ABSTRACT
Freezing has been widely used as the safest and most economical preservation method for poultry meat because on the frozen meat the microbial activity is paralyzed, the enzymatic and the speed of chemical reactions are substantially reduced. So, the aim of this current study was to analyze the efficiency of different methods of freezing over the maintenance of quality of frozen meat when it is compared to in natura meat intend for laboratory tests. It was used 50 Pectoralis major muscles from deboned chicken breasts, which was submitted to four different methods of freezing (domestic freezer, freezer -20C, freezer -70C and liquid nitrogen). The samples were previously weighed, individually packed in vacuum or with aluminum foil (in the case of the samples that would be frozen with liquid nitrogen) and storage in low temperature for 30 days. The samples frozen with liquid nitrogen were kept on freezer -20ºC after fast freezing. The following parameters were analyzed: water holding capacity (WHC), cooking weight loss (CWL) and shear force (SF). The WHC was evaluated using the compression method and its determination was given by the difference between the initial weight and the final weight. The CWL was determined in samples of deboned muscles packed in plastic bags and cooked in water bath (85ºC) for 30 minutes. The CWL determination was given by the difference between the ini
O artigo não apresenta resumo em português.
ABSTRACT
Spent birds are usually used in the industry to make processed foods. This occurs due to the advanced age of these birds and the small price per kilogram of them. As well, the consumer is not used to buy meat of spent birds, thinking that this meat has a lower quality then the commercial one, found at the markets. Today, in Brazil, white spent males are sold for R$ 0.55/kg and red ones for R$ 0.65/kg. According to these, the aim of this study was to compare the chemical composition of birds with the ideal age to slaughter and birds in a spent age. It was used the Pectoralis major muscle from ten deboned carcasses of slow growth lineage at the ideal age to slaughter (85 days) and ten of spent birds (70 weeks) obtained from a commercial slaughterhouse. After the slaughter and rigor mortis process, they were carried to the Laboratory of Animal Products Technology. The breasts were crushed in a compact industrial mill and the meat was placed (100g of average weight) in an aluminum pot (or aluminum lunch box). These pots were carried to a forced ventilation heater with temperature of 65ºC and took off 72 hours later. The dried meat was crushed again in a ball mill, the dusted meat placed in porcelain crucibles and carried to a new dry at 105ºC in other heater to determine the humidity percentage. After this process, 0.1g of the sample dried was weighed in triplets to total nitrogen
O artigo não apresenta resumo em português.
ABSTRACT
Spent birds are usually used in the industry to make processed foods. This occurs due to the advanced age of these birds and the small price per kilogram of them. As well, the consumer is not used to buy meat of spent birds, thinking that this meat has a lower quality then the commercial one, found at the markets. Today, in Brazil, white spent males are sold for R$ 0.55/kg and red ones for R$ 0.65/kg. According to these, the aim of this study was to compare the chemical composition of birds with the ideal age to slaughter and birds in a spent age. It was used the Pectoralis major muscle from ten deboned carcasses of slow growth lineage at the ideal age to slaughter (85 days) and ten of spent birds (70 weeks) obtained from a commercial slaughterhouse. After the slaughter and rigor mortis process, they were carried to the Laboratory of Animal Products Technology. The breasts were crushed in a compact industrial mill and the meat was placed (100g of average weight) in an aluminum pot (or aluminum lunch box). These pots were carried to a forced ventilation heater with temperature of 65ºC and took off 72 hours later. The dried meat was crushed again in a ball mill, the dusted meat placed in porcelain crucibles and carried to a new dry at 105ºC in other heater to determine the humidity percentage. After this process, 0.1g of the sample dried was weighed in triplets to total nitrogen
O artigo não apresenta resumo em português.
ABSTRACT
Freezing has been widely used as the safest and most economical preservation method for poultry meat because on the frozen meat the microbial activity is paralyzed, the enzymatic and the speed of chemical reactions are substantially reduced. So, the aim of this current study was to analyze the efficiency of different methods of freezing over the maintenance of quality of frozen meat when it is compared to in natura meat intend for laboratory tests. It was used 50 Pectoralis major muscles from deboned chicken breasts, which was submitted to four different methods of freezing (domestic freezer, freezer -20C, freezer -70C and liquid nitrogen). The samples were previously weighed, individually packed in vacuum or with aluminum foil (in the case of the samples that would be frozen with liquid nitrogen) and storage in low temperature for 30 days. The samples frozen with liquid nitrogen were kept on freezer -20ºC after fast freezing. The following parameters were analyzed: water holding capacity (WHC), cooking weight loss (CWL) and shear force (SF). The WHC was evaluated using the compression method and its determination was given by the difference between the initial weight and the final weight. The CWL was determined in samples of deboned muscles packed in plastic bags and cooked in water bath (85ºC) for 30 minutes. The CWL determination was given by the difference between the ini
O artigo não apresenta resumo em português.