Características de qualidade da carne de peito de frangos de corte com wooden breast

Abstract

The objective of this study was to evaluate the quality characteristics of broiler steaks of broilers, after 24 hours post-mortem, with different degrees of wooden breast. The birds belonged to the commercial line Cobb-DH, from Dourados (MS), and at 40 days of age. One hundred and fifty fillets of broiler chicks were used, and these were classified by visual evaluation according to the degree of severity in: Normal chest (grade 0), moderate chest (grade 1) and severe chest (grade 2). The experiment was carried out in the meat laboratory of the Faculty of Agrarian Sciences of the Federal University of Grande Dourados - UFGD, located in the city of Dourados - MS. A completely randomized design was used, consisting of three treatments (Grade 0, 1 and 2) and 50 repetitions, making 150 experimental units. Quality parameters analyzed were: pH, water retention capacity (CRA%), drip loss (DL%), weight loss per cooking (PPC%) and muscle color. The results were submitted to the ASSISTAT statistical program, analyzed by ANOVA at 1% probability and the means compared by the Tukey test. There was no effect of CRA% and L * values of breast fillets with wooden breast. The levels of b * were higher in grades 1 and 2 when compared to normal steaks and, for values of a * grade 2, higher values were obtained. The pH values were higher in grades 1 (6.02) and 2 (6.03) in relation to grade 0 (5.87). Drip losses were higher in grades 1 and 2, 4.98 and 4.72%, respectively, compared to normal steaks (4.12%). The weight loss per cooking (PPC%) were higher in grades 1 (31.56%) and 2 (33.56%) compared to normal steaks (28.14%). It was observed that moderate (1) and severe (2) degrees of bite fillets caused undesirable characteristics in meat and breast quality.