EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT
The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system (where three variables L*, a*, b* are estimated: L* for lightness, a* defines redness, and b* defines yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selecte...
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Universidade Federal de Goiás
2019-09-01
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Series: | Ciência Animal Brasileira |
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doaj-49f029b1a2d34edfb5c4bc7afec2b72d2020-11-25T04:08:05ZengUniversidade Federal de GoiásCiência Animal Brasileira1518-27971809-68912019-09-012011138059EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEATDr Cesar Lazaro0Carlos Conte-Júnior1Martín Medina-Vara2Daniel Mota-Rojas3Rosy Cruz-Monterrosa4Isabel Guerrero-Legarreta5Laboratory of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Nacional Mayor de San MarcosDepartment of Food Technology, Faculty of Veterinary, Universidade Federal FluminenseLaboratorio de Etología y Producción Porcina, Universidad Autónoma Metropolitana-XochimilcoLaboratorio de Etología y Producción Porcina, Universidad Autónoma Metropolitana-XochimilcoDepartamento de Alimentos, Universidad Autónoma Metropolitana-LermaDepartamento de Biotecnología, Universidad Autónoma Metropolitana-IztapalapaThe effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system (where three variables L*, a*, b* are estimated: L* for lightness, a* defines redness, and b* defines yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and divided into five groups according to lairage holding time (30 min or 3 h), day/night schedule (daylight or nighttime) and control (no lairage). After slaughtering, breasts (M. Pectoralis major) were removed, stored for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding. Also, a three-hour pre-slaughter holding (daytime or night) resulted in high biogenic amine concentration, increase in lightness (L*), and reduction in redness (a*) during storage. Cadaverine concentration showed a rapid increase from day 6 onward. The time and schedule of chicken lairage is a pre-slaughter stress factor that affects meat quality. Based on these observations, it is recommended to slaughter chickens immediately on arrival at the processing plants. Keywords: biogenic amines, lairage, poultry meat, storage, stress.https://www.revistas.ufg.br/vet/article/view/38059 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Dr Cesar Lazaro Carlos Conte-Júnior Martín Medina-Vara Daniel Mota-Rojas Rosy Cruz-Monterrosa Isabel Guerrero-Legarreta |
spellingShingle |
Dr Cesar Lazaro Carlos Conte-Júnior Martín Medina-Vara Daniel Mota-Rojas Rosy Cruz-Monterrosa Isabel Guerrero-Legarreta EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT Ciência Animal Brasileira |
author_facet |
Dr Cesar Lazaro Carlos Conte-Júnior Martín Medina-Vara Daniel Mota-Rojas Rosy Cruz-Monterrosa Isabel Guerrero-Legarreta |
author_sort |
Dr Cesar Lazaro |
title |
EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT |
title_short |
EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT |
title_full |
EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT |
title_fullStr |
EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT |
title_full_unstemmed |
EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT |
title_sort |
effect of pre-slaughter confinement stress on physicochemical parameters of chicken meat |
publisher |
Universidade Federal de Goiás |
series |
Ciência Animal Brasileira |
issn |
1518-2797 1809-6891 |
publishDate |
2019-09-01 |
description |
The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system (where three variables L*, a*, b* are estimated: L* for lightness, a* defines redness, and b* defines yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and divided into five groups according to lairage holding time (30 min or 3 h), day/night schedule (daylight or nighttime) and control (no lairage). After slaughtering, breasts (M. Pectoralis major) were removed, stored for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding. Also, a three-hour pre-slaughter holding (daytime or night) resulted in high biogenic amine concentration, increase in lightness (L*), and reduction in redness (a*) during storage. Cadaverine concentration showed a rapid increase from day 6 onward. The time and schedule of chicken lairage is a pre-slaughter stress factor that affects meat quality. Based on these observations, it is recommended to slaughter chickens immediately on arrival at the processing plants.
Keywords: biogenic amines, lairage, poultry meat, storage, stress. |
url |
https://www.revistas.ufg.br/vet/article/view/38059 |
work_keys_str_mv |
AT drcesarlazaro effectofpreslaughterconfinementstressonphysicochemicalparametersofchickenmeat AT carloscontejunior effectofpreslaughterconfinementstressonphysicochemicalparametersofchickenmeat AT martinmedinavara effectofpreslaughterconfinementstressonphysicochemicalparametersofchickenmeat AT danielmotarojas effectofpreslaughterconfinementstressonphysicochemicalparametersofchickenmeat AT rosycruzmonterrosa effectofpreslaughterconfinementstressonphysicochemicalparametersofchickenmeat AT isabelguerrerolegarreta effectofpreslaughterconfinementstressonphysicochemicalparametersofchickenmeat |
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