Tenderness Analysis of Muscles Fixed in Formaldehyde and Kept in 0.5% Sodium Benzoate and 0.5% Acetic Acid Solution / Análise da textura de músculos submetidos à fixação em formaldeído e conservação em solução de benzoato de sódio 0,5% e ácido acético 0,5%

Background: Tissue texture, or tenderness, may be checked-out by analyzing the force necessary to cause muscle fibers rupture (shearing force) and the result is expressed in kilogram-force (kgf). The aim of this paper was to analyze the texture of broiler chicken breast muscles fi xed in a 10% formaldehyde solution and kept in a 0.5% sodium benzoate and 0.5% acetic acid solution up to 180 days so any alteration regarding resistance and the best moment for dissection could be described. Materials, Methods & Results: Forty chicken breasts were used and muscle texture was analyzed by the shearing force whose values were correspondent to the maximum force necessary to chisel the samples. Eight of 40 breasts were taken as a control group (fresh muscles). The remaining breast muscles were fi xed in a 4% formaldehyde solution and kept in plastic containers with this solution during seven days and, then, eight breasts went through texture analysis. The 24 remaining breasts were set in plastic containers with 0.5% sodium benzoate and 0.5% acetic acid solution. The texture analyses were taken out at 30, 90 and 180 days of conservation, and eight breasts were used in each time. The shearing force was obtained for each sample and, just before cutting, muscles were washed in running water for 24 h so the excess of the conservation agent could be removed. Data were submitted to statistic

Background:  Tissue  texture,  or  tenderness,  may  be  checked-out  by  analyzing  the  force  necessary  to  cause  muscle  fibers rupture  (shearing  force)  and  the  result  is  expressed  in  kilogram-force  (kgf).  The  aim  of  this  paper  was  to  analyze  the  texture of  broiler  chicken  breast  muscles  fi  xed  in  a  10%  formaldehyde  solution  and  kept  in  a  0.5%  sodium  benzoate  and  0.5%  acetic acid  solution  up  to  180  days  so  any  alteration  regarding  resistance  and  the  best  moment  for  dissection  could  be  described.Materials,  Methods  &  Results:  Forty  chicken  breasts  were  used  and  muscle  texture  was  analyzed  by  the  shearing  force whose  values  were  correspondent  to  the  maximum  force  necessary  to  chisel  the  samples.  Eight  of  40  breasts  were  taken as  a  control  group  (fresh  muscles).  The  remaining  breast  muscles  were  fi  xed  in  a  4%  formaldehyde  solution  and  kept in  plastic  containers  with  this  solution  during  seven  days  and,  then,  eight  breasts  went  through  texture  analysis.  The  24 remaining  breasts  were  set  in  plastic  containers  with  0.5%  sodium  benzoate  and  0.5%  acetic  acid  solution.  The  texture analyses  were  taken  out  at  30,  90  and  180  days  of  conservation,  and  eight  breasts  were  used  in  each  time.  The  shearing force  was

Tenderness Analysis of Muscles Fixed in Formaldehyde and Kept in 0.5% Sodium Benzoate and 0.5% Acetic Acid Solution / Análise da textura de músculos submetidos à fixação em formaldeído e conservação em solução de benzoato de sódio 0,5% e ácido acético 0,5%

Background: Tissue texture, or tenderness, may be checked-out by analyzing the force necessary to cause muscle fibers rupture (shearing force) and the result is expressed in kilogram-force (kgf). The aim of this paper was to analyze the texture of broiler chicken breast muscles fi xed in a 10% formaldehyde solution and kept in a 0.5% sodium benzoate and 0.5% acetic acid solution up to 180 days so any alteration regarding resistance and the best moment for dissection could be described. Materials, Methods & Results: Forty chicken breasts were used and muscle texture was analyzed by the shearing force whose values were correspondent to the maximum force necessary to chisel the samples. Eight of 40 breasts were taken as a control group (fresh muscles). The remaining breast muscles were fi xed in a 4% formaldehyde solution and kept in plastic containers with this solution during seven days and, then, eight breasts went through texture analysis. The 24 remaining breasts were set in plastic containers with 0.5% sodium benzoate and 0.5% acetic acid solution. The texture analyses were taken out at 30, 90 and 180 days of conservation, and eight breasts were used in each time. The shearing force was obtained for each sample and, just before cutting, muscles were washed in running water for 24 h so the excess of the conservation agent could be removed. Data were submitted to statistic

Background:  Tissue  texture,  or  tenderness,  may  be  checked-out  by  analyzing  the  force  necessary  to  cause  muscle  fibers rupture  (shearing  force)  and  the  result  is  expressed  in  kilogram-force  (kgf).  The  aim  of  this  paper  was  to  analyze  the  texture of  broiler  chicken  breast  muscles  fi  xed  in  a  10%  formaldehyde  solution  and  kept  in  a  0.5%  sodium  benzoate  and  0.5%  acetic acid  solution  up  to  180  days  so  any  alteration  regarding  resistance  and  the  best  moment  for  dissection  could  be  described.Materials,  Methods  &  Results:  Forty  chicken  breasts  were  used  and  muscle  texture  was  analyzed  by  the  shearing  force whose  values  were  correspondent  to  the  maximum  force  necessary  to  chisel  the  samples.  Eight  of  40  breasts  were  taken as  a  control  group  (fresh  muscles).  The  remaining  breast  muscles  were  fi  xed  in  a  4%  formaldehyde  solution  and  kept in  plastic  containers  with  this  solution  during  seven  days  and,  then,  eight  breasts  went  through  texture  analysis.  The  24 remaining  breasts  were  set  in  plastic  containers  with  0.5%  sodium  benzoate  and  0.5%  acetic  acid  solution.  The  texture analyses  were  taken  out  at  30,  90  and  180  days  of  conservation,  and  eight  breasts  were  used  in  each  time.  The  shearing force  was