Qualidade de filés de peito de frango de corte marinados e maturados Quality of breast fillets marinated broiler and matured

An experiment was conducted to evaluate the qualitative and quantitative characteristics of broiler meat marinated and matured. The breast fillets (n= 90) underwent three marination solutions: water (control), sodium chloride and monosodium glutamate and three stages of maturation (0, 24, 48 h) in a 3 X 3 factorial arrangement. Were evaluated the characteristics of pH, sizing of breast (SB), cooking loss (CL), shear force (SF), water holding capacity (WHC) exudate loss (EL). The treatments did not alter the pH. The thickness of the fillets was affected (p 0.05), but affected the EL (p<0.001) increased when the lead time, reduced the loss by exudation. The marination with sodium chloride proved to be an interesting method for the processing of chicken breast fillets. The technique of ripeness can be used to improve the quality of these steaks.