Correction to: in-transit development of color abnormalities in turkey breast meat during winter season

Autor: Danielle C. B. Honorato, Fernanda G. Paião, Paulo D. Guarnieri, Massami Shimokomaki, Rafael H. Carvalho, Alexandre Oba, Elza Iouko Ida, Adriana Lourenço Soares, Mayka Reghiany Pedrão

Publikováno v: Journal of Animal Science and Technology

The poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, firm and dry (DFD) meat can develop in meat as a result of short- and long-term stress, respectively. These abnormalities are impacted by pre-slaughter ani

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9de7c92f73da83db091e12081f04450
https://doi.org/10.1186/s40781-018-0162-z

In-transit development of color abnormalities in turkey breast meat during winter season

Autor: Rafael H. Carvalho, Fernanda G. Paião, Adriana Lourenço Soares, Massami Shimokomaki, Paulo D. Guarnieri, Alexandre Oba, Danielle C. B. Honorato, Elza Iouko Ida, Mayka Reghiany Pedrão

Publikováno v: Journal of Animal Science and Technology

Background The poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, firm and dry (DFD) meat can develop in meat as a result of short- and long-term stress, respectively. These abnormalities are impacted by pre-sl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d93f335bb168b762e6c596ead377732
https://doi.org/10.1186/s40781-017-0157-1

Assessment of turkey vehicle container microclimate on transit during summer season conditions

Autor: Rafael H, Carvalho, Danielle C B, Honorato, Paulo D, Guarnieri, Adriana L, Soares, Mayka R, Pedrão, Alexandre, Oba, Fernanda G, Paião, Elza I, Ida, Massami, Shimokomaki

Publikováno v: International journal of biometeorology. 62(6)

This study evaluated the formed microclimate commercial truck transport practices effects on the turkeys' welfare by measuring Dead on Arrival (DOA) index and pale, soft, and exudative (PSE-like) meat occurrence. The experimental design was entirely

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::db1de0c7f07504d69e4c59b7c80acde4
https://pubmed.ncbi.nlm.nih.gov/29362871

Biochemical and sensorial evaluation of intact and boned broiler breast meat tenderness during ageing

Autor: Massami Shimokomaki, Pauline R. Kriese, Paulo D. Guarnieri, Adriana Lourenço Soares, Sandra Helena Prudencio, Elza Iouko Ida

Publikováno v: Food Chemistry. 104:1618-1621

Meat tenderness is the main characteristic demanded by consumers and is affected by rigor mortis development and proteolysis activities, both of which occur during carcass refrigeration. In this work, we demonstrate that broiler breast fillet tendern

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::102481406c607b655b87923f30f47c25
https://doi.org/10.1016/j.foodchem.2007.03.003

Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities

Autor: Makoto Matsushita, Denis Fabrício Marchi, Adriana Lourenço Soares, Paulo D. Guarnieri, Massami Shimokomaki, Adriana Aparecida Droval, Elza Iouko Ida

Publikováno v: Brazilian Archives of Biology and Technology v.52 n.6 2009
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 52, Issue: 6, Pages: 1513-1518, Published: DEC 2009
Brazilian Archives of Biology and Technology, Vol 52, Iss 6, Pp 1513-1518 (2009)

The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::befbd400e9e0397dfd240c3059d9c99a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600023