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Author Ferrari, Mjgs ♦ Zucatto, Daa ♦ Bersot, Ls ♦ Sereno, Mj ♦ Mariussi, Ac ♦ Garcezneto, Af
Source Directory of Open Access Journals (DOAJ)
Content type Text
Publisher Fundação APINCO de Ciência e Tecnologia Avícolas
File Format HTM / HTML
Date Created 2016-12-11
Language English
Subject Domain (in LCC) SF1-1100 ♦ SF600-1100 ♦ QL1-991
Subject Keyword Agriculture ♦ Chicken ♦ Water absorption ♦ Poultry meat ♦ Science ♦ Animal culture ♦ Veterinary medicine ♦ Carcasses ♦ Water ♦ Zoology
Abstract ABSTRACT The objectives of the present study were to evaluate the water and protein contents and the water-to-protein ratio of chicken parts before and after the pre-chilling process, to compare these results with the values officially recommended by the Brazilian Ministry of Agriculture, and to evaluate the effect of genetic strain and sex on these parameters. Water (%) and protein (%) contents, and water-to-protein ratio (WPR) of boneless and skinless breast (FILLETS) and breast with bone and skin (BREAST) were determined before (BPC) and after (APC) carcass pre-chilling. A total of 585 samples were evaluated: 221 fillets/male, 216 breasts/male, 76 fillets/female, and 72 fillets/female of four different broilers strains were evaluated before (BPC) and after (APC) samples. Water and protein contents and water-to-protein ratio were determined according to the Brazilian legislation. Results showed that there were no significant differences between genetic strains (p<0.05) neither in samples collected before or after the chiller. There were no statistical differences in the parameters studied among genetic strains. However, a high percentage of male breast samples presented water level and water-to-protein ratio above the official limits already before pre-chilling.
ISSN 1516635X
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG ♦ Career/Technical Study
Learning Resource Type Article
e-ISSN 1516635X
Journal Brazilian Journal of Poultry Science
Volume Number 18
Issue Number 2
Page Count 4
Starting Page 299
Ending Page 302

Source: Directory of Open Access Journals (DOAJ)