Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation

Brazilian Archives of Biology and Technology

Talita Kato²  Claudia Freitas Barbosa¹  Elza Iouko Ida¹  Adriana Lourenço Soares¹  Massami Shimokomaki²  Mayka Reghiany Pedrao² 

[1] ,Universidade Tecnológica Federal do ParanáLondrina PR ,Brasil

关键词: drip loss;    water absorption;    water holding capacity;   

DOI  :  10.1590/S1516-89132013000600015

来源: SciELO

【 摘 要 】

The objective of this work was to investigate the relationship between poultry PSE meat and water loss of frozen chicken carcass in two experiments. The first experiment was carried out in commercial abattoir. Poultry carcass were classified as PSE meat (n=59) (pH <5.8) and control samples (n=55) (pH >5.8). Water absorption and drip test were performed according to the Brazilian legislation methodologies. The second experiment was carried out with commercial whole five brands frozen carcasses purchased from the local supermarkets (n=30) and analyzed for pH, water holding capacity (WHC) and drip test. PSE poultry meats absorbed 3.59% of water during the processing similar to the control samples; however, released 0.38% more water during thawing of the carcasses. From these five brands evaluated, three presented drip values above 6.0%. The highest drip value was showed by the brand sample that had pH and WHC values characteristics of PSE meat. It could be postulated that PSE meat phenomenon promoted more water release during thawing leading to a misinterpretation in relation to the Brazilian legislation for water carcass liberation during thawing.

【 授权许可】

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