About the quality of meat with PSE and DFD properties
2015
Poznyakovskij, V.M., Kemerovo Inst. of Food Science and Technology (Russian Federation) | Gorlov, I.F., Volga Research and Development Inst. of Production and Processing of Meat and Dairy Products, Volgograd (Russian Federation) | Tikhonov, S.L., Ural State Economical Univ., Ekaterinburg (Russian Federation) | Shelepov, V.G., Russian Academy of Agricultural Sciences, Moscow (Russian Federation)
Studies of the influence of lipid peroxidation processes and antioxidant system of broiler chickens with different stress stability on the meat quality were carried out. It has been stated that the content of polyene bases in the heptane fraction of lipids in stress resistant chickens was significantly lower by 8.6%, diene conjugates – by 7.2%, ketodienes with conjugated trienes – by 21.2%, Schiff base was lower by 20.0%. The amount of catalase in the plasma of stress resistant chickens was higher by 17.1% and superoxide dismutase - by 18.7%. The peroxide value in the samples of chilled meat of stress sensitive broiler chickens after 3, 5 and 7 days of storage increased to 0.25; 0.38 and 0.78 mmol of active oxygen per 1 kg. The peroxide value in the meat samples of stress resistant broiler chickens was lower by 25.0%; 31.6% and 45.0%, respectively. The acid value of meat of stress resistant broiler chickens was lower by 14.3%; 28.0% and 32.5%, respectively. As a result, the main reason of meat with defects in the autolysis process is stress. Since the development of stress is controlled by genes, then to prevent the formation of meat with PSE and DFD properties it is necessary to carry out the selection of farm animals and poultry not only in terms of productivity but also of the stress level. It is also necessary to include comprehensive nutritional additives in the formulation of meat products for the rational use of meat with PSE and DFD properties.
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