食品加工与技术杂志

抽象的

Broiler Meat Quality Evaluation Created in Simulated Conditions of Heat

Santos Vaz AB, Aline G Ganecco, Juliana Lolli MM, Mariana P Berton, Cássia RD, Greicy Mitzi BM, Marcel M Boiago, Luciana Miyagusku, Hirasilva Borba and Pedro A de Souza

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.