Effect of freezing on the quality of breast meat from broilers affected by White Striping myopathy

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorAgricultural Sciences and Technologies Center – CCTA-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.creatorPereira, Mateus R.-
Autor(es): dc.creatorMello, Juliana L.M.-
Autor(es): dc.creatorOliveira, Rodrigo F.-
Autor(es): dc.creatorVillegas-Cayllahua, Erick A.-
Autor(es): dc.creatorCavalcanti, Erika N.F.-
Autor(es): dc.creatorFidelis, Heloisa A.-
Autor(es): dc.creatorFerrari, Fábio B.-
Autor(es): dc.creatorGiampietro-Ganeco, Aline-
Autor(es): dc.creatorSouza, Pedro A.-
Autor(es): dc.creatorBorba, Hirasilva-
Data de aceite: dc.date.accessioned2025-08-21T22:05:55Z-
Data de disponibilização: dc.date.available2025-08-21T22:05:55Z-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2022-01-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.psj.2021.101607-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/233908-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/233908-
Descrição: dc.descriptionThe aim of this study was to evaluate possible changes in the quality of chicken breast meat containing white stripes during freezing for 12 mo. Samples of Pectoralis major muscle from male Cobb 500 broilers containing white stripes in moderate and severe degrees were used, as well as samples from a control group (normal – absence of myopathies). Part of the samples (n = 60; n = 20 for each severity degree) were analyzed on the day of collection (beginning) and the rest (n = 240) was frozen (−20°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), color, pH, water holding capacity, cooking loss, tenderness, lipid oxidation, chemical composition, cholesterol and collagen concentrations, myofibrillary fragmentation, and sarcomere length were analyzed. Microbiological analysis of samples was performed at the beginning and after 12 mo of freezing. Myopathy linked to freezing showed results of increased meat tenderness, with reduction of crude protein and mineral matter and increase of moisture, fat, and cholesterol, without affecting the meat's collagen percentages. However, these variations with the onset of myopathy do not compromise the consumption of broiled chicken breast meat, kept frozen for up to 12 mo.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionPaulista State University - UNESP Technology Department-
Descrição: dc.descriptionDarcy Ribeiro State University of Northern Fluminense – UENF Agricultural Sciences and Technologies Center – CCTA-
Descrição: dc.descriptionUniversity of São Paulo - USP Faculty of Animal Science and Food Engineering-
Descrição: dc.descriptionPaulista State University - UNESP Technology Department-
Descrição: dc.descriptionFAPESP: 2018/25447-1-
Idioma: dc.languageen-
Relação: dc.relationPoultry Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectchicken breast meat-
Palavras-chave: dc.subjectmeat quality-
Palavras-chave: dc.subjectstorage-
Palavras-chave: dc.subjectwhite striping-
Título: dc.titleEffect of freezing on the quality of breast meat from broilers affected by White Striping myopathy-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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