Dietary Vitamin E Inhibits Poultry Pse and Improves Meat Functional Properties

Abstract

The objective of this work was to investigate the occurrence of pale, soft, exudative meat (PSE) in chicken by submitting birds to physical stress. Dietary supplementation of vitamin E was undertaken to overcome this syndrome. Postmortem muscle biochemical events and their consequence on meat properties were evaluated in samples with and without supplemented vitamin E. Our studies showed chickens were susceptible to heat stress which promoted changes in the glycolytic parameters causing the development of chicken PSE. Dietary vitamin E was capable of inhibiting the development of the syndrome hence improving meat functional properties.

Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

“…This effect is primarily due to the incorporation of the vitamin E into the subcellular membranes, where it maximises the antioxidant capacity (Monahan, et al, 1994;Buckley et al, 1995). It is also believed to suppress the development of Pale, Soft and Exudative (PSE) in chicken breast meat thus improving meat functional properties (Olivo et al, 2001). The objective of this work was to evaluate the antioxidative activities role of dietary vitamin E on WOF breast chicken meat and by exogenously application.…”

Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

“…The L* and a* values found were lower and the b* values were higher than those found in dry and cured loins (ALIÑO et al, 2009). The ratio a*/b* can be used to verify the relationship between oxymyoglobin and metmyoglobin (OLIVO et al, 2001). In the present study, it was observed a decrease in the ratio a*/b* with an increase in the sodium chloride levels in the pork meat samples, indicating the formation of metmyoglobin submitted to different sodium chloride (NaCl) levels are shown in Table 1.…”

Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities

“…Analysis was performed in triplicate at 24 h postmortem as previously described by Olivo et al (2001). A colorimeter (Konica Minolta CR400) was used to evaluate the color parameters, including L* (lightness), a* (redness) and b* (yellowness), on the posterior surface of the intact skinless breast muscles at 24 h postmortem.…”

“…This rapid postmortem glycolysis with low pH values and high carcass temperature promote the denaturation of myofibrillar and sarcoplasmic proteins, thus compromising their functional properties and making them inappropriate for processing characterizing the so-called PSE meat (Olivo et al 2001;Kissel et al 2009). Thus, it is feasible to measure the stressful conditions intensity the animals are submitted by determining quantitatively the incidence of PSE meat.…”

“…Broiler pale, soft and exudative (PSE) meat is the resultant of an imbalance of muscle Ca 2+ homeostasis originating from inadequate preslaughtering handling practices, such as how the animals are caught at the farm, exposure to heat and high relative humidity and length of time for transportation, which leads to animal stress resulting in accelerated rigor mortis (Owens and Sams 2000;Olivo et al 2001;Barbut et al 2008;Simões et al 2009). This rapid postmortem glycolysis with low pH values and high carcass temperature promote the denaturation of myofibrillar and sarcoplasmic proteins, thus compromising their functional properties and making them inappropriate for processing characterizing the so-called PSE meat (Olivo et al 2001;Kissel et al 2009).…”