira

Vaz

et al. 2016

Rev. bras. saúde prod. anim.

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“…Cooking losses (CL) were determined 5 hours after slaughter, according to the methodology proposed by Cason et al (1997). Raw breast meat samples were weighed and packaged, then steam-cooked in a water-bath at 85ºC for 30 minutes.…”

Section: Methodsmentioning

confidence: 99%

Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics

Pelicano

Souza

et al. 2005

Rev. Bras. Cienc. Avic.

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This study evaluated the use of different probiotics, prebiotics and symbiotics on the quality of carcasses and meat of broiler chickens. One hundred and eight day-old Cobb male broilers were used (n=108) in a completely randomized design according to a 3x3 factorial, with 3 probiotics in the diet (no probiotics, probiotics 1, probiotics 2) and 3 prebiotics in the diet (no prebiotics, prebiotics 1, prebiotics 2). There were nine treatments with 4 replicates and 3 birds per replicate. The results showed that the carcass and cut yields, color (L* -lightness, a* -redness, and b* -yellowness), pH, cooking losses, shearing force and sensory analysis were not affected by the use of different growth promoters at 42 days of age. It was concluded that growth promoters supplemented to the diet did not affect the studied quantitative and qualitative parameters of the carcass and breast meat of broiler chickens.

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“…Cooking loss was estimated as the percentage of the weight of the cooked samples with respect to the raw ones. Shear force was evaluated as described by Cason et al (1997). Briefly, two 1.9 mm wide strips were cut from the center of the muscle parallel to muscle fibers.…”

Section: Measurementsmentioning

confidence: 99%

Effects of caponization on growth performance, carcass composition and meat quality of males of a layer line

Symeon

Mantis

Bizelis

et al. 2012

Animal

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The present experiment was conducted in order to evaluate the effects of caponization on growth, carcass composition and meat quality of males of a layer line reared until the 34th week of age. Two hundred and fifty males of a layer line were purchased and randomly divided in two equal groups: intact males and capons. Caponization was conducted at 45 days of age. Three slaughters were performed at the ages of 26, 30 and 34 weeks of age. Caponization did not affect feed intake and final live weight. Capons had a heavier breast and lighter leg than intact males. Lipid accumulation was enhanced by the caponization and fat was stored mainly at the fat pad and the skin of the commercial parts excluding the drumstick. The Pectoralis major muscle of capons had higher intramuscular fat content, lightness ( L) and yellowness ( b*) values and lower redness values (a*). In conclusion, caponization could be applied to a layer genotype in order to produce commercial chicken meat.

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Effect of muscle opposition during rigor on development of broiler breast meat tenderness

Cited by 58 publications

References 8 publications

Exogenous enzymes in diets for broilers

Exogenous enzymes in diets for broilers

Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics

Effects of caponization on growth performance, carcass composition and meat quality of males of a layer line

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