Effect of freezing on the quality of meat from broilers raised in different rearing systems

Autor(es)

Giampietro-Ganeco, A. ^[1] ; Mello, J. L. M. ^[1] ; Souza, R. A. ^{[1, 2]} ; Ferrari, F. B. ^[1] ; Machado, B. M. ^[1] ; Souza, P. A. ^[1] ; Borba, H. ^[1]

Afiliação do(s) autor(es)

^[1] Sao Paulo State Univ UNESP, Dept Technol, Via Acesso Prof Paulo Donato Castellane S-N, BR-14884900 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Sch Anim Sci & Food Engn, Ave Duque de Caxias Norte 225, BR-13635900 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: ANIMAL PRODUCTION SCIENCE; v. 58, n. 12, p. 2358-2368, 2018.
• Citações Web of Science: 0

Resumo

We evaluated the effect of freezing (-18 degrees C) for 12 months on the qualitative characteristics of breast, thigh and drumstick meat. Samples from male Cobb 500 broilers raised in antibiotic-free (n = 125), conventional (n = 125) and organic (n = 125) rearing systems and samples from male Hubbard ISA broilers raised in a free-range (n = 125) rearing system were used. Among the studied systems, up to the ninth month of freezing, the organic chicken breast meat showed lower (P < 0.001) water activity (a(w)) (0.966, on average). After 12 months of freezing, samples of antibiotic-free and organic poultry showed a pH value similar to that of fresh meat (5.94 and 5.86, respectively). Freezing for 12 months preserved the redness of drumstick meat from conventional broilers (a{*} = 4.86, on average) and the rearing system did not influence the a(w) of drumstick meat during the entire experimental period. Freezing preserved the a(w) of conventional and organic chicken meat samples until the ninth month of evaluation (0.978 and 0.974, respectively). Lipid oxidation in the breast, thigh and drumstick samples from the four rearing systems increased (P < 0.001) from the third month of freezing onwards. There were variations in colour, pH, a(w) and lipid oxidation of chicken meat among birds raised in different rearing systems. Freezing chicken meat did not prevent colour and pH changes or occurrence of lipid oxidation and did not promote a reduction of a(w) to levels unfavourable to microbiological development. (AU)

• Processo FAPESP: 12/10276-0 - Características qualitativas da carne de frango de corte provenientes de diferentes sistemas de criação
• Beneficiário: Hirasilva Borba
• Modalidade de apoio: Auxílio à Pesquisa - Regular