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首页> 外文会议>International conference of meat science and technology >Brazilian citizen and consumer attitudes and preferences regarding broiler breast PSE (Pale, Soft, Exudative) meat
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Brazilian citizen and consumer attitudes and preferences regarding broiler breast PSE (Pale, Soft, Exudative) meat

机译：巴西公民和消费者态度和偏好有关肉鸡乳房PSE（苍白，柔软，渗出）肉类

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The objective of this work was to verify whether Brazilian consumers discriminate the broiler PSE breast fillets from normal and determine your preference, either in point of purchase (fresh) or after cooking. The PSE fillet samples were characterized by a pH=5.61 and an L*=59.26, compared to control samples with a pH=5.96 and an L=49.24, respectively (p<0.05). In addition, the WHC (water-holding capacity) values in control samples were 14.50% higher, cooking loss was 30.92% lower and shear force was 65.41% lower compared to the PSE samples. The PSE samples were fdentified by consumers (untrained panelists) as paler, and the preference was for the control samples. Among the attributes of cooked samples, such as tenderness, flavor and juiciness, only flavor was significantly different (p<0.05). Control samples presented higher acceptance values (p<0.05) by the consumers.
机译：这项工作的目的是验证巴西消费者是否歧视肉鸡PSE乳房圆角正常，并在购买点（新鲜）或烹饪后确定您的偏好。与具有pH = 5.96和L = 49.24的对照样品相比，PSE圆角样品的特征在于pH = 5.61和L * = 59.26。此外，与PSE样品相比，对照样品中的WHC（水控容量）值较高为14.50％，烹饪损失为30.92％，剪切力为65.41％。 PSE样品被消费者（未经训练的小组成员）为较轻的，并且偏好是对照样品。在烹饪样品的属性中，例如柔软，味道和脂肪，只有味道显着差异（P <0.05）。对照样品通过消费者提出了更高的验收值（P <0.05）。

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