Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems

The aim of the present research was to evaluate the influence of organic and non-organic production systems on color stability and lipid oxidation of broiler meat Pectoralis major (PM) stored under refrigeration (4°C) for 9 days. PM samples from organic (ORG) and non-organic (NORG) production system...

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Bibliographic Details
Published in:Poultry science 2017-03, Vol.96 (3), p.747-753
Main Authors: Viana, F M, Canto, A C V C S, Costa-Lima, B R C, Salim, A P A A, Conte-Junior, C A
Format: Article
Language:English
Subjects:
Animal Husbandry - methods
Animals
Chickens
Color
Lipid Metabolism
Meat - analysis
Meat - standards
Organic Agriculture
Oxidation-Reduction
Pectoralis Muscles - physiology
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Summary:The aim of the present research was to evaluate the influence of organic and non-organic production systems on color stability and lipid oxidation of broiler meat Pectoralis major (PM) stored under refrigeration (4°C) for 9 days. PM samples from organic (ORG) and non-organic (NORG) production systems were compared based on physicochemical analyses (instrumental color, myoglobin concentration, metmyoglobin reducing activity (MRA), pH, and lipid oxidation) performed in 4 different trials (n = 4). In general, NORG broilers demonstrated higher (P 
ISSN:0032-5791
1525-3171
DOI:10.3382/ps/pew331