Características qualitativas de produtos elaborados com carne de frango pálida e normal

Abstract

Chicken hamburgers and steaks coated with breadcrumbs were prepared using pale and normal broiler chicken meat. Analysis of color, cooking loss (CL), texture, meat shrinking (MS), TBA value, microbiological evaluation, and sensorial analysis were performed. Hamburger samples made with pale and normal broiler breast meat did not present differences (p>0.05) for color, CL, MS, sensorial and microbiological parameters during the storage period evaluated. Regarding texture, some difference (p ≤ 0.05) was noted between the hamburgers after 7, 60, and 120 days of storage. The hamburgers prepared with pale meat (1.92, 1.31, and 1.46, respectively) presented the lowest averages compared to those prepared with normal meat (2.34, 1.85, and 1.73, respectively). For the TBA analysis, samples prepared with pale meat presented the highest values in 90 and 180 days of storage (5.28, 7.78, 8.89, and 5.02) compared to normal meat (2.62, 7.05, 8.08, and 3.89). For the chicken steaks, no differences (p>0.05) were noted between the products made with normal and pale meat for the TBA, sensorial analysis, and microbiological evaluation during the storage periods studied.