Qualidade da carne de frango: relação com carnes PSE e instrução normativa 210/1998

• Ano de defesa: 2013
• Autor(a) principal: Kato, Talita
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Londrina; Programa de Pós-Graduação em Tecnologia de Alimentos
• Palavras-chave em Português: Carne - Qualidade; Indústria avícola; Meat - Quality; Poultry industry
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/622

An important issue faced by poultry industry is the processing of meat known as PSE (pale, soft, exudative), which are a result of ante mortem conditions misguided and stressful to the animals that are submitted, causing an accelerated rigor mortis affects the functional properties. This study was divided into two experiments. The first objective (Experiment 1) was to investigate the relationship between PSE meat chicken and water loss in frozen carcasses supermarkets in Londrina/PR. And the second objective (experiment 2) was to evaluate the establishment of glycolysis in chicken breasts in a processing line in the state of Paraná, monitoring the formation of PSE meat during rigor mortis. Experiment 1 was carried out with 6 frozen chicken carcasses of 5 brands acquired local supermarket (n = 30) and were analyzed for pH, water holding capacity (WHC) and Drip test. Experiment 2 was conducted in a commercial slaughterhouse, Cobb lineage, mixed gender aged 47 days (n = 300). pH, temperature and color (L *) was determined in samples of chicken breast meat after 0,17h, 3,5h, 6,5h and 24.0h post mortem stored at temperatures of 36,63°C, 5,82°C, 5,81°C to 3,91°C, respectively. The results of experiment 1 showed that the five brands, three had values above 6.0% of water loss by thawing, and the highest value was obtained for a sample that showed pH and CRA characteristic of PSE meat. Thus, it can be concluded that the PES phenomenon promotes the release of water during the thawing more leading to an erroneous interpretation of Brazilian laws related to the release of water from carcasses during thawing. As for Experiment 2 results showed the formation of 0,33%, 0,67%, 9,25% and 24,72% for PSE, indicating that according to the periods analyzed, only after 24h post mortem is possible determine the incidence of the phenomenon in PSE meat chicken breast under commercial conditions.