Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities

The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat (p<0.05). The fatty acid profile was also signi...

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Bibliographic Details
Main Authors:	Adriana Lourenço Soares, Denis Fabrício Marchi, Makoto Matsushita, Paulo Donizeti Guarnieri, Adriana Aparecida Droval, Elza Iouko Ida, Massami Shimokomaki
Format:	Article
Language:	English
Published:	Instituto de Tecnologia do Paraná (Tecpar) 2009-12-01
Series:	Brazilian Archives of Biology and Technology
Subjects:	PSE meat DFD meat arachidonic acid
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600023

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