title: Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems.
abstract: The aim of the present research was to evaluate the influence of organic and non-organic production systems on color stability and lipid oxidation of broiler meat Pectoralis major (PM) stored under refrigeration (4°C) for 9 days. PM samples from organic (ORG) and non-organic (NORG) production systems were compared based on physicochemical analyses (instrumental color, myoglobin concentration, metmyoglobin reducing activity (MRA), pH, and lipid oxidation) performed in 4 different trials (n = 4). In general, NORG broilers demonstrated higher (P < 0.05) b* and lipid oxidation values than ORG, whereas ORG samples exhibited increased (P < 0.05) MRA, ratio of reflectance at 630 per 580 nanometers (R 630/580), and a* values. The lower color stability observed in NORG samples can be partly due to lipid oxidation. Therefore, the production system can affect color and lipid stability of broiler breast meat during storage.
authors.affiliation: Chemistry Institute, Technology Center, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ 21941-909, Brazil.
authors.forename: F M
authors.initials: FM
authors.lastname: Viana
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky (UK), Lexington, KY 40546, USA.
authors.forename: A C V C S
authors.initials: AC
authors.lastname: Canto
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky (UK), Lexington, KY 40546, USA.
authors.forename: B R C
authors.initials: BR
authors.lastname: Costa-Lima
authors.affiliation: Chemistry Institute, Technology Center, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ 21941-909, Brazil.
authors.forename: A P A A
authors.initials: AP
authors.lastname: Salim
authors.affiliation: Chemistry Institute, Technology Center, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ 21941-909, Brazil.|Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, RJ 21941-909, Brazil.
authors.forename: C A
authors.initials: CA
authors.lastname: Conte-Junior
mesh_terms: D000822:Animal Husbandry / Q000379:methods*; D000818:Animals; D002645:Chickens; D003116:Color; D050356:Lipid Metabolism; D008460:Meat / Q000032:analysis / Q000592:standards*; D058871:Organic Agriculture; D010084:Oxidation-Reduction; D010369:Pectoralis Muscles / Q000502:physiology*
keywords: broiler breast; meat color; organic production system; poultry discoloration