| Autor: |
CIOBANU, Marius M., LAZĂR, Roxana, DIACONU, Emanuiel C., GĂINĂ (DIACONU), Nicoleta, BOIŞTEANU, Paul C. |
| Předmět: |
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| Zdroj: |
Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies; 2014, Vol. 71 Issue 2, p143-146, 4p |
| Abstrakt: |
Consumer acceptability of broiler meat depends on its tenderness and appearance, main cause of incidence hardness broiler meat cutting and boning the carcass before the completion of rigor mortis. Thus, to prevent apparition of rough meat literature describes a number of studies that focused on finding the optimum aging time. Prior to cutting and boning, to obtain juicy meat is needed to apply an early maturation period ranging between 4-6 h. Meat color was expressed by tristim spectral coordinates L*, a*, b* colour space in CIEL* a* b* (AMSA). To determine the force to Warner Bratzler was used texture-meter single bladed TA Instruments Lioyd plus 1 KN. Descriptive analysis of meat quality parameters showed lower values for carcass chilling in drafts submitted for pH, L*, a*, b* and WBSF significant differences (P=0.05) were recorded for pH, brightness and cooking losses. The curing time significantly influenced (P=0.05) analyzed parameters. Acidity of meat, coordinate complementary colors red-green (a*) and yellow-blue (b*) and meat tenderness was assessed by a inverse relationship with increasing aging time. The results described a negative correlation of losses by cooking refrigeration and maturation of acidity, coordinate complementary colors yellow-blue and Warner Bratzler shear force. The main negative effects of meat maturation were open colored pectoral muscle and increase losses by boiling. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
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