Paulo D. Guarnieri

Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities

The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat (p<0.05). The fatty acid profile was also significantly different since the arachidonic acid (AA) fraction increased 38.6 and 70.5 % in PSE meat comparing to normal and DFD-like meats, respectively. The ratio PUFA/SFA changed in these three types of meat: 0.736, 0.713 and 0.694 for PSE, normal and DFD-like meat respectively, reflecting the highest production of polyunsaturated fatty acids in the PSE meat samples. Results indicated that phospholipase A2 enzyme activities played a relevant role towards the development of PSE-meat syndrome in a cascade of biochemical reactions promoting the formation of free radicals from AA, which ultimately damaged the muscle membrane systems.

Carnes PSE (Pale, Soft, Exudative) e DFD (Dark, Firm, Dry) em lombo suíno numa linha de abate industrial

The needs of higher production of low fat pork have conducted changes on the muscle biochemical characteristics leading to color abnormality producing so-called PSE and DFD meats. The consequence is a relevant economical loss due to the impairment of meat functional properties. In this experiment, 946 samples of Longissimus dorsi m. from barrows and gilts of Dalland lineage, of 100 days of age, were evaluated in a pork abattoir located in the south of Brazil. Samples were classified based on the L*24 h e pH24 h values. Results showed the occurrence of 22.8% of PSE meat, 1.0% de DFD meat and 76.2% of normal meat. These relatively higher values for PSE show undoubtedly the needs to carry out pre- and post-mortem management in order to maintain meat quality thus avoiding the excessive economic cost due to these meat abnormalities.