Avaliação da perda de água em carcaças de frango por dripping test e sua relação com carnes PSE (pale,soft, exudative)

Abstract

The poultry industry is the most dynamic activity, when it is related to meat production. The Brazil in 2011 hit a historic high of 13.058 million tons, securing a position among the top three global producers of chicken, with the United States and China to the country. With increased consumption, it became necessary to search for quality, investing in various areas of health, genetics, management and nutrition, in order to meet demand and consumer demands. By means of physico-chemical parameters such as appearance, texture, juiciness, pH, flavor among others, can relate to meat quality. The Secretariat of Agricultural Protection (SDA) of the Ministry of Agriculture, Livestock and Supply (MAPA), formalized methods of slaughter, processing and cleaning. The formation of PSE meat (pale, soft, exudative) occurs when the muscle reaches a final pH of 5.8 in a relatively short time (15 minutes) to a high body temperature (40 ° C), denaturing proteins, being characterized by poor water retention beyond the pale, soft appearance, which leads to the tendency of PSE carcass greater water loss than non PSE. In Brazil, the absorption of water by the carcases are controlled by business and MAP often are observed losses of thawing carcasses above the limits established by Brazilian law, even when all production parameters occur within legal standards water. The main objective of this work was to evaluate PSE PSE carcasses and not in relation to the results obtained by dripping test. The experiment was carried out with six carcasses of frozen chickens from five different brands, totaling 30 carcasses purchased from supermarkets in the city of Londrina / PR. Samples were transported to the Laboratory of the Federal Technological University of Paraná (UTFPR - Londrina Campus) and stored at -20 ° C until the beginning of the analysis. The samples were analyzed by the method of Dripping test, determination of pH and water holding capacity (WHC). The results showed that three brands had their dripping test results up to the extent permitted by law, which is 6%, but only the A mark could possibly be considered PSE. We conclude that regardless of the PSE phenomenon, companies would be fined as fraud, but can not say that the PSE, influenced the results because the samples were collected from supermarkets, with no temperature control and storage, it is necessary to do more research on the subject.