Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits.

The study evaluated the influence of two air-spray chilling systems on the water absorption, cooling time, and the impact of both on the quality traits of the turkey meat. In system A (air/water spray + air) a weight loss of 1.78% (w/w) occurred, while in system B (continuous air/water spray) turkey meat showed a weight gain of 1.

Electrical stunning parameters: impact on the quality of turkey meat ().

Pre-slaughter conditions can interfere with the quality of meat. Proper stunning systems can minimize the occurrence of meat anomalies. The goal of this study was to assess the effects of electrical stunning parameters on the quality of turkey meat.

Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: microbiological, rheological and structural properties.

Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and its microbiological, rheological and structural properties were characterized. The tilapia skin gelatin presented typical molecular weight distribution of type I collagen with contents of imino acids (proline + hydroxyproline) of 21.67%.