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

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorAgricultural Sciences and Technologies Center – CCTA-
Autor(es): dc.creatorVillegas-Cayllahua, Erick Alonso-
Autor(es): dc.creatorde Mello, Juliana Lolli Malagoli-
Autor(es): dc.creatorDutra, Daniel Rodrigues-
Autor(es): dc.creatorde Oliveira, Rodrigo Fortunato-
Autor(es): dc.creatorCavalcanti, ÉrikaNayara Freire-
Autor(es): dc.creatorPereira, Mateus Roberto-
Autor(es): dc.creatorFerrari, Fábio Borba-
Autor(es): dc.creatorde Souza, Rodrigo Alves-
Autor(es): dc.creatorCarneiro, Nívea Maria Gomes Misson-
Autor(es): dc.creatorFidelis, Heloísa de Almeida-
Autor(es): dc.creatorGiampietro-Ganeco, Aline-
Autor(es): dc.creatorde Souza, Pedro Alves-
Autor(es): dc.creatorBorba, Hirasilva-
Data de aceite: dc.date.accessioned2025-08-21T19:37:28Z-
Data de disponibilização: dc.date.available2025-08-21T19:37:28Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-08-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.psj.2023.102702-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/304841-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/304841-
Descrição: dc.descriptionThe objective of the present study was to characterize possible variations in the quality of wooden chicken breast meat during freezing for 12 mo, in order to prove whether the shelf life recommended by the industry allows the storage of that type of meat without compromising its consumption. Three hundred samples of male Cobb 500 broilers slaughtered at 42 d of age were used. Part of the samples (n = 20 normal—control group; n = 20 moderate degree; n = 20 severe degree) were analyzed on the day of collection (beginning), previously kept under refrigeration (4°C). The other samples were stored (−18°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), physical and chemical analyses were performed (per period: n = 20 normal—control group; n = 20 moderate degree; n = 20 severe degree). Color (L*, a*, and b*), pH, water-holding capacity, cooking losses, tenderness, lipid oxidation, chemical composition, cholesterol concentration, mineral profile, and collagen concentration were evaluated. The physicochemical quality of wooden chicken breast meat is significantly altered during frozen storage for 12 mo, being of inferior quality when compared to normal chicken breast meat, which can negatively affect consumer acceptance. However, it should be noted that even after 12 mo of freezing, the meats did not show oxidative rancidity.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionTechnology Department Paulista State University - UNESP, São Paulo-
Descrição: dc.descriptionDarcy Ribeiro State University of Northern Fluminense – UENF Agricultural Sciences and Technologies Center – CCTA, RJ-
Descrição: dc.descriptionTechnology Department Paulista State University - UNESP, São Paulo-
Descrição: dc.descriptionFAPESP: 2018/25447-1-
Idioma: dc.languageen-
Relação: dc.relationPoultry Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectcondition-
Palavras-chave: dc.subjectemerging myopathy-
Palavras-chave: dc.subjectmeat quality-
Palavras-chave: dc.subjectstorage-
Palavras-chave: dc.subjecttenderness-
Título: dc.titleEffect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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