Protocolos de conservação da carcaça de frangos de corte manejados e abatidos nas Condições climáticas de Manaus, Amazonas

Abstract

The objective of this study was to evaluate the influence of different conservation methods on the water uptake, and nutritional and microbiological content of intact or cut carcasses of broilers managed in the environmental conditions of the Amazonas State. The carcasses (n=48) were distributed in a randomized block design using a factorial scheme (2x3) where the factors were constituted by processing methods of the carcasses (intact or cut) and conservation methods of the carcasses (freezing, on ice, or chilling). The carcass was considered a replicate. The results showed that the storage of carcasses in chilling caused larger (p<0.05) water uptake, especially in the short-term, however, this did not cause a negative effect (p<0.05) on their nutritional content. Carcasses stored in freezing presented lower (p<0.05) water uptake and greater (p<0.05) nutritional content, while carcasses stored on ice also presented good nutritional content, but larger microbiological contamination. Cut carcasses presented larger (p<0.05) water uptake in the short-term, but this did not cause a negative effect (p<0.05) on their nutritional and microbiological content. On the other hand, intact carcasses presented lower (p<0.05) water uptake in short- and long-term, but slightly lower (p<0.05) nutritional content and higher (p<0.05) microbiological contamination.