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Articles by Paulo D. Guarnieri
Total Records ( 1 ) for Paulo D. Guarnieri
  Rafael H. Carvalho , Danielle C.B. Honorato , Paulo D. Guarnieri , Adriana L. Soares , Mayka R. Pedrao , Fernanda G. Paiao , Alexandre Oba , Elza I. Ida and Massami Shimokomaki
  The development of Rigor mortis (RM) in turkey Pectoralis major under routine commercial plant conditions was described. Carcass samples (n = 40) were refrigerated by air chill (AC) in a processing line and the final temperature (T) of 4°C was reached after 7 h Postmortem (PM) and the ultimate pH (pHu) of 5.68 was achieved after 24 h PM. For results comparison, carcasses were kept at ambient temperature (AT), averaging 20±2°C and the pHu of 5.67 was reached after 5 h PM. The AC samples presented darker and higher water holding capacity values compared to AT samples after 10 h PM while at 24 h PM these results did not differ between delay and fast glycolysis. Finally, the rate of glycolysis was directly affected by air refrigeration and the fillet samples should be processed at 24 h PM to ensure complete RM onset thus preventing the decrease of meat qualities.
 
 
 
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