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| Registros recuperados : 232 | |
| Registros recuperados : 232 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
13/08/2012 |
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Data da última atualização: |
08/07/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DROVAL, A. A.; BENASSI, V. T.; ROSSA, A.; PRUDENCIO, S. H.; PAIÃO, F. G.; SHIMOKOMAKI, M. |
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Afiliação: |
ADRIANA APARECIDA DROVAL, UEL - Doutoranda; VERA DE TOLEDO BENASSI, CNPSO; SANDRA HELENA PRUDENCIO, UEL; FERNANDA GONZALES PAIÃO, UEL; MASSAMI SHIMOKOMAKI, UEL. |
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Título: |
Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
The Journal of Applied Poultry Researche , Athens, v. 21, n. 3, p. 502-507, Sept. 2012. |
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DOI: |
10.3382/japr.2011-00392 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to assess the perceptions of Brazilian consumers regarding the color and drip loss of fresh pale, soft, and exudative (PSE) broiler breast fillet meat at the point of sale and subsequently in cooked samples, and to assess its acceptance by panelists. The abnormal fillet samples (PSE meat) were characterized by pH 5.61 and a lightness (L*) value of 59.26, compared with control samples with pH 5.96 and an L* value of 49.24, respectively (P ≤ 0.05). In addition, the water-holding capacity of control samples was 14.50% higher, cooking loss was 30.92% lower, and shear force was 65.41% lower than those values in the PSE samples. The PSE samples were identified by consumers as paler, and consumers preferred the control samples. Among the attributes of cooked samples, such as tenderness, flavor, and juiciness, only flavor was significantly different (P ≤ 0.05), and control samples had higher consumer acceptance values (P ≤ 0.05). |
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Palavras-Chave: |
Ciência de alimentos. |
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Thesagro: |
Frango. |
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Thesaurus NAL: |
Chickens. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01692naa a2200229 a 4500
001 1931127
005 2019-07-08
008 2012 bl uuuu u00u1 u #d
024 7 $a10.3382/japr.2011-00392$2DOI
100 1 $aDROVAL, A. A.
245 $aConsumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat.$h[electronic resource]
260 $c2012
520 $aThe objective of this work was to assess the perceptions of Brazilian consumers regarding the color and drip loss of fresh pale, soft, and exudative (PSE) broiler breast fillet meat at the point of sale and subsequently in cooked samples, and to assess its acceptance by panelists. The abnormal fillet samples (PSE meat) were characterized by pH 5.61 and a lightness (L*) value of 59.26, compared with control samples with pH 5.96 and an L* value of 49.24, respectively (P ≤ 0.05). In addition, the water-holding capacity of control samples was 14.50% higher, cooking loss was 30.92% lower, and shear force was 65.41% lower than those values in the PSE samples. The PSE samples were identified by consumers as paler, and consumers preferred the control samples. Among the attributes of cooked samples, such as tenderness, flavor, and juiciness, only flavor was significantly different (P ≤ 0.05), and control samples had higher consumer acceptance values (P ≤ 0.05).
650 $aChickens
650 $aFrango
653 $aCiência de alimentos
700 1 $aBENASSI, V. T.
700 1 $aROSSA, A.
700 1 $aPRUDENCIO, S. H.
700 1 $aPAIÃO, F. G.
700 1 $aSHIMOKOMAKI, M.
773 $tThe Journal of Applied Poultry Researche , Athens$gv. 21, n. 3, p. 502-507, Sept. 2012.
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