EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT

Lazaro, Cesar; Conte-Junior, Carlos Adam; Medina-Vara, Martín; Mota-Rojas, Daniel; Cruz-Monterrosa, Rosy; Guerrero-Legarreta, Isabel

doi:10.1590/1089-6891v20e-38059

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ZOOTECNIA • Ciênc. anim. bras. 20 • 2019 • https://doi.org/10.1590/1089-6891v20e-38059 copy

EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT

EFEITO DO ESTRESSE NO CONFINAMENTO PRÉ-ABATE SOBRE OS PARÂMETROS FÍSICO-QUÍMICOS DA CARNE DE FRANGO

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system (where three variables L*, a*, b* are estimated: L* for lightness, a* defines redness, and b* defines yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and divided into five groups according to lairage holding time (30 min or 3 h), day/night schedule (daylight or nighttime) and control (no lairage). After slaughtering, breasts (M. Pectoralis major) were removed, stored for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding. Also, a three-hour pre-slaughter holding (daytime or night) resulted in high biogenic amine concentration, increase in lightness (L*), and reduction in redness (a*) during storage. Cadaverine concentration showed a rapid increase from day 6 onward. The time and schedule of chicken lairage is a pre-slaughter stress factor that affects meat quality. Based on these observations, it is recommended to slaughter chickens immediately on arrival at the processing plants.

Keywords:
biogenic amines; lairage; poultry meat; storage; stress

Holding conditions in craters		Storage days
Holding conditions in craters		0	3	6	9
pH	C	6.29 ± 0.09^a	5.91 ± 0.03^a	5.90 ± 0.02^b	5.93 ± 0.01^c
	D30	6.02 ± 0.08^a	5.93 ± 0.01^a	6.24 ± 0.09^a	6.24 ± 0.03^a
	D180	5.67 ± 0.08^b	5.52 ±0.11^b	5.81 ±0.05^b	5.89 ± 0.03c
	N30	6.24 ± 0.09^a	5.29 ± 0.04^b	6.01 ± 0.04^b	6.06 ± 0.02^b
	N180	6.36 ± 0.09^a	5.52 ± 0.11^b	5.16 ± 0.02^c	5.84 ± 0.04^c
L*	C	37.91 ± 1.47^ab	41.24 ± 1,48^ab	39.07 ± 1.03^bc	39.06 ± 0.97^a
	D30	38.57 ± 0.61a^b	41.73 ± 0.75^ab	39.99 ± 0.93^bc	37.73 ± 0.84^b
	D180	40.89 ± 1.30^a	42.53 ± 0.74^a	44.92 ±0.46^a	44.33 ± 1.17^a
	N30	35.42 ± 1.10^b	36.97 ±1.37^b	37.98 ± 1.16^c	40.02 ± 1.74^a
	N180	38.92 ± 0.79^ab	45.83 ± 1.25^a	42.23 ± 0.58^ab	42.12 ± 0.97^a
a*	C	7.05 ± 0.40^ab	7.07 ± 0.73^a	5.94 ±0.31^a	5.99 ± 0.49^b
	D30	7.23 ± 0.40a^b	8.16 ±0.09^a	7.50 ±0.19^a	6.17 ± 0.48^b
	D180	6.09 ± 0.29^b	8.22 ± 0.28^a	6.90 ± 0.40^a	5.80 ± 0.45^b
	N30	8.24 ± 0.49^a	8.20 ± 0.38^a	7.42 ± 0.24^a	9.00 ± 0.37^a
	N180	6.15 ± 0.76^b	6.26 ± 0.77^a	6.04 ± 0.59^a	5.40 ± 0.40^b
b*	C	16.14 ± 0.53^b	16.65 ± 0.70^a	17.12 ±0.67^a	16.84 ±0.65^b
	D30	19.85 ± 0.41^a	18.81 ±0.55^a	19.13 ±0.93^a	19.34 ±0.57a^b
	D180	18.91 ± 0.25^a	17.80 ±0.25^a	18.27 ± 1.01^a	20.47 ± 0.36^a
	N30	18.08 ± 0.72a^b	16.51 ±0.74^a	17.13 ±0.85^a	19.52 ±0.82a^b
	N180	18.04 ±0.84a^b	17.23 ±0.47^a	18.30 ±0.68^a	18.32 ± 0.74a^b

			Storage days
		0	3	6	9
Putrescine	C	0.28 ± 0.0 l^b	0.44 ± 0.13^b	0.80 ± 0.32^ab	1.76 ±0.02^a
	D30	0.42 ± 0.04^b	0.52 ± 0.06^b	0.51 ±0.04^b	1.24 ± 0.13^b
	D180	0.71 ±0.02a	1.22 ±0.21a	1.25 ±0.24a	1.33 ± 0.10^b
	N30	0.28 ± 0.03^b	0.55 ± 0.10^b	0.64 ± 0.06^ab	1.12 ± 0.01^b
	N180	0.53 ± 0.04^b	1.40 ±0.01^a	1.23 ±0.23^a	1.57 ± 0.33^ab
Cadaverine	C	1.65 ±0.01^a	1.97 ± 0.11^b	3.59 ± 0.36^b	8.80 ± 0.35^b
	D30	0.74 ± 0.05^c	1.97 ± 0.10^b	2.05 ±0.17^c	3.28 ± 0.03^c
	D180	1.77 ±0.10^a	2.88 ± 0.28^a	4.82 ± 0.06^a	12.89 ± 0.23^a
	N30	0.90 ± 0.12^c	1.18 ±0.06^c	1.60 ±0.12^c	1.94 ±0.29^c
	N180	1.26 ± 0.00^b	1.55 ± 0.60^abc	1.87 ± 0.73^cb	14.12 ±0.99^a
Histamine	C	0.18 ±0.01^a	0.40± 0.01^b	0.24 ± 0.06^c	5.09 ± 0.28^a
	D30	0.16 ±0.02^a	0.29 ±0.01^c	0.66 ± 0.01^b	0.80 ± 0.02^d
	D180	0.22 ± 0.02^a	0.60 ±0.01^a	0.89 ± 0.03^a	1.44 ±0.16^c
	N30	0.15 ±0.00^a	0.15±0.00^d	0.14 ±0.00^c	0.15 ±0.01^e
	N180	0.23 ± 0.04^a	0.25 ± 0.03^c	0.71 ± 0.10^ab	2.55 ± 0.11^b

Universidade Federal de Goiás Universidade Federal de Goiás, Escola de Veterinária e Zootecnia, Campus II, Caixa Postal 131, CEP: 74001-970, Tel.: (55 62) 3521-1568, Fax: (55 62) 3521-1566 - Goiânia - GO - Brazil
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[1] *Correspondent author - clazarod@unmsm.edu.pe