Meat Quality of Chicken Breast Subjected to Different Thawing Methods
| Autor: | Oliveira,MR, Gubert,G, Roman,SS, Kempka,AP, Prestes,RC |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Revista Brasileira de Ciência Avícola, Volume: 17, Issue: 2, Pages: 165-171, Published: JUN 2015 Brazilian Journal of Poultry Science v.17 n.2 2015 Brazilian Journal of Poultry Science Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) instacron:FACTA |
| Popis: | Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours) and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature). After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis), water activity (aw), and shear force. Samples were also histologically evaluated by light microscopy. The results indicated that, despite being submitted to fast freezing, thawing affected (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|