The Influence of Refrigeration Method and Maturation Time in Broiler Meat Quality
Abstract
Consumer acceptability of broiler meat depends on its tenderness and appearance, main cause of incidence hardness broiler meat cutting and boning the carcass before the completion of rigor mortis. Thus, to prevent apparition of rough meat literature describes a number of studies that focused on finding the optimum aging time. Prior to cutting and boning, to obtain a juicy meat is needed to apply an early maturation period ranging between 4 - 6 h.
Meat colour was expressed by tristim spectral coordinates L*, a*, b* colour space in    CIEL* a* b* (AMSA). To determine the force to Warner Bratzler used texture-meter single bladed TA Instruments Lioyd plus 1 KN.
Descriptive analysis of meat quality parameters showed lower values for carcass chilling in drafts submitted for pH, L*, a*, b* and WBSF significant differences (P ≤ 0.05) were recorded for pH, brightness and cooking losses. The curing time significantly influenced (P ≤ 0.05) analysed parameters. Acidity of meat, coordinate complementary colours red - green (a*) and yellow - blue (b*) and meat tenderness was assessed by a inverse relationship with increasing aging time.
The results described a negative correlation of losses by cooking refrigeration and maturation of acidity, coordinate complementary colours yellow - blue and Warner Bratzler shear force. The main negative effects of meat maturation were open coloured pectoral muscle and increase losses by boiling.
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