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Avaliação físico química de peitos de frango com estrias brancas e peito madeira na elaboração de produtos emulsionados cozidos

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Bibliographic Details
Main Author: Oliveira, Jair Rodrigues de
Publication Date: 2016
Format: Master thesis
Language: por
Source: Repositório Institucional da UPF
Download full: https://repositorio.upf.br/handle/123456789/1592
Summary: Due to the two casting defects in broilers flocks, White Striping and Wooden Breast, have significant losses in poultry slaughterhouses, the health judgments criteria adopted by federal law. In order to mitigate these losses in order to reduce waste and loss it was underwritten this research. It was collected meat samples with these two defects and meat without changes. There were made microbiological analysis and physical chemical for them. Related to these samples it was prepared the product mortadella, by testing different proportions (25%, 50%, 75% and 100%) for each defect, and a sample (100%) without any defect (control). These were evaluated related to their chemical composition (protein, moisture, lipids and ash), pH and Eber reaction. Concomitantly, it was made sensory evaluation. The result of physicochemical analyzes found for breast without changes, White Striping and Wooden Breast are in accordance with Brazilian legislation. Also the mortadella prepared from these meats presented results according to the Technical Regulation of Identity and Quality - RTIQ. The sensory evaluation indicated that there was no significant difference between the mortadella. These results indicate that the meat presenting these changes can be used in the preparation of boiled emulsified products.
Summary:Due to the two casting defects in broilers flocks, White Striping and Wooden Breast, have significant losses in poultry slaughterhouses, the health judgments criteria adopted by federal law. In order to mitigate these losses in order to reduce waste and loss it was underwritten this research. It was collected meat samples with these two defects and meat without changes. There were made microbiological analysis and physical chemical for them. Related to these samples it was prepared the product mortadella, by testing different proportions (25%, 50%, 75% and 100%) for each defect, and a sample (100%) without any defect (control). These were evaluated related to their chemical composition (protein, moisture, lipids and ash), pH and Eber reaction. Concomitantly, it was made sensory evaluation. The result of physicochemical analyzes found for breast without changes, White Striping and Wooden Breast are in accordance with Brazilian legislation. Also the mortadella prepared from these meats presented results according to the Technical Regulation of Identity and Quality - RTIQ. The sensory evaluation indicated that there was no significant difference between the mortadella. These results indicate that the meat presenting these changes can be used in the preparation of boiled emulsified products.

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