Incidence and physical properties of PSE chicken meat in a commercial processing plant

• Published in: Brazilian Journal of Poultry Science 2010-12, Vol.12 (4), p.233-237
• Main Authors: Garcia, RG(Universidade Federal da Grande Dourados Faculdade de Ciências Agrárias), Freitas, LW de(Universidade Federal da Grande Dourados Faculdade de Ciências Agrárias), Schwingel, AW(Universidade Federal da Grande Dourados Faculdade de Ciências Agrárias), Farias, RM(Universidade Federal da Grande Dourados Faculdade de Ciências Agrárias), Caldara, FR(Universidade Federal da Grande Dourados Faculdade de Ciências Agrárias), Gabriel, AMA(Universidade Federal da Grande Dourados Faculdade de Ciências Agrárias), Graciano, JD(Universidade Federal da Grande Dourados Faculdade de Ciências Agrárias), Komiyama, CM(Universidade Estadual Paulista Faculdade de Medicina Veterinária e Zootecnia), Almeida Paz, ICL(Universidade Federal da Grande Dourados Faculdade de Ciências Agrárias)
• Format: Article
• Language: English
• Subjects: AGRICULTURE, DAIRY & ANIMAL SCIENCE; Meat color; meat pH; ORNITHOLOGY; pale meat; poultry production; water retention capacity
• ISSN: 1516-635X; 1806-9061; 1516-635X; 1806-9061
• DOI: 10.1590/S1516-635X2010000400003

It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400) in a commercial processing plant. Fillets were considered pale when their L* was >49. Out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to pH, drip loss, cooking loss, water holding capacity, shear force, and submitted to sensorial analysis. An incidence of 10.20% PSE meat was determined. Pale and normal fillets presented significantly different (p