Dimensional changes in breast meat during early cooking process: a comparative study of 2 distinct broiler breeds

文献类型： 外文期刊

第一作者： Mehmood, Waris

作者： Mehmood, Waris;Qian, Shuyi;Zhang, Chunhui

作者机构：

关键词： Dimensions; Commercial broilers; Yellow-feathered chicken; Water migration; Structural deformations

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）

ISSN： 2193-4126

年卷期： 2020 年 14 卷 5 期

页码：

收录情况： SCI

摘要： Dimensional changes and water migration of individual muscle fibers and meat blocks ofpectoralis majormuscle obtained from commercial broilers (CB) and yellow-feathered chicken (YFC) were affected by early cooking temperatures (30, 40, 50 and 60 degrees C). At early heating temperatures (30-60 degrees C), the maximum shrinkage in the volume of meat blocks was higher (10-29%) than the individual extracted fiber fragments (7-19%). Changes in the width and cross sectional area were significantly (p < 0.05) higher than the length at each heating temperature in muscle fiber fragments and meat blocks of both breeds. However, most changes in the dimensions were recorded in CB than YFC during heating. Taken together, these all shrinkages in the muscle fibers and meat blocks are governed by the denaturation of myosin and actin with the rising heating temperature. The results of low field-nuclear magnetic resonance and proton density images demonstrated that CB has a higher tendency to loss water than YFC during heat treatments. SEM (scanning electron microscopy) results showed more damages in CB muscles than YFC by formation of cracks which act as drip channels in the muscle structural architectures. Additionally, CB muscles were significantly (p < 0.05) harder (52-64 N) than YFC (37-52 N) as affected by heat treatments (30-60 degrees C). Hence, it is plausible that CB has a lower tendency of water holding capacity due to its higher structural deformations than YFC.

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