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| Author(s): |
Juliana Lolli Malagoli de Mello
Total Authors: 1
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| Document type: | Doctoral Thesis |
| Press: | Jaboticabal. 2016-03-01. |
| Institution: | Universidade Estadual Paulista (Unesp). Faculdade de Ciências Agrárias e Veterinárias. Jaboticabal |
| Defense date: | 2016-01-28 |
| Advisor: | Hirasilva Borba; Pedro Alves de Souza |
| Abstract | |
The aim of this research was to evaluate the differences between breast meat from spent hens and broilers, related to quality, chemical composition and fatty acids profile, and what are the possible effects of aging process on the quality of the fillets. The aim was also evaluating the differences between breast meat from broilers of different strains and how the aging process may contribute to the improvement of products offered to the consumers. Chapter 1 deals with general considerations and a review about the subject. In chapter 2 was evaluated the influence of the bird's age and the effect of aging on physical properties, attributes related to the softness, chemical composition and lipid profile of breast meat from broilers slaughtered at 6 and 70-w-old. It concludes that use of spent hen breast meat as a raw material may be beneficial to the industry because it has more fat and less cholesterol, higher intracellular water holding capacity and lower cooking loss; that the lower concentration of polyunsaturated fatty acids makes the meat from spent hens is less susceptible to the lipid oxidation; that the aging of breast fillets for three days is enough to cause softening and reducing the amount of fat and cholesterol; and that the aging process can therefore be used as a technique to add value and differentiate chicken meat products. In Chapter 3 was evaluated the effect of aging on the physical and chemical characteristics of breast meat from Cobb 500 and Label Rouge broilers, slaughtered at 42 and 85-d-old, respectively. In conclusion, although it is less tender, the meat from Label Rouge broilers has higher capacity to hold the intracellular water, produce less exudate and, possibly, shows lower nutritional loss during storage. It has higher concentration of cholesterol but, in contrast, has a higher concentration of PUFA, which are beneficial to human health. The aging process increases the softness of breast meat and promotes the reduction of cholesterol concentration and the amount of fat. (AU) | |
| FAPESP's process: | 11/21681-0 - Physical chemical and sensory aspects of meat and products of Gallus gallus domesticus poultry to different categories |
| Grantee: | Juliana Lolli Malagoli de Mello |
| Support Opportunities: | Scholarships in Brazil - Doctorate |