scholarly journals Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE (Pale, Soft, Exudative) meat and DFD-like (Dark, Firm, Dry) meat

2010 ◽  
Vol 53 (5) ◽  
pp. 1161-1167 ◽  
Author(s):  
Roselane Oliveira de Souza Langer ◽  
Gislaine Silveira Simões ◽  
Adriana Lourenço Soares ◽  
Alexandre Oba ◽  
Alessandro Rossa ◽  
...  
Keyword(s):  
Meat Quality ◽  
Pectoralis Major ◽  
Road Transportation ◽  
Breast Meat ◽  
Plant Samples ◽  
Commercial Line ◽  
Exudative Meat ◽  
Broiler Breast

The objective of this work was to investigate the effect of road transportation conditions on the occurrence of broiler PSE-(Pale, Soft, Exudative) and DFD-like (Dark, Firm, Dry) meats in the Brazilian commercial slaughterhouse plant. Samples of Pectoralis major m from 47-day-old broilers of commercial lineage were analyzed. The results indicated that water-bathing birds just before journey over 3.0km promoted the occurrence of 46.0% of PSE and 4.0% of DFD-like meat, while birds under non-water bathing conditions presented 14.7 and 2.0%, respectively. For a distance of 68.0km, the occurrences of PSE-and DFD-like meat were 44.0 and 0.0% under water bathing conditions, and 52.0 and 0.0% without water bathing, respectively. Water bathing at the farm was a critical manoeuvre for increasing the unfavourable truck microenvironment for short journey, whereas conversely for longer journey it was less stressful influencing the broiler breast meat quality.

scholarly journals The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)

2009 ◽  
Vol 52 (spe) ◽  
pp. 205-211 ◽  
Author(s):  
Alexandre Oba ◽  
Mauricio de Almeida ◽  
João Waine Pinheiro ◽  
Elza Iouko Ida ◽  
Denis Fabricio Marchi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Chicken Breast ◽  
Breast Meat ◽  
Commercial Line ◽  
Exudative Meat ◽  
Chicken Breast Meat

The aim of this work was to evaluate the influence of time of broiler chicken transportation and lairage prior to slaughtering on the occurrence of PSE (Pale, Soft, Exudative) meat and Death On Arrival (DOA) under non-commercial conditions in the Brazilian summer. Male birds (n=250) from a commercial line were subjected to different periods of journey (30, 90, and 180 min) and lairage (0, 90, and 180 min) before slaughtering. The occurrence of PSE was higher in broilers subjected to shorter journeys and lairage periods, whereas DOA was more pronounced upon longer periods of transport and lairage. The DOA occurrence percentage was much higher in comparison to commercially available figures, confirming that broiler chickens are very sensitive to both transport and lairage maneuvers.

scholarly journals Effects of Electrical Stunning and Hot Deboning on Broiler Breast Meat Quality

1986 ◽  
Vol 65 (9) ◽  
pp. 1715-1719 ◽  
Author(s):  
J.E. THOMSON ◽  
C.E. LYON ◽  
D. HAMM ◽  
J.A. DICKENS ◽  
D.L. FLETCHER ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

2005 ◽  
Vol 7 (2) ◽  
pp. 123-128 ◽  
Author(s):  
PA Souza ◽  
LM Kodawara ◽  
ERL Pelicano ◽  
HBA Souza ◽  
A Oba ◽  
...  
Keyword(s):  
Pectoralis Major ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals The Effects of Low-Atmosphere Stunning and Deboning Time on Broiler Breast Meat Quality

2008 ◽  
Vol 87 (6) ◽  
pp. 1202-1210 ◽  
Author(s):  
V. Battula ◽  
M.W. Schilling ◽  
Y. Vizzier-Thaxton ◽  
J.M. Behrends ◽  
J.B. Williams ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat

2018 ◽  
Vol 97 (1) ◽  
pp. 337-346 ◽  
Author(s):  
K. Cai ◽  
W. Shao ◽  
X. Chen ◽  
Y.L. Campbell ◽  
M.N. Nair ◽  
...  
Keyword(s):  
Meat Quality ◽  
Pectoralis Major ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Proteome Profile ◽  
Broiler Breast

scholarly journals Effect of holding temperature, shackling, sex, and age on broiler breast meat quality

2012 ◽  
Vol 91 (2) ◽  
pp. 468-477 ◽  
Author(s):  
B.L. Schneider ◽  
R.A. Renema ◽  
M. Betti ◽  
V.L. Carney ◽  
M.J. Zuidhof
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Broiler Breast ◽  
Holding Temperature

scholarly journals Antemortem Holding Temperatures and Broiler Breast Meat Quality

1997 ◽  
Vol 6 (2) ◽  
pp. 180-184 ◽  
Author(s):  
C.G. Patrik Holm ◽  
Daniel L. Fletcher
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Broiler Breast

Growth Performance, Meat Quality, Meat Oxidation and Intestinal Bacterial Contents of Broilers Fed with Garcinia mangostana Peel Extract

2021 ◽  
Author(s):  
U. Pastsart ◽  
O. Pimpa
Keyword(s):  
Small Intestine ◽  
Growth Performance ◽  
Meat Quality ◽  
Biological Activities ◽  
Total Water ◽  
Breast Meat ◽  
Garcinia Mangostana ◽  
Mangosteen Peel ◽  
Broiler Breast ◽  
Peel Extract

Background: Extracts of mangosteen (Garcinia mangostana) peels possess various biological activities such as antioxidants and anti-bacteria. The aim of this study was to investigate the effects of mangosteen peel extract (MPE) on growth performance, meat quality, oxidation of meat and bacterial contents in the small intestine of broilers. Methods: The 192, 7-day-old, chicks were allocated to 4 treatments with 3 replicates per treatment, each replicate containing 16 chicks. Birds were fed diets supplemented with 0, 0.2, 0.4 or 0.8% of MPE for a period of 5 weeks ad libitum. Growth performance was evaluated weekly. At 42 days old, the birds were slaughtered and the breast muscles were sampled from 4 birds per replicate for determining meat quality and oxidation. To determine bacterial quantities, the residue of feed in the small intestine (ilium and ceca) was sampled from one bird per replicate. Result: The results revealed that MPE had no significant effect on growth performance and intestinal bacterial contents. However, it was found that 0.4 to 0.8% of MPE could improve the meat quality by decreasing drip loss and total water loss in muscles. Moreover, 0.8% MPE group tended to be lower in lipid oxidation. This suggests that 0.8% MPE might protect the broiler breast meat against oxidation.

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