Chicken hamburgers and steaks coated with breadcrumbs were prepared using pale and normal broiler chicken meat. Analysis of color, cooking loss (CL), texture, meat shrinking (MS), TBA value, microbiological evaluation, and sensorial analysis were performed. Hamburger samples made with pale and normal broiler breast meat did not present differences (p > 0.05) for color, CL, MS, sensorial and microbiological parameters during the storage period evaluated. Regarding texture, some difference (p < 0.05) was noted between the hamburgers after 7, 60, and 120 days of storage. The hamburgers prepared with pale meat (1.92, 1.31, and 1.46, respectively) presented the lowest averages compared to those prepared with normal meat (2.34, 1.85, and 1.73, respectively). For the TBA analysis, samples prepared with pale meat presented the highest values in 90 and 180 days of storage (5.28, 7.78, 8.89, and 5.02) compared to normal meat (2.62, 7.05, 8.08, and 3.89). For the chicken steaks, no differences (p > 0.05) were noted between the products made with normal and pale meat for the TBA, sensorial analysis, and microbiological evaluation during the storage periods studied.
Foram elaborados hambúrgueres e filés empanados com peitos de frango pálidos e normais e foram realizadas as seguintes análises de qualidade: cor, Perda de Peso por Cozimento (PPC), cisalhamento, Encolhimento por Fritura (EF), TBA, avaliação microbiológica e sensorial para os hambúrgueres, e TBA, análise microbiológica e análise sensorial para os filés empanados. As amostras de hambúrgueres elaboradas não diferiram significativamente (p > 0,05) nos parâmetros de coloração, EF, PPC e análise microbiológica e sensorial. Para análise de força de cisalhamento, houve diferença significativa (p < 0,05) entre os hambúrgueres no período de 7, 60 e 120 dias, sendo que os hambúrgueres elaborados com carne pálida (1,92; 1,31 e 1,46, respectivamente) apresentaram as menores médias quando comparados com os de carne normal (2,34; 1,85 e 1,73, respectivamente). Na análise de TBA, as amostras elaboradas com carne pálida também tiveram os maiores resultados com 90 a 180 dias de estocagem (5,28; 7,78; 8,89; 5,02) quando comparadas às de carne normal (2,62; 7,05; 8,08; 3,89). Para os filés empanados, não foram encontradas diferenças significativas (p > 0,05) entre a elaboração com carne de coloração normal e pálida para os parâmetros avaliados. Estes resultados demonstram que a carne pálida pode ser utilizada para a elaboração de produtos industrializados sem causar prejuízos em sua qualidade.
This study aimed at evaluating the effect of total replacement of dry corn by wet grain corn silage (WGCS) in the feed of label broilers older than 28 days of age on performance, mortality, carcass, parts, breast meat and thighs meat yields, and meat quality. A mixed-sex flock of 448 ISA S 757-N (naked-neck ISA JA Label) day-old chicks was randomly distributed in to randomized block experimental design with four treatments (T1 - with no WGCS; T2 - WGCS between 28 and 83 days; T3 - WGCS between 42 and 83 days; and T4 - WGCS between 63 and 83 days) and four replicates of 28 birds each. Birds were raised under the same management and feeding conditions until 28 days of age, when they started to have free access to paddock with pasture (at least 3m²/bird) and to be fed the experimental diets. Feed and water were offered ad libitum throughout the rearing period, which was divided in three stages: starter (1 to 28 days), grower (29 to 63 days), and finisher (64 to 83 days) according to the feeding schedule. During the short periods of WGCS use (group T2 during grower stage and T4 during the finisher stage), performance and mortality results were similar as to those of the control group (T1). At the end of the experiment, it was observed that the extended use of WGCS (T2 and T3) determined a negative effect on feed conversion ratio. However, the best results of breast meat yield were observed with birds fed WGCS since 28 days (T2). It was concluded that WGCS can replace dry corn grain for short periods during the grower and finisher stages with no impairment of meat quality and yield in slow growth broilers.