Effect of pre-slaughter confinement stress on physicochemical parameters of chicken meat

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

Research output: Contribution to journalArticlepeer-review

Abstract

© 2019 Universidade Federal de Goias. All rights reserved. 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.
Original languageAmerican English
JournalCiencia Animal Brasileira
DOIs
StatePublished - 1 Jan 2019

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