SciELO - Scientific Electronic Library Online

vol.60 issue231Molecular markers related to marbling in Uruguayan Creole cattleStability and Adaptability of Pennisetum sp. clones under pasture: Ocular spot author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google


Archivos de Zootecnia

On-line version ISSN 1885-4494Print version ISSN 0004-0592


GIAMPIETRO-GANECO, A. et al. Physical and sensory qualities parameters of spent broiler breeders meat. Arch. zootec. [online]. 2011, vol.60, n.231, pp.717-724. ISSN 1885-4494.

The present study evaluated the physical and sensory parameters of spent broiler breeders meat, with different types of seasoning and stored on vacuum package during 0, 24 and 48 hours (4oC) and 30 days (-15oC). The Pectoralis major muscles (breast) of spent broiler breeders with approximately 80 weeks of age were used. The breasts were deboned, weighted and injected with different seasonings, which were diluted (4%) in 7% brine. They were distributed in a completely randomized experimental design in a 4x4 factorial arrangement (4 seasoning types and 4 storage times) with sixteen treatments and four repetitions. The pH, color, water retention capacity, cooking loss, shear force and sensory analyze (flavor, texture, global acceptance) were the evaluated characteristics. The results showed an interaction between the seasoning type and storage time in water retention capacity, red intensity and parameters of sensory analysis (global acceptance). It was concluded that the use of seasoning led to a water loss decrease and increased the global acceptance, because of its bigger juiciness. Thus, the preparation of marinated products may be a good alternative to the use of spent broiler breeder's breast, increasing its value at the end of the production cycle.

Keywords : Storage; Seasoning.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License