alexa Broiler Meat Quality Evaluation Created in Simulated Conditions of Heat | OMICS International | Abstract
ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Broiler Meat Quality Evaluation Created in Simulated Conditions of Heat

Santos Vaz AB1*, Aline G Ganecco1, Juliana Lolli MM1, Mariana P Berton1, Cássia RD1, Greicy Mitzi BM2, Marcel M Boiago3, Luciana Miyagusku4, Hirasilva Borba1 and Pedro A de Souza1

1Faculty of Agrarian and Veterinary Sciences, University Estadual Paulista, Jaboticabal, São Paulo, Brazil

2Federal University of Alagoas, Arapiraca, Maceió, Brazil

3State University of Santa Catarina, Chapecó, Santa Catarina, Brazil

4Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul, Brazil

*Corresponding Author:
Santos Vaz AB
Faculty of Agrarian and Veterinary Sciences
University Estadual Paulista, Jaboticabal
São Paulo, Brazil
Tel: +55-16-3301-4645
E-mail: [email protected]

Received date: October 18, 2016; Accepted date: November 04, 2016; Published date: November 11, 2016

Citation: Santos Vaz AB, Ganecco AG, Lolli MMJ, Berton MP, Cássia RD, et al. (2016) Broiler Meat Quality Evaluation Created in Simulated Conditions of Heat. J Food Process Technol 7: 634. doi: 10.4172/2157-7110.1000634

Copyright: © 2016 Santos Vaz AB, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


The effect of different periods (0, 24, 48 and 72 h) of condition heat on the physical and chemical qualities of broiler meat was evaluated. Five hundred Cobb 500® chicks were used, of which 100 were reared at a thermoneutral temperature, ideal for every rearing stage, constituting the control group. The other 400 animals were reared in a climate chamber at 32 ± 2°C, simulated conditions heat for birds. The physical and chemical qualities of the meat was evaluated at 21, 35, and 42 days. This experiment was carried out using a completely randomized design with a factorial of 2 × 4 (temperature and periods of conditions heat, respectively) and four replicates. The means were compared by Tukey`s test at the 5% significance level. It was found that the heat affected the qualitative properties of the meat, particularly its lipid oxidation, water retention capacity, shear force, r value, and pH. Microbiological assessment was carried out on days 21, 35, and 42. The temperature treatments were not found to be associated with the occurrence of associated with the occurrence of any of the microbial species considered.


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