Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition

Poultry Science

Y. Yang¹  B. Pang²  X. Yu³  J. Zhang⁴  B. Bowker⁵  H. Zhuang⁵ 

[1] College of Engineering, China Agricultural University, Beijing 100083, China;College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;College of Life Science, Hubei Normal University, Huangshi 435000, China;Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605, USA;

关键词: myofibrillar water;    cooking loss;    protein denaturation;    wooden breast;    NMR;   

DOI  :  

来源: DOAJ

【 摘 要 】

The objective of this study was to investigate the influence of meat temperature on moisture loss, muscle water properties, and protein profiles in broiler pectoralis major with the severe woody breast (WB) condition. Broiler breast samples were collected from a commercial plant and sorted into normal, WB, and pale, soft, and exudative (PSE). Temperature treatments included 23°C, 40°C, 53°C, 57°C, 68°C, and 90°C based on denaturation of major muscle protein types during heating. Moisture loss was estimated with weight changes, water properties were measured with time-domain nuclear magnetic resonance measurements, and protein profiles were determined with SDS electrophoresis gel. There were no differences in moisture loss between 3 groups at meat temperature 23°C, 40°C, and 57°C. Moisture loss of WB samples was greater than normal and PSE at either 68°C or 90°C; however, it was the least at 53°C. Only close changing trend was noted between the intramyofibrillar water (T21) reduction and moisture loss. The extramyofibrillar (T22) water content and reduction in WB meat during heating were consistent greater, and electrophoretic profiles differed among 3 muscle conditions. Data suggest that greater reductions in intramyofibrillar and extramyofibrillar water are responsible for the increased moisture loss in WB meat at higher temperature.

【 授权许可】

Unknown