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

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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.

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Published

2019-09-23

How to Cite

LAZARO, D. C.; CONTE-JÚNIOR, C.; MEDINA-VARA, M.; MOTA-ROJAS, D.; CRUZ-MONTERROSA, R.; GUERRERO-LEGARRETA, I. EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 20, p. 1–11, 2019. Disponível em: https://revistas.ufg.br/vet/article/view/38059. Acesso em: 22 nov. 2024.

Issue

Vol. 20 (2019): Continuous publication

Section

ZOOTECNIA

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