Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume 25, Issue 4, Pages 271-283Publisher
FOOD NUTRITION PRESS INC
DOI: 10.1111/j.1745-4514.2001.tb00740.x
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The objective of this work was to investigate the occurrence of pale, soft, exudative meat (PSE) in chicken by submitting birds to physical stress. Dietary supplementation of vitamin E was undertaken to overcome this syndrome. Postmortem muscle biochemical events and their consequence on meat properties were evaluated in samples with and without supplemented vitamin E. Our studies showed chickens were susceptible to heat stress which promoted changes in the glycolytic parameters causing the development of chicken PSE. Dietary vitamin E was capable of inhibiting the development of the syndrome hence improving meat functional properties.
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