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
Rok vydání: 2018
Předmět:
Zdroj: Journal of Animal Science and Technology
ISSN: 2055-0391
DOI: 10.1186/s40781-018-0162-z
Popis: 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 animal welfare.This work evaluated the effects of open vehicle container microclimate, throughout the 38 ± 10 km journey from the farm to the slaughterhouse, on commercially turkey transported during the Brazilian winter season. The journey was initiated immediately after water bath in truck fitted with portable Kestrel anemometers to measure air ventilation, relative humidity, temperature and ventilation.The inferior compartments of the middle and rear truck regions showed highest temperature and relative humidity, and lower air ventilation. In addition, the superior compartments of the front truck regions presented lower temperature and wind chill, and highest air ventilation. The breast meat samples from animals located at the inferior compartments of the middle and rear truck regions and subjected to with water bath (WiB) treatment presented highest DFD-like and had lowest PSE-like meat incidence than those from animals located at other compartments within the container. Lower incidence of PSE-like meat was observed in birds without water bath (WoB).Assessment on turkeys transported under Brazilian southern winter conditions revealed that breast meat quality can be affected by relative humidity, air ventilation, temperature, and transport under subtropical conditions promoting color abnormalities and the formation of simultaneously PSE-like and DFD-like meat.
Databáze: OpenAIRE
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