2004
DOI: 10.1111/j.1745-4514.2004.tb00071.x
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Abstract: The objective of this work was to investigate the influence of water spray treatment before broiler slaughtering on the quality of breast meat (Pectoralis major) and to observe ultrastructural changes promoted by the biochemical/physiological events during rigor mortis onset. Commercial Ross chickens were divided into two groups: Untreated Group (UG) (n = 608) and Treated Group (TG) (n = 611), without and with water shower treatment, respectively. Drip and cook losses, pH and color measured after 24 h postmort… Show more

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Cited by 53 publications
(69 citation statements)
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References 9 publications
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“…Water shower spray with resting after transport can slow down the pH decline in the early postmortem period and counteract the negative effects caused by transport stress under high ambient temperatures, thereby improving meat quality. This finding is similar to the finding of Guarnieri et al (2004).…”
Section: Discussionsupporting
confidence: 82%
“…Water shower spray with resting after transport can slow down the pH decline in the early postmortem period and counteract the negative effects caused by transport stress under high ambient temperatures, thereby improving meat quality. This finding is similar to the finding of Guarnieri et al (2004).…”
Section: Discussionsupporting
confidence: 82%
“…As expected, PSE meat samples had the lowest pH values; DFD-like samples had higher pH than normal meat samples (p≤0.05). The Minolta L* values, which expressed the meat brightness, were highest in the PSE group, indicating paler meat in comparison sequentially to that of normal meat and DFD-like samples, thus confirming previous results (Olivo, et al, 2001, Soares et al, 2003b, Guarnieri et al, 2004, Fletcher, 1999, Alvarado and Sams, 2004. The a* and b*, a* values were significantly lower for PSE meat samples in relation to normal and DFD-like meat while b* values did not show any significant difference (p≤0.05), similar to those reported by Fletcher (1999).…”
Section: Pse Meat Characterizationsupporting
confidence: 78%
“…This enzyme acts upon phospholipid membranes liberating arachidonic acid and lysophospholipids (Murakami and Kudo, 2002) which may influence the sarcoplasmic reticulum Ca 2+ release Cheah, 1981, Cheah et al, 1986). In fact, this area has been shown ultramicroscopically to be one of the most affected areas within the chicken PSE muscle sarcomere with a profound alteration during its hyper contraction (Guarnieri et al, 2004).…”
Section: Discussionmentioning
confidence: 99%
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“…The blue light produced 17-20 lx light intensity and the white light produced 321-332 lx. The animals were slaughtered according to the standard industrial practice as previously described by Guarnieri et al (2004). This practice consisted of electrical stunning, bleeding, scalding, defeathering, evisceration, carcass water cooling, deboning and carcass refrigeration.…”
Section: Sample Preparationmentioning
confidence: 99%