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dc.contributor.authorGarcia, RG-
dc.contributor.authorFreitas, L W de-
dc.contributor.authorSchwingel, A W-
dc.contributor.authorFarias, R M-
dc.contributor.authorCaldara, Fabiana Ribeiro-
dc.contributor.authorGabriel, A M A-
dc.contributor.authorGraciano, J D-
dc.contributor.authorKomiyama, C M-
dc.contributor.authorPaz, Ibiara Correia de Lima Almeida-
dc.identifier.citationRevista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 12, n. 4, p. 233-237, 2010.-
dc.description.abstractIt is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400) in a commercial processing plant. Fillets were considered pale when their L* was >49. Out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to pH, drip loss, cooking loss, water holding capacity, shear force, and submitted to sensorial analysis. An incidence of 10.20% PSE meat was determined. Pale and normal fillets presented significantly different (p<0.05) pH values, L* and a* values, water holding capacity, drip loss, and cooking loss, demonstrating changes in the physical properties of PSE meat. Shear force and sensorial characteristics were not different (p>0.05) between pale and normal fillets. Despite the significant differences in meat physical properties, these were not perceived by consumers in terms of tenderness, aspect, and flavor. The observed incidence of PSE may cause losses due to its low water retention capacity.en
dc.description.sponsorshipUniversidade Federal da Grande Dourados (UFGD)-
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas-
dc.subjectMeat coloren
dc.subjectmeat pHen
dc.subjectpale meaten
dc.subjectpoultry productionen
dc.subjectwater retention capacityen
dc.titleIncidence and physical properties of PSE chicken meat in a commercial processing planten
dc.contributor.institutionUniversidade Federal da Grande Dourados (UFGD)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniversidade Federal da Grande Dourados Faculdade de Ciências Agrárias-
dc.description.affiliationUniversidade Estadual Paulista Faculdade de Medicina Veterinária e Zootecnia-
dc.description.affiliationUnespUniversidade Estadual Paulista Faculdade de Medicina Veterinária e Zootecnia-
dc.rights.accessRightsAcesso aberto-
dc.relation.ispartofRevista Brasileira de Ciência Avícola-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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