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.
Bibliographical noteFunding Information:
The authors thank the Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (process no. E-26/103.003/2012, FAPERJ, Brazil) and the Conselho Nacional de Desenvolvimento Científico e Tecnológico (processes no. 311361/2013-7, 313917/2013-2 and 401922/2013-8, CNPq, Brazil) for the financial support. We also thank the Ministerio de Educación del Perú, Oficina de Becas y Crédito Educativo (OBEC) and the Agencia Mexicana de Cooperación Internacional para el Desarrollo for the academic collaboration fellowship.
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- Biogenic amines
- Poultry meat