Basic HTML Version
Bioscience Methods 2012, Vol.3, No.7, 43
-
47
http://bm.sophiapublisher.com
45
Table 1 The results obtained for a feed withdrawal period (FW), ambient temperature during transportation, injury percentage during
catching, pH, water holding capacity (WHC), drip loss (DL) and Emulsion stability (ES)
Farm no.
Withdrawal period
(h)
Temperature
(
℃
)
Injury
(%)
pH
WHC
(%)
DL
(%)
ES (%)
Without addition
ES (%)
With addition
1
16
8
2.0
5.77 59
6.1
10.5
2.2
2
10
11
3.0
5.95 65
5.3
7.6
1.7
3
12
14
1.5
5.92 62
5.4
7.8
1.7
4
14
12
1.5
5.86 61
5.4
7.7
1.8
5
13
10
2.0
5.88 63
5.4
7.8
1.8
Average
13
11
2.0
5.88 62
5.5
8.3
1.9
4 Discussions
As shown in Table 1 the pH of the fillets at 24 h
postmortem showed, values that varied from 5.77 to
5.95. Kotula and Wang (1994) reported similar pH
range of 5.79 to 5.84 for FW periods of 3 h, 6 h, 12 h
and 18 h and suggested that 8 h of FW would
differences observed among the pH values do not
provide a clear picture of the possible influence of FW
time on pH. In general, the results of the current study
agree with those of other authors (Kotula and Wang,
1994) and lead to the conclusion that pH is probably
not affected only by FW time.
According to (Komiyama et al., 2008) Meat pH was
significantly influenced (p≤0.05) by the different
fasting period. The lowest values were obtained in the
meat samples of birds submitted only to 4 h
pre-slaughter fasting, and there were no significant
differences (p>0.05) in pH (evaluated in different
periods) among the remaining pre-slaughter fasting
periods (8 hours, 12 hours, and 16 hours). Castro
(2006), analyzed meat pH eight hours after slaughter,
also did not detect any effect (p>0.05) of the different
pre-slaughter fasting periods, with pH values between
5.71 and 5.77.
In this study, values of WHC did not differ
significantly between the two formulations: PSE and
normal meat. Similar results were observed by Kissel
et al (2009), the WHC of PSE and normal meat were
(60.6%, 65.9%) respectively and similar results were
observed by Daigle (2005) in Delicatessen Rolls that
were produced from normal and PSE turkey meats.
Table 1 shows that, in luncheon formulations without
ingredients, the ES value of PSE luncheon was
significantly higher than in the luncheon made with
normal meat. The ES value was even higher when
added starch and isolated soy protein, which suggests
that soy protein acts synergistically as an emulsifier.
This improves the final product’s ES, as previously
observed by Wang et al (2000). Kissel et al (2009)
observed similar results.
In this study value of drip loss after 16 hour of
withdrawal period was 6.1% in another study with
birds submitted to 16 hours of pre-slaughter fasting
and transported for three km the drip loss was 4.88%.
5 Conclusion
The association of longer Preslaughter Fasting period
and PSE meat did not seem to follow negative
parameters under the conditions of this experiment.
Although the technological functional properties of
broiler PSE meat are weak, the addition of normal
meat and other luncheon ingredients strengthen it.
6 Material and Methods
6.1Animals and Management
This experiment was carried out in the winter season
of (2010) , birds were collected during 5~7 hour and
placed in boxes (n=9) with dimensions of 772 mm×
570 mm×303 mm and subjected to road conditions in
an open truck at 11
℃
for transport periods of 3~5 hour.
On arrival at the slaughterhouse, birds subjected to
lairage under natural ventilation for 2~4 hour before
slaughtering. Broilers killed manually. This included
cutting, the carotid artery and jugular vein, followed
by scalding, feathering, eviscerating, and removing
the breast muscle samples, which refrigerated at 4
℃
for further analysis.
In this study, 150 broilers were tested, and the injury
percentage during catching calculated.