tratamentos de pré-resfriamento e resfriamento sobre a qualidade de carne de peito de frango pre-chilling and chilling treatments on poultry breast meat quality

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ID: 161390
2004
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Abstract
O total de 402 frangos foi processado em abatedouro comercial e submetido a seis tratamentos de resfriamento. Inicialmente as carcaças foram pré-resfriadas (PR) por imersão em água e gelo, seguido de resfriamento (R) a -35°C e estocagem a 4°C por 20 horas. Os tratamentos foram: a (0°C/30min, -35°C/3h e 15min), b (10°C/30min, 0°C/30min, -35°C/2h e 45 min), c (10°C/30min, -35°C/3h e 15min), d (20°C/30min, 0°C/30min, -35°C/2h e 45min), e (20°C/30min, -35°C/3h e 15min) e F (20°C/30min, 0°C/3h e 15min). Temperaturas baixas utilizadas após a evisceração aceleraram a instalação do rigor em músculos pectoralis major (PM). Aos 45min post mortem carcaças sem PR (A) ou PR a 10°C (B) tiveram músculo PM com menor (P<0,001) pH (5,75 e 5,81) do que carcaças PR a 20°C (D) (5,95). Às 4h p.m, nos tratamentos A e B as médias de valor R* foram (P<0,05) mais elevadas (1,51 e 1,44) que o no tratamento D (1,32). O teor de luminosidade foi influenciado (P<0,001) pelas temperaturas de R (nos tratamentos A, B e C as médias foram de 48,2; 47,7 e 47,6 e nos tratamentos D e E de 45,5 e 45,7, respectivamente). Os teores de luminosidade mais elevados coincidiram com tratamentos com rápida glicólise post mortem. A perda de peso por cozimento e a força de cisalhamento não revelaram efeito dos tratamentos. * razão entre as absorbâncias de 250nm e 260nm, que avalia a quantidade de monofosfato de inosina (IMP) para trifosfato de adenosina (ATP)
A total of 402 poultry was processed in a commercial poultry processing plant and submitted to six chilling treatments. Initially, the carcasses were chilled by immersion in water and ice, followed by cooling at -35°C or storage at 4°C for 20 hours. The treatments were: A (0°C/30min, -35°C/3h and 15min), B (10°C/30min, 0°C/30min, -35°C/2h and 45min), C (10°C/30min, -35°C/3h and 15min), D (20°C/30min, 0°C/30min, -35°C/2h and 45min), E (20°C/30min, -35°C/3h and 15min) and F (20°C/30min, 0°C/3h and 15min). Low temperatures used after evisceration, accelerated the onset and resolution of rigor in pectoralis major (PM) muscles. Up to 45 minutes post mortem, carcasses without pre-chilling (A) or pre-chilled at 10°C (B), showed lower (P<0.001) pH values of 5.75 and 5.81, while in carcasses pre-chilled at 20°C (D), the values were higher, reaching 5.95. After 4h post mortem, the R values found in treatments A and B, with averages of 1.51 and 1.44, were higher (P<0.05) than the value of 1.32 found in treatment D. The luminescence (L*) was influenced (P<0.001) by the treatments (in treatments A, B and C, the averages were 48.2, 47.7 and 47.6, while in treatments D and E, they were 45.5 and 45.7, respectively). The greater values for lightness coincided with treatments causing rapid rigor development in the PM muscle. The cooking loss and shear value were not affected by the treatments.
Reference Key
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Authors ;Maria Cristina Bressan;Nelson José Beraquet
Journal software - practice and experience
Year 2004
DOI
10.1590/S0101-20612004000200012
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000200012
Keywords
pectoralis major chicken chilling foods and food supplytechnology (general) pectoralis majornutrition

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