Influence of Processing on Product Quality and Yield

Jones, J. M.; Grey, Thomas C.

doi:10.1007/978-1-4615-2059-7_5

Cited by 16 publications

(13 citation statements)

References 94 publications

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“…pH values in the muscle of live animals is approximately 7.4. According to Jones & Grey (1989) and Sams & Mills (1993), at the end of the post-mortem process, the normal pH range lies between 5.6 and 5.8 or 5.78 to 5.86, respectively. Therefore, the data of the present study are within the values reported in the literature independent of the use of probiotics and/or prebiotics.…”

Section: Resultsmentioning

confidence: 99%

Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics

Pelicano

Souza

et al. 2005

Rev. Bras. Cienc. Avic.

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This study evaluated the use of different probiotics, prebiotics and symbiotics on the quality of carcasses and meat of broiler chickens. One hundred and eight day-old Cobb male broilers were used (n=108) in a completely randomized design according to a 3x3 factorial, with 3 probiotics in the diet (no probiotics, probiotics 1, probiotics 2) and 3 prebiotics in the diet (no prebiotics, prebiotics 1, prebiotics 2). There were nine treatments with 4 replicates and 3 birds per replicate. The results showed that the carcass and cut yields, color (L* -lightness, a* -redness, and b* -yellowness), pH, cooking losses, shearing force and sensory analysis were not affected by the use of different growth promoters at 42 days of age. It was concluded that growth promoters supplemented to the diet did not affect the studied quantitative and qualitative parameters of the carcass and breast meat of broiler chickens.

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Section: Resultsmentioning

confidence: 99%

Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics

Pelicano

Souza

et al. 2005

Rev. Bras. Cienc. Avic.

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“…Segundo Lehninger et al (1995), os valores de pH encontrados para carne variam entre 6,1 e 7,4. A literatura cita valores semelhantes aos encontrados neste trabalho para pH da carne de peito, sem diferenças entre os sexos (Jones & Grey, 1989;Sams & Mills, 1993). Já Pavan et al (2001) encontraram diferenças para valores de pH da carne de peito de frangos de corte alimentados com diferentes níveis de lisina.…”

Section: Resultsunclassified

Efeito de Dois Níveis de Lisina e do Sexo sobre o Rendimento e Qualidade da Carne de Peito de Frangos de Corte

et al. 2002

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RESUMO -Um experimento foi realizado para avaliar o efeito de dois níveis de lisina na dieta sobre o rendimento e qualidade da carne de peito de frangos de corte. Dois mil pintos de um dia da linhagem Ross foram distribuídos em um delineamento inteiramente casualizado, em esquema fatorial 2 x 2 (dois sexos e dois níveis de lisina). As aves foram alimentadas com dietas iniciais (1 a 21 dias), crescimento (22 a 42 dias) e acabamento (43 a 49 dias), contendo 100% dos níveis de lisina recomendados pelo NRC (1994), ou 110% nas rações iniciais e de crescimento e 120% na ração de acabamento. Dessa maneira, os níveis de lisina recomendados foram de 1,10, 1,00 e 0,85% ,respectivamente, enquanto os níveis considerados altos foram de 1,21, 1,10 e 1,02%, respectivamente, nas rações iniciais, de crescimento e de acabamento. As aves foram abatidas aos 28, 35, 42 e 49 dias de idade para avaliar o rendimento e a qualidade da carne do peito. Os níveis de lisina não afetaram os valores de pH, a composição química da carne de peito e a perda de peso por cozimento. A altura, largura e o comprimento do peito apresentaram menores valores, em todas as idades, nas aves alimentadas com níveis altos de lisina. Com base nos resultados obtidos neste trabalho, conclui-se que os níveis de lisina recomendados pelo NRC (1994) são adequados para maximizar o rendimento e a qualidade do peito de frangos de corte.Palavras-chave: carne de peito, frangos de corte, lisina, qualidade da carne Effect of Two Lysine Levels and Sex on Carcass Yield and Breast Meat Quality of Broiler ChickensABSTRACT -An experiment was conducted to evaluate the effect of dietary lysine levels and sex on breast yield and breast meat quality. Two thousand Ross day-old chicks were reared in a 2x2 randomized factorial design (two sex and two dietary lysine levels). Birds fed starter diets (1 -21 days), growing (22 -42 days) and finishing (42 -49 days) with 100% of NRC (1994) lysine requirement, or 110% in the starter and growing and 120% in the finishing diets. Recommended lysine levels were 1.10, 1.00 and .85%, while high lysine levels were 1.21, 1.10 and 1.02%, respectively, for starter, growing and finishing diets. Broilers were slaughtered at 28, 35, 42 and 49 days of age for breast meat evaluation. Dietary lysine level did not affect breast meat pH, chemical composition, cooking loss and tenderness. Breast height, width and length were lower, at all ages, when broilers fed diets with high lysine levels. It was concluded that recommended NRC (1994) lysine levels are adequate to maximize breast meat yield and quality. IntroduçãoA produção de filés de peito para atender às necessidades de indústrias de pós-processados ou restaurantes de comidas rápidas tem implicações econômicas importantes para a rentabilidade dos produtores avícolas. Desta forma, existe hoje, uma grande preocupação com o rendimento do peito desossado e com sua qualidade sensorial, principalmente quanto a qualidade pós-abate, representada pela maciez, pH, cor, suculência, sabor, ausência de contaminação e ...

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“…Domestically, nearly 90% of the poultry products sold are cutparts or further processed products (Young and Lyon 1997). Boneless, skinless breast fillets are the most valuable of poultry cutparts, the market for which has remarkably increased over the past few decades (Jones and Grey 1989; Cavitt and Sams 2003). …”

Section: Introductionmentioning

confidence: 99%

Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage

Lee¹,

Saha²,

Xiong³

et al. 2008

Journal of Food Science

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Freezing is the most common and efficient way to maintain the quality of poultry products for long periods of time. However, tougher texture, discoloration, and drying have been reported as a result of long-term frozen storage. The impact of freezing on the tenderness, water-holding capacity, and color of broiler breast fillets was investigated for up to 8 mo. A total of 160 birds were deboned at either 2 or 6 h postmortem (PM). All deboned left fillets were frozen and stored at -18 degrees C for up to 8 mo, while the corresponding right fillets were assessed for texture approximately 24 h after deboning as a control measurement without any freezing treatment. Tenderness was measured by the Meullenet-Owens razor shear. Thaw loss, cooking loss, moisture content, color, and muscle shape profiles were also evaluated. No difference in tenderness was observed during the first 2 mo compared to the control (0 mo), but significantly decreased between 2 and 4 mo. The 8-mo-old fillets were the least tender, with a 31.5% increase in shear energy between 4 and 8 mo. Moisture content of cooked meat gradually decreased, showing a significant drop between 2 and 6 mo of storage, while thaw and cooking loss consistently increased over the entire storage period. The color of the frozen fillets tended to be darker, redder, and less yellow than the control, with increased storage duration. The results suggest that for optimal tenderness, frozen broiler breast fillets are best consumed within 2 mo of freezing.

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Influence of Processing on Product Quality and Yield

Cited by 16 publications

References 94 publications

Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics

Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics

Efeito de Dois Níveis de Lisina e do Sexo sobre o Rendimento e Qualidade da Carne de Peito de Frangos de Corte

Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage

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