Literature DB >> 35875225

Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits.

Rosemar Frigotto Saggin1, Naimara Vieira do Prado1, Maycon Meier Dos Santos2, Evellin Balbinot-Alfaro3, Alexandre da Trindade Alfaro1.   

Abstract

The study evaluated the influence of two air-spray chilling systems on the water absorption, cooling time, and the impact of both on the quality traits of the turkey meat. In system A (air/water spray + air) a weight loss of 1.78% (w/w) occurred, while in system B (continuous air/water spray) turkey meat showed a weight gain of 1.82 (w/w). The cooling time in system B was significantly (P < 0.05) shorter. Water retention capacity, the color, and the sarcomere length of turkey meat are significantly influenced (P < 0.05) by the air chilling system. Turkey meat refrigerated in system B showed smaller structural changes. Air chilling with water spray in a continuous process promotes carcass weight gain and reduces processing time, in addition to less impact on the quality traits of turkey meat. © Association of Food Scientists & Technologists (India) 2022.

Entities:  

Keywords:  Chilling process; Cooling time; Economic losses; Poultry meat; Water absorption

Year:  2022        PMID： 35875225      PMCID： PMC9304514          DOI： 10.1007/s13197-022-05391-7

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   3.117


  16 in total

1.  The effects of the ultimate pH of meat on tenderness changes during ageing.

Authors:  A Watanabe; C C Daly; C E Devine
Journal:  Meat Sci       Date:  1996       Impact factor: 5.209

2.  Fatty acid profile, total cholesterol, vitamin content, and TBARS value of turkey breast muscle cured with the addition of lycopene.

Authors:  N Skiepko; I Chwastowska-Siwiecka; J Kondratowicz; D Mikulski
Journal:  Poult Sci       Date:  2016-02-16       Impact factor: 3.352

Review 3.  Muscle structure, sarcomere length and influences on meat quality: A review.

Authors:  Per Ertbjerg; Eero Puolanne
Journal:  Meat Sci       Date:  2017-05-19       Impact factor: 5.209

4.  Quality and safety of broiler meat in various chilling systems.

Authors:  E Demirok; G Veluz; W V Stuyvenberg; M P Castañeda; A Byrd; C Z Alvarado
Journal:  Poult Sci       Date:  2013-04       Impact factor: 3.352

5.  Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat.

Authors:  T Goli; J Ricci; P Bohuon; S Marchesseau; A Collignan
Journal:  Meat Sci       Date:  2013-11-01       Impact factor: 5.209

6.  The effect of different dietary levels of rapeseed meal on growth performance, carcass traits, and meat quality in turkeys.

Authors:  D Mikulski; J Jankowski; Z Zdunczyk; J Juskiewicz; B A Slominski
Journal:  Poult Sci       Date:  2012-01       Impact factor: 3.352

7.  Effect of microclimate temperature during transportation of broiler chickens on quality of the pectoralis major muscle.

Authors:  S Dadgar; E S Lee; T L V Leer; N Burlinguette; H L Classen; T G Crowe; P J Shand
Journal:  Poult Sci       Date:  2010-05       Impact factor: 3.352

Review 8.  Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.

Authors:  Kelly L Pearce; Katja Rosenvold; Henrik J Andersen; David L Hopkins
Journal:  Meat Sci       Date:  2011-04-15       Impact factor: 5.209

9.  Effects of broiler carcass scalding and chilling methods on quality of early-deboned breast fillets.

Authors:  Hong Zhuang; Brian C Bowker; R Jeff Buhr; Dianna V Bourassa; Brian H Kiepper
Journal:  Poult Sci       Date:  2013-05       Impact factor: 3.352

10.  Electrical stunning parameters: impact on the quality of turkey meat (Meleagris gallopavo).

Authors:  Sandro Parteca; Ivane Benedetti Tonial; Naimara Vieira do Prado; Alexandre da Trindade Alfaro
Journal:  J Food Sci Technol       Date:  2020-02-22       Impact factor: 2.701
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