| Full text | |
| Author(s): |
Mello, J. L. M.
[1]
;
Souza, R. A.
[1, 2]
;
Paschoalin, G. C.
[1]
;
Ferrari, F. B.
[1]
;
Machado, B. M.
[1]
;
Giampietro-Ganeco, A.
[1]
;
Souza, P. A.
[1]
;
Borba, H.
[1]
Total Authors: 8
|
| Affiliation: | [1] Sao Paulo State Univ UNESP, Dept Technol, Via Acesso Prof Paulo Donato Castellane S-N, BR-14884900 Jaboticabal, SP - Brazil
[2] Univ Sao Paulo, Sch Anim Sci & Food Engn, Ave Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | ANIMAL PRODUCTION SCIENCE; v. 58, n. 10, p. 1922-1931, 2018. |
| Web of Science Citations: | 1 |
| Abstract | |
We compared the physical and chemical characteristics of the pectoralis major muscle from Cobb 500 and Hubbard ISA broilers and evaluated the effect of aging process for up to 7 days on meat quality. We used breast samples from male Cobb 500 (42 days of age; n = 60) and Hubbard ISA (85 days of age; n = 60) broilers. Twenty samples of each genotype were analysed 4 h post-slaughter (Control group). Another 20 samples of each genotype were aged in an incubator (2 +/- 0.5 degrees C) for 3 and for 7 days. Breast fillets were 23% heavier in the Cobb 500 group (306 g vs 248 g; P=0.0009). Before aging, meat from Hubbard ISA broilers had higher (P < 0.001) water-holding capacity, which promotes the production of less exudate and possibly reduces nutritional losses during storage, which may be beneficial to the poultry industry. Despite being initially less tender, breast meat from Hubbard ISA broilers showed, during the aging process, a reduction (P < 0.05) of shear force (48.46-15.04 N), total collagen amount (6.0-4.8 g/kg) and myofibrillar fragmentation index (150.17-97.42) and had the same (P = 0.134) fat concentration (0.87 g/100 g) as that of breast meat from Cobb 500 broilers (0.93 g/100 g, respectively). Breast meat from Hubbard ISA broilers had a higher (P < 0.001) polyunsaturated fatty acid concentration, especially docosahexaenoic acid, which is beneficial to human health. Aging breast fillets for 3 days at 2 degrees C is sufficient to tenderise the meat without reducing its juiciness, which suggests that the aging process can add value to free-range meat. (AU) | |
| FAPESP's process: | 12/08787-7 - Physical chemical and sensory aspects of meat and products of Gallus gallus domesticus poultry to different categories |
| Grantee: | Hirasilva Borba |
| Support Opportunities: | Regular Research Grants |
| 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 |