pH and Tenderness of Broiler Breast Meat Deboned Various Times After Chilling

Lyon, C. E.; Hamm, D.; Thomson, James E.

doi:10.3382/ps.0640307

Cited by 96 publications

(36 citation statements)

References 3 publications

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“…Contreras (1995) relatou valores variando entre 5,5 e 5,8 kgf/g, para força de cisalhamento (textura) da carne de peito de frangos de corte. Já Lyon et al (1985) encontraram valores bastante superiores, utilizando como referência 7,5 kgf/g. Na Tabela 4 encontram-se os valores de medidas físicas de carne de peito de aves com 28, 35 e 42 dias de idade.…”

Section: Resultsunclassified

Efeito de Dois Níveis de Lisina e do Sexo sobre o Rendimento e Qualidade da Carne de Peito de Frangos de Corte

et al. 2002

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RESUMO -Um experimento foi realizado para avaliar o efeito de dois níveis de lisina na dieta sobre o rendimento e qualidade da carne de peito de frangos de corte. Dois mil pintos de um dia da linhagem Ross foram distribuídos em um delineamento inteiramente casualizado, em esquema fatorial 2 x 2 (dois sexos e dois níveis de lisina). As aves foram alimentadas com dietas iniciais (1 a 21 dias), crescimento (22 a 42 dias) e acabamento (43 a 49 dias), contendo 100% dos níveis de lisina recomendados pelo NRC (1994), ou 110% nas rações iniciais e de crescimento e 120% na ração de acabamento. Dessa maneira, os níveis de lisina recomendados foram de 1,10, 1,00 e 0,85% ,respectivamente, enquanto os níveis considerados altos foram de 1,21, 1,10 e 1,02%, respectivamente, nas rações iniciais, de crescimento e de acabamento. As aves foram abatidas aos 28, 35, 42 e 49 dias de idade para avaliar o rendimento e a qualidade da carne do peito. Os níveis de lisina não afetaram os valores de pH, a composição química da carne de peito e a perda de peso por cozimento. A altura, largura e o comprimento do peito apresentaram menores valores, em todas as idades, nas aves alimentadas com níveis altos de lisina. Com base nos resultados obtidos neste trabalho, conclui-se que os níveis de lisina recomendados pelo NRC (1994) são adequados para maximizar o rendimento e a qualidade do peito de frangos de corte.Palavras-chave: carne de peito, frangos de corte, lisina, qualidade da carne Effect of Two Lysine Levels and Sex on Carcass Yield and Breast Meat Quality of Broiler ChickensABSTRACT -An experiment was conducted to evaluate the effect of dietary lysine levels and sex on breast yield and breast meat quality. Two thousand Ross day-old chicks were reared in a 2x2 randomized factorial design (two sex and two dietary lysine levels). Birds fed starter diets (1 -21 days), growing (22 -42 days) and finishing (42 -49 days) with 100% of NRC (1994) lysine requirement, or 110% in the starter and growing and 120% in the finishing diets. Recommended lysine levels were 1.10, 1.00 and .85%, while high lysine levels were 1.21, 1.10 and 1.02%, respectively, for starter, growing and finishing diets. Broilers were slaughtered at 28, 35, 42 and 49 days of age for breast meat evaluation. Dietary lysine level did not affect breast meat pH, chemical composition, cooking loss and tenderness. Breast height, width and length were lower, at all ages, when broilers fed diets with high lysine levels. It was concluded that recommended NRC (1994) lysine levels are adequate to maximize breast meat yield and quality. IntroduçãoA produção de filés de peito para atender às necessidades de indústrias de pós-processados ou restaurantes de comidas rápidas tem implicações econômicas importantes para a rentabilidade dos produtores avícolas. Desta forma, existe hoje, uma grande preocupação com o rendimento do peito desossado e com sua qualidade sensorial, principalmente quanto a qualidade pós-abate, representada pela maciez, pH, cor, suculência, sabor, ausência de contaminação e ...

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Section: Resultsunclassified

Efeito de Dois Níveis de Lisina e do Sexo sobre o Rendimento e Qualidade da Carne de Peito de Frangos de Corte

et al. 2002

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“…In an effort to supply the demand for fabricated pieces and to increase efficiency processors are harvesting breast meat soon after slaughter. Because rigor mortis is not complete in the muscle early harvesting causes unacceptable toughness in the product (Lyon et al, 1985;Dawson et al, 1987). To prevent this, carcases must be aged for at least 4 h prior to harvesting to allow for rigor completion (Dawson et al, 1987).…”

Section: Introductionmentioning

confidence: 99%

Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases

Skarovsky¹,

Sams²

1999

British Poultry Science

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1. This study was to evaluate the effects of post-mortem electrical stimulation (ES) on carcase moisture loss and on tenderness, R-value and pH of breast fillets following air chilling. 2. In each of 4 replications, 8 birds were electrically stimulated and 12 birds were controls. The ES birds were stimulated at the head in a 1% saline bath (450 V, 0.45 A, 2 s on/1 s off for 7 pulses). After evisceration the carcases were air chilled in a cooler at 1 to 2 degrees C with an average relative humidity of 91% and an air speed of 44 m/min. 3. Breast fillets were harvested at 2 and 4 h postmortem from both ES and control carcases and also at 8 h postmortem from control carcases to determine moisture loss pH and R-value. 4. Although there was no significant effect of ES on shear value at 2 h postmortem, the ES fillets had a lower shear value mean than the control fillets at 4 h postmortem. There was no significant difference between the shear value means of the ES 4 h fillets and the control 8 h fillets. 5. ES accelerated the normal post-mortem decline in pH at both 2 and 4 h postmortem. 6. The R-value means for the control and ES samples were similar 2 h but the R-value mean of the ES samples was greater than the control at 4 h postmortem. 7. The results suggest that, when followed by air chilling, ES accelerates postmortem metabolism, reduces ageing by up to 50%, and has no effect upon evaporative moisture loss.

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“…One method used to improve the efficiency of chicken meat processing is the immediate removal of poultry meat from the carcasses after slaughter, which is known as "hot-boning" (Hamm, 1983;Lyon et al, 1985). Changing from conventional cold-boning poultry processing to hot-boning methods has gained much interest because of potential savings in labor, space, and energy requirements (Lyon and Hamm, 1986).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20℃

Yu¹,

Lee²,

Chen³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The aim of this study was to compare the physicochemical changes of hot-boned chicken breast and leg muscles. Chicken breast and leg muscles from 56 broilers were excised within a 15 min post-mortem (PM) and stored at 20 o C. Physicochemical traits were determined at 0.5, 6, 12, and 24 h PM. The ultimate pH of leg muscle was higher than that of breast muscle (p<0.05). The content of glycogen in the breast muscle was relatively higher than that in the leg muscle until 6 h PM (p<0.05). R-values showing rigor mortis of breast and leg muscles were completed after or before 6 h PM. Breast muscle had less cooking loss than leg muscle (p<0.05). Drip loss did not significantly differ between breast and leg muscles with the exception of that at 6 h PM. The sarcomere length of leg muscle was relatively longer than that of breast muscle (p<0.05). The MFI of leg muscle was significantly lower than that of breast muscle (p<0.05). The shear force of leg muscle was lower than that of breast muscle at 6 and 12 h PM (p<0.05); however, that of both muscles did not significantly differ at 24 h PM.

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pH and Tenderness of Broiler Breast Meat Deboned Various Times After Chilling

Cited by 96 publications

References 3 publications

Efeito de Dois Níveis de Lisina e do Sexo sobre o Rendimento e Qualidade da Carne de Peito de Frangos de Corte

Efeito de Dois Níveis de Lisina e do Sexo sobre o Rendimento e Qualidade da Carne de Peito de Frangos de Corte

Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases

Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20℃

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