2. Sams AR, McKee SR. First processing: slaughter through chilling. Owens CM, Alvarado CZ, Sams AR, editorsPoult meat process. 2nd ed.Boca Raton, FL, USA: CRC Press; 2010. p. 25–50.
4. McKee SR, Townsend JC, Bilgili SF. Use of a scald additive to reduce levels of
Salmonella Typhimurium during poultry processing. Poult Sci 2008; 87:1672–7.
https://doi.org/10.3382/ps.2008-00061
6. Bowker BC, Zhuang H, Buhr RJ. Impact of carcass scalding and chilling on muscle proteins and meat quality of broiler breast fillets. LWT - Food Sci Technol 2014; 59:156–62.
https://doi.org/10.1016/j.lwt.2014.05.008
11. Olivo R, Shimokomaki M. Carnes: no caminho da pesquisa. 2nd ed.Cocal do Sul, Brazil: IMPRINT; 2002.
13. Swatland HJ. Optical properties of meat. On-line evaluation meat. Lancaster, PA, USA: CRC Press; 1995. p. 126–9.
15. International Organization for Standardization. ISO 5509:animal and vegetable fats and oils: preparation of methyl esters of fatty acids. London, UK: International Organization for Standardization; 1978.
17. AOAC. Fat, moisture and protein in meat and meat products. FOSS foodscan near-infrared (NIR) spectrophotometer with FOSS artificial neural network (ANN) calibration model and associated. J AOAC Int 2007; 90:1073–83.
18. AOAC. Official methods of analysis of the Association of Official Analytical Chemists. 18th ed.Arlington, VA, USA: AOAC International; 2005.
19. Jiang H, Yoon SC, Zhuang H, Wang W. Predicting color traits of intact broiler breast fillets using visible and near-infrared spectroscopy. Food Anal Methods 2017; 10:3443–51.
https://doi.org/10.1007/s12161-017-0907-1
20. Kato T, Barbosa CF, Ida EI, Soares AL, Shimokomaki M, Pedrao MR. Broiler chicken PSE (pale, soft, exudative) meat and water release during chicken carcass thawing and Brazilian legislation. Braz Arch Biol Technol 2013; 56:996–1001.
http://dx.doi.org/10.1590/S1516-89132013000600015
22. Wilhelm AE, Maganhini MB, Hernández-Blazquez FJ, Ida EI, Shimokomaki M. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chem 2010; 119:1201–4.
https://doi.org/10.1016/j.foodchem.2009.08.034
23. Strasburg G, Xiong YL, Chiang W. Physiology and chemistry of edible muscle tissues. Química Aliment Fennema. 4th ed.Porto Alegre, RS, Brazil: Artmed; 2010. p. 719–54.
24. Brazil. Instrução Normativa no 32 de 03 de dezembro de 2010. Parameters for evaluation of the total water content in cold and frozen chicken cuts. Brasília, Brazil: Ministério da Agricultura, Pecuária e Abastecimento; 2010. p. 2010
26. Damodaran S. Amino acids, peptides and proteins. Damodaran S, Parkin KL, Fennema OR, editorsQuímica aliment fennema. 4th ed.Porto Alegre, RS, Brazil: Artmed; 2010. p. 900
27. Xu XL, Han MY, Fei Y, Zhou GH. Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic. Meat Sci 2011; 87:159–64.
https://doi.org/10.1016/j.meatsci.2010.10.001
29. Soares AL, Ida EI, Miyamoto S, Hernandez-Blazque FJ, Olivo R, Pinheiro JW, et al. Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat. J Food Biochem 2003; 27:309–20.
https://doi.org/10.1111/j.1745-4514.2003.tb00285.x
30. Lambert IH, Nielsen JH, Andersen HJ, ørtenblad N. Cellular model for induction of drip loss in meat. J Agric Food Chem 2001; 49:4876–83.
https://doi.org/10.1021/jf010121y
31. Morgado MAP, Cabral JMS, Prazeres DMF. Hydrolysis of lecithin by phospholipase A2 in mixed reversed micelles of lecithin and sodium dioctyl sulphosuccinate. J Chem Technol Biotechnol 1995; 63:181–9.
https://doi.org/10.1002/jctb.280630214
32. Belhadj Slimen I, Najar T, Ghram A, Abdrrabba M. Heat stress effects on livestock: molecular, cellular and metabolic aspects, a review. J Anim Physiol Anim Nutr (Berl) 2016; 100:401–12.
https://doi.org/10.1111/jpn.12379