• Rodrigo Garófallo GARCIA Faculdade de Ciências Agrárias da UFGD, Dourados-MS
  • Irenilza de Alencar NÄÄS Faculdade de Ciências Agrárias da UFGD, Dourados-MS
  • Fabiana Ribeiro CALDARA Faculdade de Ciências Agrárias da UFGD, Dourados-MS
  • Nilsa da Silva DUARTE Faculdade de Ciências Agrárias da UFGD, Dourados-MS




quality of meat, chicken breast fillets


The objective was to evaluate the characteristics of breast meat of broiler chickens subjected to different solutions marination and aging time. Treatments were arranged in a 3x3 factorial arrangement with three different forms of marination (control-water, sodium chloride and monosodium glutamate) and three different times of maturation of the meat in the refrigerator (0, 24, and 48 hours) and were evaluated pH, weight loss by cooking (PPC), shear force (FC), water holding capacity (WHC), , loss of exudate (PE), sizing breast (DP) and sensory characteristics. The pH no significant change (p> 0.05) was presented at optimum acidification index. CPP and marinating was affected by the maturation period (p <0.05) having the lowest losses saline and the solution with higher losses as glutamate was increased aging time. HR showed that the fillets marinated in the saline solution in the three aging times were softer (p <0.001) than the control treatments and glutamate. The CRA was not influenced by the marination processos and maturation. The DP only the thickness were affected by treatments. Maturation in sensory analysis did not favor the attributes studied and the marination with salt or glutamate can be employed to improve tenderness, juiciness and palatability.


Download data is not yet available.


HEDRICK, H.B.; ABERLE, E.D.; FORREST, J.C. et al. Principles of meat science. 3 ed. Kendall/ Hunt Publishing Company Dubuque, Iowa, 1994.

HONIKEL, K.O. Influence of chilling on meat quality attributes of fast glycolysing pork muscles. In: Evaluation and control of meat quality in pigs. Tarrant PV, Eikelenboom G, Monin G, ed. Martinius Nijhoff, Dordrecht. 273-283p, 1987.

KOMIYAMA, C. M. Avaliação da técnica de maturação sobre a qualidade da carne e estrutura da fibra muscular do peito de matrizes pesadas de descarte de frangos de corte. Brazilian Journal of Food Technology, v2, p. 89-93, 2009.

KRIESE, P.R.; SOARES, A.L.; GUARNIERI, P.D.; IDA, E.I.; SHIMOKOMAKI, M. Tenderização dos filés de frango durante a refrigeração. Revista Nacional da Carne, v. 29, p.72-77, 2005.

MILLER, R. Sensory Evaluation of Pork. Pork Quality Series, National Pork Board. Dês Moines, IA, 1998.

QIAO, M.; FLETCHER, D.L.; SMITH, D.P. et al. Effects of Raw Broiler Breast Meat Color Variation on Marination and Cooked Meat Quality. Poultry Science, v.81, p.276–280, 2002.

ROÇA, R.O. Tecnologia da carne e produtos derivados. Botucatu: Faculdade de Ciências Agronômicas, UNESP, 2000. 202p.

SAHA, A., LEE, Y., MEULLENET, J. F. et al. Consumer acceptance of broiler breast fillets marinated with varying levels of salt. Poultry Science, v.88, p. 415-423, 2009.

SAS Institute. SAS Use1s Guide. SAS Institute Inc., Cary, 1996.

YOUNG, L.L.; LYON, B.G. Effect of sodium tripolyphosphate in the presence and absence of calcium chloride and sodium chloride on water retention proprieties and shear resistance of chicken breast meat. Poultry Science, v.65, p.898-902, 1986.

YOUNG, L.L.; LYON, C.E.; SEARCH, G.K.; WILSON R.L. Influence of sodium tripolyphosphate and sodium chloride on moisture-retention and textural characteristics of chicken breast meat patties. Journal of Food Science, v. 52, p. 571-574, 1987.



How to Cite

GARCIA, R. G.; NÄÄS, I. de A.; CALDARA, F. R.; DUARTE, N. da S. QUALITY OF BROILER BREAST MEAT SUBJECTED TO DIFFERENT PROCESSING. Revista Brasileira de Engenharia de Biossistemas, Tupã, São Paulo, Brazil, v. 4, n. 3, p. 184–193, 2010. DOI: 10.18011/bioeng2010v4n3p184-193. Disponível em: https://seer.tupa.unesp.br/index.php/BIOENG/article/view/104. Acesso em: 1 dec. 2021.




Similar Articles

You may also start an advanced similarity search for this article.