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

Garcia, Rodrigo Garófallo; Freitas, Leonardo Willian de; Schwingel, Alice Watte; Farias, Romildo Marques de; Caldara, Fabiana Ribeiro; Gabriel, Andréa Maria de Araújo; Graciano, João Dimas; Komiyama, Cláudia Marie; Paz, Ibiara Correia de Lima Almeida

doi:10.1590/s1516-635x2010000400003

Cited by 61 publications

(38 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Barbut (1993; suggested using a high L* value (>51-53) to determine PSE meats described by paler color and changed texture and water holding capacity in turkey. Garcia et al (2010) showed that pale and normal chicken fillets presented significantly different L* and a* values. The pH values of the normal and pale groups were 6.20 and 6.04, respectively, and were significantly different from each other (Table 1).…”

Section: Discussionmentioning

confidence: 95%

“…The most serious defect of PSE meat is drip loss. Water is not closely bound to proteins, and cell membranes are very permeable in pale meats (Garcia et al, 2010). Data illustrate that drip losses are higher for pale fillets than for normal fillets (Table 3).…”

Section: Discussionmentioning

confidence: 98%

“…Drip loss was also significantly affected by breast meat color groups at D2, D3, and D4 postmortem. Pale turkey meat has a lower holding water capacity and produces softer gels structure (Sosnicki and Wilson, 1991;Barbut, 1993;Garcia et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

et al. 2016

View full text Add to dashboard Cite

-The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was found to be significantly lower for the pale group compared with the normal group. No significant difference was found in ash, dry matter, and total lipid content between normal and pale breast meat. Drip loss was significantly affected by breast meat color groups at days 1, 2, 3, and 4 postmortem. Pale, soft, exudative turkey breast meat can lead to differences in the chemical composition and shelf life of the product.

show abstract

Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 98%

See 1 more Smart Citation

Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

et al. 2016

View full text Add to dashboard Cite

show abstract

“…PSE-like poultry meat quality defect has become one of the great challenges in the context of the functional properties of meat and meat products for the poultry industry (Petracci, Bianchi, Mudalala, & Cavani, 2013). The recent reported incidence of PSE-like broiler breast meat in commercial poultry plants from Brazil was approximately 10.2% (Garcia et al, 2010). The occurrence of PSE-like muscle can be up to 23.4% in China as reported by Zhu, Xu, Min, and Zhou (2012), thus resulting in more economic loss to the poultry industry (Petracci et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

The objective of this study was to evaluate the differences between normal and pale, soft, exudative (PSE)-like chicken breast meat in the chemical composition, pH, color, water binding capacity, textural properties, salt-soluble protein (SSP) extraction as well as dynamic rheological properties. Compared with normal meat, PSE-like chicken meat showed similar moisture, fat, and ash content (P > 0.05), but significantly lower protein content (P < 0.05). It had a significantly higher L* and lower pH and SSP extraction (P < 0.05). Heated PSE-like meat batter had lower water-binding capacity, textural characteristics (P < 0.05) and reduced gel elasticity (G′) and viscosity. However, the color variation of PSE-like meat gels was decreased. No significant changes were observed in the SSP electrophoretic patterns by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In conclusion, PSE-like poultry meat changed the chemical composition and impaired protein functionality; however, the difference in color was small when used in further products.Keywords: PSE-like; chicken; gel properties; salt-soluble protein; dynamic rheology El objetivo del presente estudio se dirigió a evaluar las diferencias existentes entre la carne de pechuga de pollo normal y la de tipo PSE en términos de su composición química, pH, color, capacidad de retención de agua, propiedades texturales, extracción de proteína soluble en sal (PSS), así como sus propiedades reológicas dinámicas. En comparación con la carne de pollo normal, se constató que la carne de pollo tipo PSE exhibe un contenido de humedad, de grasa y de ceniza similar (P > 0,05), mientras que su contenido de proteína es significativamente inferior (P < 0,05). Asimismo, se observó que la carne tipo PSE tiene un nivel de L* más elevado, en tanto su pH y su extracción SSP son inferiores (P < 0,05). Al ser calentada, la masa de carne tipo PSE acusa niveles inferiores de capacidad de retención de agua, de características texturales (P < 0,05), reduciéndose, al mismo tiempo, la elasticidad de gel (G′) y la viscosidad. Sin embargo, en los geles de carne tipo PSE se constató la disminución de la variación de color. Frente a la aplicación de la SDS-PAGE, no se observaron cambios significativos en los patrones electroforéticos en la PSS. Se concluye que la composición química de la carne de pollo tipo PSE se ve alterada, lo cual limita su funcionalidad proteica. Sin embargo, la diferencia de color es reducida si se utiliza en productos posteriores.

show abstract

“…After these procedures, they were reweighed, and exudation loss (EL) determined. Results were expressed as percentage (Garcia et al, 2010).…”

Section: Methodsmentioning

confidence: 99%

Marinade with alkaline solutions for the improvement of pork quality

Santos

Caldara

Seno

et al. 2012

Pesq. agropec. bras.

View full text Add to dashboard Cite

-The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post-mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH 45 ) and, then, the carcasses were divided into the groups with pH 45 ≤5.7 or pH 45 >5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH 45 ≤5.7 or pH 45 >5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. There was no interaction between pH 45 of the meat and the marinade treatments. Meat with pH 45 ≤5.7 showed higher values for lightness, and for purge loss (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the lightness, EL, CL and SF, and improved tenderness, juiciness and flavor of meat. Marinades with solutions containing chloride, bicarbonate, and sodium tripolyphosphate are effective in the improvement of pork quality, making physical characteristics of marinated meat similar to those of fresh pork, as a consequence of accelerated postmortem glycolysis.Index terms: Sus scrofa, meat color, PSE meat, sodium bicarbonate, sodium chloride, sodium tripolyphosphate. Marinados com soluções alcalinas para a melhoria da qualidade da carne suínaResumo -O objetivo deste trabalho foi avaliar os efeitos de marinadas com soluções alcalinas sobre características da carne de porco submetida a quedas do pH post-mortem, em músculo de porco. O pH das carcaças foi medido em abatedouro comercial (n = 526), aos 45 min pós-abate (pH 45 ) e, em seguida, as carcaças foram divididas em grupos com pH 45 ≤5,7 ou pH 45 >5,7. Dez amostras do músculo longissimus dorsi de cada grupo foram coletadas e distribuídas em delineamento inteiramente casualizado, em arranjo fatorial 2x4, com duas condições (pH 45 ≤5,7 ou pH 45 >5,7) e quatro soluções de marinação: TC, controle sem marinação; TM1, bicarbonato de sódio e cloreto de sódio; TM2, tripolifosfato de sódio e cloreto de sódio; TM3, bicarbonato de sódio, tripolifosfato de sódio e cloreto de sódio. Não houve interação entre o pH 45 da carne e os tratamentos marinados. As carnes com pH 45 ≤5,7 apresentaram maior luminosidade, perda por purga (PP), perda de exsudato (PE), perda de peso por cozimento (PC) e força de cisalhamento (FC). A marinação aumentou o pH da carne, reduziu a luminosidade, PE, PC e FC, e melhorou a maciez, suculência e palatabilidade. As marinadas com soluções alcalinas de cloreto, bicarbonato e tripolifosfato de sódio são eficazes no melhoramento da qualidade da carne suína, o que torna as características físicas das carnes processadas com marinadas semelhantes às da carne in natura, em consequência da acelerada glicólise post-mortem.Termos para ind...

show abstract

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

Cited by 61 publications

References 16 publications

Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Marinade with alkaline solutions for the improvement of pork quality

Contact Info

Product

Resources

About