Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems.

Poultry science

PubMedID: 27630200

Viana FM, Canto AC, Costa-Lima BR, Salim AP, Conte-Junior CA. Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems. Poult Sci. 2016;.
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.