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

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

doi:10.1590/1089-6891v20e-38059

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

Authors

Cesar Lazaro Universidad Nacional Mayor de San Marcos, Lima, Peru https://orcid.org/0000-0003-4856-0034
Carlos Conte-Júnior Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro, Brasil https://orcid.org/0000-0001-6133-5080
Martín Medina-Vara Universidad Autónoma Metropolitana-Xochimilco, México D.F., Mexico https://orcid.org/0000-0003-3341-7876
Daniel Mota-Rojas Universidad Autónoma Metropolitana-Xochimilco, México D.F., Mexico https://orcid.org/0000-0003-0562-0367
Rosy Cruz-Monterrosa Universidad Autónoma Metropolitana-Lerma, Lerma de Villada, E.M., Mexico https://orcid.org/0000-0003-2859-013X
Isabel Guerrero-Legarreta Universidad Autónoma Metropolitana-Iztapalapa, México D.F., México https://orcid.org/0000-0003-3113-8814

DOI:

https://doi.org/10.1590/1089-6891v20e-38059

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, Cesar; CONTE-JÚNIOR, Carlos; MEDINA-VARA, Martín; MOTA-ROJAS, Daniel; CRUZ-MONTERROSA, Rosy; GUERRERO-LEGARRETA, Isabel. 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. DOI: 10.1590/1089-6891v20e-38059. Disponível em: https://revistas.ufg.br/vet/article/view/38059. Acesso em: 6 dec. 2025.

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Issue

Vol. 20 (2019): Continuous publication

Section

ANIMAL SCIENCE

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