The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product

Carvalho, Rafael H.; Soares, Adriana Lourenço; Honorato, Danielle C. B.; Guarnieri, Paulo D.; Pedrão, Mayka Reghiany; Paião, Fernanda Gonzales; Oba, Alexandre; Ida, Elza Iouko; Shimokomaki, Massami

doi:10.1016/j.lwt.2014.07.019

Cited by 37 publications

(45 citation statements)

References 26 publications

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“…This production raised around 6% from 5,610 million pounds (2015) to 5,981 million pounds (2016) and Brazil produced over 330 mil pounds (2015) according to USDA 1 . The Brazilian poultry industry has various critical factors to keep the meat qualities throughout the year because Brazil having a continental size is located within tropical and subtropical zones and the birds are frequently exposed to different weather conditions 2 . Problems with the quality of meat are generally caused by biochemical and morphological changes of muscles (antemortem) and by processing (postmortem) [3][4] .…”

Section: Introductionmentioning

confidence: 99%

“…In summer, the climatic effect can induce PSE problem in birds 6 , as well as processing after slaughtering 7 . Owens et al 8 and Barbut et al 9 suggested that PSE poultry breasts can be classified by color in the processing plant due to its high correlation with the functional properties 2,10 . Long stress conditions before slaughter influences the level of glycogen and final pH of breast muscle 5 resulting in a high water holding capacity (WHC) and reduced shear force (SF) 11 , characteristics which are typical of DFD meat.…”

Section: Introductionmentioning

confidence: 99%

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Turkey Meat. Seasonal Effect on Meat Quality and on Dead on Arrival Index in a Commercial Plant

Carvalho

Soares

Guarnieri

et al. 2018

Braz. arch. biol. technol.

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The objective of this study was to determine the incidence of Pale, Soft, Exudative (PSE) meat and to characterize the Dark, Fim, Dry (DFD) meat as well as the Dead on Arrival (DOA) index in a commercial turkey slaughterhouse in southern Brazil during the summer and winter seasons. The journeys (n=64) were over a distance of 36 ± 20 km and took approximately 95 ± 20 min. Color (L*) and pH distribution of turkey breast meat (n=5,352) were evaluated from different farms (n=64) during the 2015-2016 years. The pH, water-holding capacity, color (L*, a*, b*) were used to establish cutoff values for DFD meat (L* < 44.0 and pH > 5.90) and presented correlation among them. The L* value was the highest during the summer (P<0.01), indicating the highest incidence of PSE meat (28.35 %), and lowest during winter, observing the highest incidence of DFD meat (10.3 %). Finally, the obtained summer DOA index was 0.23 % higher in relation to winter.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Turkey Meat. Seasonal Effect on Meat Quality and on Dead on Arrival Index in a Commercial Plant

Carvalho

Soares

Guarnieri

et al. 2018

Braz. arch. biol. technol.

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“…Compared with normal chicken breast meat, PSE-like meat has inferior processing characteristics, such as lower water holding capacity (WHC), poorer textural properties and higher L* value (Bianchi et al, 2004). Seasonal factors affect the incidence of PSE-like meat, as incidence of PSE-like meat in China was up to 23.39% in the summer with similarly high incidences in Brazil and Canada (Barbut, 1997;Zhu et al, 2012;Carvalho et al, 2014). The occurrence of PSE-like meat was influenced by other factors, including stress during transport and stressors such as high temperature postmortem (Zhu et al, 2011;Jiang et al, 2016;Xing et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Chicken breast quality – normal, pale, soft and exudative (PSE) and woody – influences the functional properties of meat batters

Chen¹,

Wang²,

Qi³

et al. 2017

Int J of Food Sci Tech

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Summary Three classes (normal, PSE‐like and woody, thirty for per class) of fresh chicken breast meats were selected from a Chinese processing plant. Then, three classes of chicken breast meats were used to prepare meat batters and meatballs. This study investigated the effects of three classes of chicken breast meat on the physicochemical properties, water distribution, protein secondary structures and microstructures of meatballs. PSE‐like and woody meatballs both had lower water holding capacity and textural properties than normal meatballs. Furthermore, the free water mobility and proportion in PSE‐like and woody meatballs were increased (P < 0.05). According to near‐infrared spectroscopy results, the intensity of the 1940‐nm bands of PSE‐like and woody classes both increased. Both PSE‐like and woody meatballs formed more aggregated gel matrices than normal class. PSE‐like and woody classes had higher α‐helix and lower β‐structure contents (P < 0.05). Overall, compared with normal meatballs, PSE‐like and woody meatballs showed inferior functional properties.

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“…Also, the incidence of PSE in turkey meat at a Brazilian commercial plant reached 41.7% in summer (Carvalho et al . ). Due to the pale appearance, poor water‐holding capacity and functional defects caused by protein denaturation, PSE‐like meat products are not suitable for the modern broiler industry.…”

Section: Introductionmentioning

confidence: 97%

“…Recent investigations showed that the occurrence of pale, soft and exudative (PSE)-like poultry meat reached 40% in some regions of China during summer (Zhu et al 2012). Also, the incidence of PSE in turkey meat at a Brazilian commercial plant reached 41.7% in summer (Carvalho et al 2014). Due to the pale appearance, poor water-holding capacity and functional defects caused by protein denaturation, PSE-like meat products are not suitable for the modern broiler industry.…”

Section: Introductionmentioning

confidence: 99%

Influence of transport conditions and pre‐slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat

Xing

et al. 2016

Animal Science Journal

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This study investigated the effects of pre-slaughter transport during summer and subsequent water shower spray on broiler meat quality and protein characteristics. Arbor Acres broiler chickens (n = 126, 42 days old, mixed sex, 2.5-3 kg) were randomly categorized into three treatments: (i) control group without transport (C); (ii) 30 min transport (T); and (iii) 30 min transport followed by 10 min water shower spray and 20 min lairage (T/W). Each treatment consisted of six replicates with seven birds each. Ambient temperature was 32-35°C during transportation. Results indicated that transport during high ambient temperature denatured myosin and sarcoplasmic proteins, led to decreased protein solubility and resulted in glycogen phosphorylase precipitated to the myofibrillar fraction. Furthermore, meat quality in the transport group showed a pale, soft and exudative (PSE)-like syndrome. Water shower spray during lairage after transport reduced the degree of protein denaturation and lessened the deterioration of meat quality.

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The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product

Cited by 37 publications

References 26 publications

Turkey Meat. Seasonal Effect on Meat Quality and on Dead on Arrival Index in a Commercial Plant

Turkey Meat. Seasonal Effect on Meat Quality and on Dead on Arrival Index in a Commercial Plant

Chicken breast quality – normal, pale, soft and exudative (PSE) and woody – influences the functional properties of meat batters

Influence of transport conditions and pre‐slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat

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