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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2015 > Volume 14 Number 9 > Rafael H. Carvalho , Danielle C.B. Honorato , Paulo D. Guarnieri , Adriana L. Soares , Mayka R. Pedrao ,

Glycolysis Rate Delay in Turkey Breast Pectoralis major m. in a Commercial Air Chilling Processing Line and Meat Qualities

Rafael H. Carvalho , Danielle C.B. Honorato , Paulo D. Guarnieri , Adriana L. Soares , Mayka R. Pedrao ,
Fernanda G. Paiao , Alexandre Oba , Elza I. Ida and Massami Shimokomaki 4 1 2 1,4 Department of Veterinary Preventive Medicine, Department of Food Science and Technology, 1 2 Londrina State University, Londrina, PR, Brazil Sao Paulo University, Sao Paulo, SP, Brazil 3 Parana Federal Technological University in Londrina, Campus Londrina, Londrina, PR, Brazil
Abstract :

The development of Rigor mortis (RM) in turkey Pectoralis major under routine commercial plant conditions was described. Carcass samples (n = 40) were refrigerated by air chill (AC) in a processing line and the final temperature (T) of 4°C was reached after 7 h Postmortem (PM) and the ultimate pH (pHu) of 5.68 was achieved after 24 h PM. For results comparison, carcasses were kept at ambient temperature (AT), averaging 20±2°C and the pHu of 5.67 was reached after 5 h PM. The AC samples presented darker and higher water holding capacity values compared to AT samples after 10 h PM while at 24 h PM these results did not differ between delay and fast glycolysis. Finally, the rate of glycolysis was directly affected by air refrigeration and the fillet samples should be processed at 24 h PM to ensure complete RM onset thus preventing the decrease of meat qualities. 

Keywords :
Meat color, pH curve, temperature, water holding capacity

Date Deposited : 05 Jan 2016 09:06

Last Modified : 05 Jan 2016 09:06

Official URL: http://www.pjbs.org/ijps/14(9).htm

Volume 14, Number 9, - 2015 , ISSN 1682-8356

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