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2014 | 32 | 2 |

Tytuł artykułu

Quality indicators of broiler breast meat in relation to colour

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The aim of the study was to investigate the relationship between colour, final pH and drip loss and to determine the incidence of PSE and DFD meat in Cobb 500 and Hubbard Classic broiler chickens. The carcass weight, breast meat weight and its share (%) of broiler carcass, pHu, breast meat colour (CIE-L*a*b*) and drip loss (%) were measured. On the basis of paleness (L*) breast meat was classified into DFD (L*<44), “normal” (L*=44-53) and PSE (L*>53). Seventy five per cent of breast meat from Cobb 500 and seventy from Hubbard Classic were classified as “normal”.Breast meat classified as PSE had higher L*, lower pHu and higher drip loss (%) that than of normal characteristics. The opposite was found for DFD meat. Negative correlation between CIE-L and pHu and positive correlations between L* and b* values as well as between L* and drip loss (%) in both hybrid lines were determined.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

32

Numer

2

Opis fizyczny

p.173-178,ref.

Twórcy

autor
  • Faculty of Agriculture in Osijek, J.J. Strossmayer University of Osijek, Kralja Petra Svacica 1d, HR-31 000 Osijek, Croatia
autor
  • Faculty of Agriculture in Osijek, J.J. Strossmayer University of Osijek, Kralja Petra Svacica 1d, HR-31 000 Osijek, Croatia
autor
  • Faculty of Agriculture in Osijek, J.J. Strossmayer University of Osijek, Kralja Petra Svacica 1d, HR-31 000 Osijek, Croatia
autor
  • Faculty of Agriculture in Osijek, J.J. Strossmayer University of Osijek, Kralja Petra Svacica 1d, HR-31 000 Osijek, Croatia
autor
  • Faculty of Agriculture in Osijek, J.J. Strossmayer University of Osijek, Kralja Petra Svacica 1d, HR-31 000 Osijek, Croatia

Bibliografia

  • ALLEN C.D., RUSSEL S.M., FLETCHER D.L., 1997 – The relationship of broiler breast meat color and pH to shelf-life and odour development. Poultry Science 76, 1042-1046.
  • ALLEN C.D., FLETCHER D.L, NORTHCUTT J.K., RUSSELL S.M., 1998 – The relationship of broiler breast color to meat quality and shelf-life. Poultry Science 77, 361-366.
  • BARBUT S., 1993 – Colour measurements for evaluating the pale, soft, exudative [PSE] occurrence in turkey meat. Food Research International 26, 39-43.
  • FLETCHER D.L., 1995 – Relationship of breast meat colour variation to muscle pH and texture.Poultry Science 74S, 120.
  • FLETCHER D.L, QIAO M, SMITH D.P., 2000 – The relationship of raw broiler breast meat color and pH to cooked meat color and pH. Poultry Science 79, 784-788.
  • FRONING G.W., BABJI A.S., MATHER F.B., 1978 – The effect of preslaughter temperatures,stress, struggle and anesthetization on color and textural characteristic of turkey muscle. Poultry Science 57, 630-633.
  • GUARNIERI P.D., SOARES A.L., SCHNEIDE J.P., MACEDO R.M., IDA I.E., SHIMOKOMAKI M., 2004 – Preslaughter handling with water shower spray inhibits PSE (Pale, Soft, Exudative)broiler breast meat in a commercial plant. Biochemical and ultrastructural observations. Journal of Food Biochemistry 28, 269-277.
  • JANISCH S., KRISCHEK C., WICKE M., 2011 – Color values and other meat quality characteristics of breast muscles collected from 3 broiler genetic lines slaughtered at 2 ages. Poultry Science 90,1774-1781.
  • LARA J.A.F., NEPOMUCENO A.L., LEDUR M.C., IDA E.I., SHIMOKOMAKI, M., 2003 – Mutations in the ryanodine receptor gene. Proceedings of 49th International Congress of Meat Science and Technology, Brazil, p79-80.
  • LE BIHAN-DUVAL E., DEBUT M., BERRI C.M., SELLIER N., SANTE-LHOUTELLIER V.,JEGO Y., BEAUMONT, C., 2008 – Chicken meat quality: genetic variability and relationship with growth and muscle characteristics. BMC Genetics 9, 53.
  • MEDIĆ H., VIDAČEK S., SEDLAR K., ŠATOVIC V., PETRAK T., 2009 – Utjecaj vrste i spola peradi te tehnološkog procesa hlađenja na kvalitetu mesa. Meso 11(4), 223.-231.
  • MUTHUKUMAR M., SEN A.R., NAVEENA B.M., VAITHIYANATHAN S., GIRISH PATIL S.,2011 – Carcass traits and meat quality attributes of broilers grown to different body weights. Indian Journal of Animal Sciences 81(6), 615-620.
  • QIAO M., FLETCHER D.L., SMITH D.P., NORTHCUTT J.K., 2001 – The Effect of Broiler Breast Meat Color on pH, Moisture, Water-Holding Capacity, and Emulsification Capacity. Poultry Science 80, 676-680.
  • OLIVO R., SOARES A.L., IDA E.I., SHIMOKOMAKI M., 2001 – Dietary vitamin E inhibits poultry PSE and improves meat functional properties. Journal of Food Biochemistry 25, 271-283.
  • PETRACCI M., FLETCHER D.L., 2002 – Broiler skin and meat color changes during storage.Poultry Science 81, 1589-1597.
  • PRAVILNIK O TRŽIŠNIM STANDARDIMA ZA MESO PERADI. 2011 – Narodne novine br. 78.
  • PRAVILNIK O IZMJENAMA I DOPUNAMA PRAVILNIKA O TRŽIŠNIM STANDARDIMA ZA MESO PERADI. 2012 – Narodne novine br. 67.
  • RISTIĆ M., KLAUS D., 2010 – The meaning of pH-value for the meat quality of broilers – Influence of breed lines. Tehnologija mesa 51 (2), 115-119.
  • SALÁKOVÁ A., STRAKOVÁ E., VÁLKOVÁ V., BUCHTOVÁ H., STEINHAUSEROVÁ I.,2009 – Quality Indicators of Chicken Broiler Raw and Cooked Meat Depending on Their Sex. Acta Veterinaria Brno 78, 497-504.
  • SOARES A.L., LARA J.A., IDA E.I., GUARNIERI P.D., OLIVO R., SHIMOKOMAKI M., 2002 – Variation in the Color of Brazilian Broiler Breast Fillet. Proceedings of 48th International Congress of Meat Science and Technolology, Rome, Italy, P 540-41.
  • SOARES A.L., MARCHI D.F., MATSUSHITA M., GUARNIERI P.D., DROVAL A.A., IDA E.I.,
  • SHIMOKOMAKI M., 2009 – Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities. Brazilian Archives of Biology and Technology 52(6), 1513-1518.
  • STATSOFT, INC. 2007 – STATISTICA [data analysis software system], version 8. www.statsoft.com

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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