Qualidade físico-química e sensorial da carne de peito de matrizes pesadas de descarte

The aim of this research was evaluate the meat quality broiler breeder hens: pH, color R value, drip loss, water holding capacity, water absorption capacity, emulsion capacity, cooking loss, shear force and sensorial analysis. The breast meat of broiler hens presents means values for pH, R value, drip loss and L* value parameter of 5.70, 1.43, 2.00 and 50.11, respectively. The means value for water retention capacity, water absorption capacity, cooking loss and shear farce, were 77, 58, 18% e 4.94kgf cm(-2) respectively: For sensory analysis, the meat of broiler hen present lower tenderness intensity (6.9), lower succulence (3.4), more elasticity, rubbery and swallowing difficulties. The meat of broiler hens presented good technology quality characteristics that make it possible to be used as meat for elaborated industry.