Incidence and physical properties of PSE chicken meat in a commercial processing plant

Rg Garcia,Lw De Freitas,Rm Farias,Cm Komiyama,Ama Gabriel,Fr Caldara,Aw Schwingel,Icl Almeida Paz,Jd Graciano

doi:10.1590/s1516-635x2010000400003

Abstract

It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determined using a portable colorimeter (Minolta, model CR-400) in a commercial processing plant. Fillets were considered pale when their L* was ≥49. Out of those samples, 30 fillets with normal color and 30 pale fillets were evaluated as to pH, drip loss, cooking loss, water holding capacity, shear force, and submitted to sensorial analysis. An incidence of 10.20% PSE meat was determined. Pale and normal fillets presented significantly different (p≤0.05) pH values, L* and a* values, water holding capacity, drip loss, and cooking loss, demonstrating changes in the physical properties of PSE meat. Shear force and sensorial characteristics were not different (p>0.05) between pale and normal fillets. Despite the significant differences in meat physical properties, these were not perceived by consumers in terms of tenderness, aspect, and flavor. The observed incidence of PSE may cause losses due to its low water retention capacity.

Highlights

Poultry meat production has undergone many changes in the last few years
It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products
Out of the breast fillets classified as PSE and normal, 30 normal and 30 pale fillets were selected for the evaluation of pH, color, drip loss, water holding capacity (WHC), cooking loss, shear force, and sensorial analysis

Summary

INTRODUCTION

Poultry meat production has undergone many changes in the last few years. Parts are increasingly sold relative to whole carcasses. The condition is explained by a pH usually lower than 5.8 combined with high muscle temperature - usually higher than 35°C - at the beginning of rigor mortis (Takahashi et al, 2008) This is due to the rapid metabolic transformation of glycogen into lactic acid, which results in achieving ultimate pH before carcass cools, causing protein denaturation, and meat becomes pale, soft, and exudative and have its functional qualities compromised (Komiyama, 2006; Ludtke, 2009). Lara (2003) studied the incidence of PSE meat in broilers submitted or not to stress in the pre-slaughter period and found incidences of 35.30% and 37.08% for non-stressed and stressed birds, respectively Based on these considerations, the present study aimed at evaluating the incidence and physical properties of PSE chicken meat in a commercial processing plant

MATERIAL AND METHODS

RESULTS AND DISCUSSION

CONCLUSIONS