Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition
文献类型： 外文期刊
作者： Pang, B. 1 ; Yu, X. 2 ; Bowker, B. 3 ; Zhang, J. 4 ; Yang, Y. 5 ; Zhuang, H. 3 ;
作者机构： 1.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China
2.Hubei Normal Univ, Coll Life Sci, Huangshi 435000, Hubei, Peoples R China
3.ARS, USDA, US Natl Poultry Res Ctr, Athens, GA 30605 USA
4.Beijing Acad Agr & Forestry Sci, Inst Anim Husb & Vet Med, Beijing 100097, Peoples R China
5.China Agr Univ, Coll Engn, Beijing 100083, Peoples R China
关键词： myofibrillar water; cooking loss; protein denaturation; wooden breast; NMR
期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）
ISSN：
年卷期： 2021 年 100 卷 2 期
页码：
收录情况： SCI
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 degrees C, 40 degrees C, 53 degrees C, 57 degrees C, 68 degrees C, and 90 degrees 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 degrees C, 40 degrees C, and 57 degrees C. Moisture loss of WB samples was greater than normal and PSE at either 68 degrees C or 90 degrees C; however, it was the least at 53 degrees C. Only close changing trend was noted between the intramyofibrillar water (T-21) reduction and moisture loss. The extramyofibrillar (T-22) 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.
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