Department of Technology, São Paulo State University - UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, 14884-900, Jaboticabal-SP, Brazil.
Department of Poultry Science, University of Arkansas, Fayetteville 72701.
Poult Sci. 2017 Oct 1;96(10):3796-3804. doi: 10.3382/ps/pex183.
This study evaluated the effects of freezing (-18°C) for 12 mo on attributes related to the texture of breast, drumstick, and thigh from broilers raised in 4 different rearing systems. Five-hundred carcasses of male broilers raised in 4 rearing systems (Antibiotic-free, Cobb 500, n = 125; Free-range, Hubbard ISA, n = 125; Conventional, Cobb 500, n = 125; Organic, Cobb 500, n = 125) were divided into breast, drumstick, and thigh and stored under freezing (-18°C) for 3, 6, 9, and 12 months. Breast, drumstick, and thigh meat from broilers raised in all studied rearing systems showed reduction (P < 0.001) of water-holding capacity (WHC) during freezing for up 12 months. It was observed an increase (P < 0.001) of cooking loss in breast samples from antibiotic-free, conventional, and organic broilers, and in thigh samples from broilers raised in all rearing systems studied. Breast meat from alternative broilers showed an increase in shear force values, while breast meat from conventional broilers became tenderer during the freezing storage. In general, alternative broilers had harder thigh meat than conventional broilers. A reduction (P < 0.001) in myofibrillar fragmentation index and total collagen concentration was verified in breast, drumstick, and thigh samples throughout the experiment. The freezing for up to 12 mo affects characteristics related to the succulence of chicken meat. Freezing chicken meat cuts for long periods, regardless of the rearing system, may interfere with the meat texture during preparation and consumption and, consequently, influence the consumer decision in a next purchase.
本研究评估了在 4 种不同饲养系统中饲养的肉鸡，经过 12 个月的冷冻（-18°C）对其胸部、鸡腿和大腿质地相关属性的影响。500 只来自 4 种饲养系统（无抗生素、Cobb 500、n = 125；自由放养、哈伯德 ISA、n = 125；常规、Cobb 500、n = 125；有机、Cobb 500、n = 125）的雄性肉鸡的胴体被分为胸部、鸡腿和大腿，并在冷冻（-18°C）下储存 3、6、9 和 12 个月。来自所有研究饲养系统的肉鸡的胸部、鸡腿和大腿肉在冷冻 12 个月内的持水力（WHC）都有所降低（P < 0.001）。在无抗生素、常规和有机肉鸡的胸部样本以及所有研究饲养系统中饲养的肉鸡的大腿样本中，蒸煮损失增加（P < 0.001）。替代饲养的肉鸡的胸部肉的剪切力值增加，而常规饲养的肉鸡的胸部肉在冷冻储存过程中变得更加嫩。一般来说，替代饲养的肉鸡的大腿肉比常规饲养的肉鸡的更硬。在整个实验过程中，在胸部、鸡腿和大腿样本中均发现肌原纤维碎片化指数和总胶原蛋白浓度降低（P < 0.001）。在长达 12 个月的冷冻过程中，鸡肉的质地特性会受到影响。无论饲养系统如何，长时间冷冻鸡肉切块可能会影响其在准备和食用过程中的质地，并最终影响消费者在下次购买时的决策。
