Incidence and physical properties of pse chicken meat in a commercial processing plant

Revista Brasileira de Ciencia Avicola / Brazilian Journal of Poultry Science

Volumn 12, Issue 4, 2010, Pages 233-237

  Garcia, R G ^a   de Freitas, L W ^a   Schwingel, A W ^a   Farias, R M ^a   Caldara, F R ^a   Gabriel, A M A ^a   Graciano, J D ^a   Komiyama, C M ^b   Almeida Paz, I C L ^a  

^a UNIVERSIDADE FEDERAL DA GRANDE DOURADOS   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Meat color; Meat ph; Pale meat; Poultry production; Water retention capacity

Indexed keywords

COLUMBA;

EID: 79251619344     PISSN: 1516635X     EISSN: 18069061     Source Type: Journal    
DOI: 10.1590/S1516-635X2010000400003     Document Type: Article

References (27)

1. Barbut S. Problem of pale soft exudative meat in broiler chickens. British Poultry Science, 1997; 38:355-358.
2. Barbut S. Estimating the magnitude of the PSE problem in poultry. Journal Muscle Foods 1998; 9:35-49.
3. Bressan MC, Beraquet NJ. Efeito de fatores pré-abate sobre a qualidade da carne de peito de frango. Ciência Agrotecnológica 2002; 26(5):1049-1059.
4. Dirinck P, De Winne A, Casteels M, Frigg M. Studies on vitamin E and meat quality. 1. Effect of feeding high vitamin E levels on time-related pork quality. Journal Agricultural Food Chemistry 1996; 44:65-68.
5. Fletcher DL, Qiao M, Smith DP. The relationship of raw broiler breast meat color and pH to cooked meat color and pH. World's Poultry Science 2002; 131-145.
6. Froning GW, Babji AS, Mather FB. The effect of preslaughter temperature, stress, stuggle and anesthetization on color and textural characteristics of turkey muscle. Poultry Science 1978; 57: 630-633.
7. Guarnieri PD, Olivio R, Soares AL, Ida EL, Lara JAF, Shimokomaki M. Bem estar animal e qualidade da carne: uma exigencia dos consumidores. Revista Nacional da Carne 2002; 26:36-44.
8. Hamm R. Biochemistry of meat hydratation. Advances in Food Research 1960; 10:335-443.
9. Honikel KO, Kim CJ. Causes of development of PSE pork. Fleischwirts, 1987; 66:349-353.
10. Johnston JE, Sepe HA, Miano CL. Honey inhibits lipid oxidation in ready-to-eat ground beef patties. Meat Science 2005; 70:627-631.
11. Komiyama CM. Caracterização e ocorrência de carne pálida em frangos de corte e seu efeito na elaboração de produtos industrializados [dissertação]. Botucatu(SP): Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista; 2006.
12. Lara JAF. Carne PSE (pale, Soft, Exudative) em frangos. Ocorrência de mutações no gene receptor da rianodina [tese]. Londrina: Universidade Estadual de Londrina; 2003.
13. Ludtke CH, Nogueira CEW, Bertoloni W, Dalla Costa OA, Soares GJD. Bem-estar animal no transporte de suínos e sua influência na qualidade da carne e nos parâmetros fisiológicos do estresse [comunicado Técnico 475]. Concórdia: EMBRAPA Suínos e Aves; 2009.
14. Northcutt JK, Foegeding EA, Edens FW. Walter-holding properties of thermanlly preconditioned chicken breast an leg meat. Poultry Science 1994; 73:308-316.
15. Olivo R, Shimokomaki M. Carne PSE. In: Shimokomaki M, Olivo R, Terra NN, Melo Franco BDG, editores. Atualidades em ciência e tecnologia de carnes. São Paulo: Livraria Varela; 2006. p.85-104.
16. Owens CM, Mckee SR, Matthews NS, Sams AR. The development of pale, exudative meat in two genetic lines of turkeys subjected to heat stress and its prediction by halothane screening. Poultry Science 2000; 79: 430-435.
17. Quiao M, Fletcher DL, Smith DP, Northcutt JK. The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. Poultry Science 2001; 80(5):676-680.
18. Rosenvold K, Andersen HJ. Factors of significance for pork quality: a review. Meat Science 2001; 59:397-406.
19. Sanders SK, Morgan JB, Wulf DM, Tatum JD, Williams SN, Smith CG. Vitamin E supplementation of cattle and shelf-life of beef for the Japanese market. Journal Animal Science 1997; 75:2634-2640.
20. SAS Institute. User'guide. Cary; 1998.
21. Takahashi SE, Mendes AA, Komiyama CM, Moreira J, Almeida Paz ICL, Sanfelice C. et al. Efeito da temperatura ambiente sobre a qualidade da carne de frangos. PUBVET 2008; 2(22): art.158.
22. União Brasileira de Avicultura. Relatório annual. Brasília: UBA; 2008.
23. Vimini RJ. Overview of typical poultry meat in relation to PSE pork from a global level. Annual Metingof the IFT; 1996; New Orleans, LA.
24. Wilkins LJ, Brown SN, Phillips AJ, Warriss PD. Variation in colour of broiler breast fillets in UK. British Poultry Science 2000; 41(3):308-312.
25. Woelfel RL, Owens CM, Hirschler EM, Sams AR. The incidence and characterization of pale, soft and exudative chicken meat in a commercial plant. Poultry Science 1998; 77 (suppl. 1):62.
26. Woelfel RL, Sams AR. Marination performance of pale broiler breast meat. Poultry Science 2001; 80:1519-1522.
27. Woelfel RL, Owens CM, Hirschler EM, Martinez-Dawson R, Sams AR. The characterization and incidence of pale, soft and exudative broiler meat in a commercial processing plant. Poultry Science 2002; 81:579-584.