Muscle water properties in raw intact broiler breast fillets with the woody breast condition

文献类型： 外文期刊

第一作者： Pang, B.

作者： Pang, B.;Sun, J. -X.;Bowker, B.;Gamble, G.;Zhuang, H.;Zhang, J.;Yang, Y.;Yu, X.

作者机构：

关键词： drip loss; myofibrillar water; NMR T-2 relaxation; pectoralis major; water-holding capacity

期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）

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年卷期： 2020 年 99 卷 9 期

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收录情况： SCI

摘要： The purpose of this study was to investigate the relationships between muscle water properties, water-holding capacity (WHC), and woody breast (WB) severity in intact raw broiler breast fillets. Broiler pectoralis major deboned at 3 h postmortem was collected from a commercial plant and categorized as normal (NORM), moderate WB, or severeWB(SEV). Meat drip loss was calculated based on weight loss during overnight storage at 4 degrees C. Water properties of the intact fillets were determined with time domain nuclear magnetic resonance and the T-2 relaxation times were determined using an inverse Laplace algorithm (CONTIN). ThreeT(2) water components, hydration water (T-2b), intra-myofibrillar water (T-21), and extra-myofibrillar water (T22), were identified. With increasing WB severity, the time constant of each water component and the relative content of T22 (P22) increased while the relative areas of T2b and T21 (P-2b and P-21, respectively) decreased. Spearman correlation analysis showed that there were significant correlations between the WB condition score and either the time constant or normalized area for each T2 component. T22 normalized areas (A22) were most strongly correlated with the WB score (r = 5 0.75); however, the weakest correlation was found between the WB score and T21 areas (A21). Pearson correlation analysis revealed that the strongest correlation (r = 0.64) was found between A22 and drip loss; however, there was no correlation betweenA21 and drip loss. Within theNORM group, drip loss was significantly correlated to the time constants for both T-2b and T21. Within the SEV group, only A22 was significantly correlated to drip loss. These data indicate that the WB condition has a significant impact on the distribution of water within the intact muscle tissue. The content of extra-myofibrillar water in broiler breast fillets may be a key factor responsible for the poor WHC measurements in WB meat.

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