Influência do tempo e do tipo de papel na metodologia de capacidade de retenção de água (CRA) por compressão de Hamm.

Abstract

The metabolic transformation of muscle to meat is conditioned upon animal welfare, which may affect quality attributes such as flavor, tenderness and processing efficiency. Problems in the process transformation of muscle into meat may impair the ability to retain water. The meat water holding capacity can be experimentally measured by several ways, among them by the method of compression under weight. The objective of this study was comparing how the time and type of paper by the compression method interferes on the results. Twenty-five chicken left breasts (Pectoralis major) slaughtered by the standard practice of slaughtering in a commercial slaughterhouse near the city of Londrina, Paraná. To evaluate the influence of time compression, 6 treatments were observed: T0 = 30 seconds under compression, T1 = 1 minute, T2 = 2 minutes, T3 = 3 minutes, T4 = 4 minutes, T5 = 5 minutes. To analyze the influence of paper type on the results, T5 (common filter paper) was compared to TW (treatment using Whatman 1), under equivalent time, differing only on the paper type between the treatments. It was possible to observe a reducing weight of samples when subjected to this methodology, suggesting a reduction on the methodology time. Difference (p < 0.05) between T5 and TW was observed, showing analysis the importance of paper type on the methodology.