Physical chemical and sensory aspects of meat and products of Gallus gallus domesticus poultry to different categories

• Grant number: 11/21681-0
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: April 01, 2012
• End date: November 30, 2015
• Field of knowledge: Agronomical Sciences - Animal Husbandry
• Principal Investigator: Hirasilva Borba
• Grantee: Juliana Lolli Malagoli de Mello
• Host Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

This study will be developed in Laboratory of Animal Products of College Agricultural and Veterinary Sciences, UNESP, Jaboticabal. Will be used 240 muscles Pectoralis major of different categories birds (broilers and free range poultry, males and females, in ideal age for slaughter and spent birds). The muscles will be subjected to different maturation periods (0, 3 and 7 days) in BOD chamber and analyzed color, pH, water holding capacity, weight loss by cooking, shear force, myofibril fragmentation index, sarcomere length, collagen, chemical composition, cholesterol and fatty acid profile. Will be made hamburgers with meat to broilers and free range poultry in ideal age for slaughter and spent birds. The formulations which will vary depending on the proportion of breast (B) meat and thigh + drumstick (T+D) (50B:50T+D; 60B:40T+D; 40B:60T+D). Will be stored frozen (-20°C) to 7, 15 and 30 days to analyze lipid oxidation, water activity and sensorial analysis with untrained person. To evaluate the Pectoralis major muscle quality will be used a completely randomized design (CRD) in 4x2x3 factorial design (four categories, two ages and three maturation periods) done in 10 repetitions. To evaluate the hamburgers quality will be used a CRD in 4x3x4 factorial design (meat of broilers and free range poultry of two ages, three formulations and four stored periods) done in 10 repetitions. The results will be subjected to analysis of variance and regression and the means compared by Tukey's test at 5% significance level in SAS (1999). (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MELLO, J. L. M.; SOUZA, R. A.; PASCHOALIN, G. C.; FERRARI, F. B.; MACHADO, B. M.; GIAMPIETRO-GANECO, A.; SOUZA, P. A.; BORBA, H.. A comparison of the effects of post-mortem aging on breast meat from Cobb 500 and Hubbard ISA broilers. ANIMAL PRODUCTION SCIENCE, v. 58, n. 10, p. 1922-1931, 2018. (12/08787-7, 11/21681-0)

MELLO, J. L. M.; SOUZA, R. A.; FERRARI, F. B.; GIAMPIETRO-GANECO, A.; SOUZA, P. A.; BORBA, H.. Effects of aging on characteristics of breast meat from free-range broiler hens at 12 or 70 weeks of age. ANIMAL PRODUCTION SCIENCE, v. 58, n. 9, p. 1726-1734, 2018. (12/08787-7, 11/21681-0)

MELLO, J. L. M.; SOUZA, R. A.; PASCHOALIN, G. C.; FERRARI, F. B.; BERTON, M. P.; GIAMPIETRO-GANECO, A.; SOUZA, P. A.; BORBA, H.. Physical and chemical characteristics of spent hen breast meat aged for 7 days. ANIMAL PRODUCTION SCIENCE, v. 57, n. 10, p. 2133-2140, 2017. (11/21681-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

MELLO, Juliana Lolli Malagoli de. Physical and chemical characterization of breast meat from poultry of different age submitted to aging process. 2016. Doctoral Thesis - Universidade Estadual Paulista (Unesp). Faculdade de Ciências Agrárias e Veterinárias. Jaboticabal Jaboticabal.