scholarly journals Early Postmortem Injection and Tumble Marination Effects on Broiler Breast Meat Tenderness

2004 ◽  
Vol 83 (6) ◽  
pp. 1035-1038 ◽  
Author(s):  
C.Z. Alvarado ◽  
A.R. Sams
Keyword(s):  
Meat Tenderness ◽  
Breast Meat ◽  
Broiler Breast ◽  
Early Postmortem

Biochemical and sensorial evaluation of intact and boned broiler breast meat tenderness during ageing

2007 ◽  
Vol 104 (4) ◽  
pp. 1618-1621 ◽  
Author(s):  
P KRIESE ◽  
A SOARES ◽  
P GUARNIERI ◽  
S PRUDENCIO ◽  
E IDA ◽  
...  
Keyword(s):  
Meat Tenderness ◽  
Breast Meat ◽  
Sensorial Evaluation ◽  
Broiler Breast

scholarly journals Effect of muscle opposition during rigor on development of broiler breast meat tenderness

1997 ◽  
Vol 76 (5) ◽  
pp. 785-787 ◽  
Author(s):  
JA Cason ◽  
CE Lyon ◽  
CM Papa
Keyword(s):  
Meat Tenderness ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current

1996 ◽  
Vol 5 (1) ◽  
pp. 49-55 ◽  
Author(s):  
Petri A. Papinaho ◽  
Daniel L. Fletcher
Keyword(s):  
Shear Force ◽  
Geographical Area ◽  
Electrical Current ◽  
Cooking Loss ◽  
Processing Plant ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Breast Meat ◽  
Potential Market ◽  
Broiler Breast

Experiments were conducted to determine the relationships between deboning time and broiler breast meat quality, as determined by objective meat tenderness, pH, color and cooking loss. All birds were processed in a European commercial processing plant using a high current, constant voltage stunning system and air chilling. According to a modified Mitscherlich response equation, pH values reached their ultimate value by 5.77 h post-mortem, with an asymptotic 95 % confidence interval of 5.72 h-5.81 h post-mortem. The shear force data, which were analyzed using a logistic model, suggested that broiler breast fillets should be aged intact on the carcass for 10.58 h, 5.94 h or 2.28 h to guarantee that over 95 % of the fillets reach Allo-Kramer shear forces of 8.0, 9.0 or 11.0 kg/g, respectively. Since acceptable meat tenderness values vary with country, geographical area, or consumer groups, acceptable ranges should be determined according to potential market demands. No relationships between deboning time and fresh meat color or cooking loss was found.

scholarly journals Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

1989 ◽  
Vol 68 (2) ◽  
pp. 238-243 ◽  
Author(s):  
C.M. PAPA ◽  
C.E. LYON ◽  
D.L. FLETCHER
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effect of Feed Withdrawal on Yields, Muscle pH, and Texture of Broiler Breast Meat

1991 ◽  
Vol 70 (4) ◽  
pp. 1020-1025 ◽  
Author(s):  
C.E. LYON ◽  
C.M. PAPA ◽  
R.L. WILSON
Keyword(s):  
Breast Meat ◽  
Feed Withdrawal ◽  
Muscle Ph ◽  
Broiler Breast

scholarly journals Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat

2012 ◽  
Vol 21 (3) ◽  
pp. 502-507 ◽  
Author(s):  
A.A. Droval ◽  
V.T. Benassi ◽  
A. Rossa ◽  
S.H. Prudencio ◽  
F.G. Paião ◽  
...  
Keyword(s):  
Consumer Attitudes ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Tenderization of Hot-boned Broiler Breast Meat by Clamping During Chilling

2002 ◽  
Vol 81 (1) ◽  
pp. 121-125 ◽  
Author(s):  
J.A. Cason ◽  
C.E. Lyon ◽  
J.A. Dickens
Keyword(s):  
Breast Meat ◽  
Broiler Breast

scholarly journals A Proposed Mechanism for Texture Property of Woody Breast in Broilers

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
A. Welter ◽  
W. J. Wu ◽  
T. O’Quinn ◽  
T. Houser ◽  
E. Boyle ◽  
...  
Keyword(s):  
Sarcomere Length ◽  
Troponin T ◽  
Chicken Breast ◽  
Free Calcium ◽  
Processing Plant ◽  
Breast Meat ◽  
Collagen Crosslinks ◽  
White Striping ◽  
Chicken Breast Meat ◽  
Early Postmortem

ObjectivesWoody breast is a myopathy observed in chicken breast meat (Pectoralis major) characterized by its tough and rubbery texture. However, the exact causation of woody breast texture is still unknown. We hypothesize that sarcoplasmic reticulum (SR) dysfunctionality early postmortem results in rapid leakage of intracellular calcium may partially contribute to the abnormal meat texture observed in woody breast meat. The objective of this preliminary study was to investigate this hypothesis.Materials and MethodsFourteen Ross line broiler breast fillets (7 severe woody breast and 7 normal) were collected at 3 h postmortem from a commercial processing plant located in the southeast United States. The 7 woody breast samples also exhibited moderate to severe white striping. The 7 normal samples did not exhibit any signs of white striping or woody breast. Each sample was trimmed, weighed, vacuum packaged and frozen at –20°C at approximately 8 h postmortem. One 1.9 cm strip across the cranial end of each fillet was fabricated and pulverized in liquid nitrogen to measure sarcomere length (Laser Scan Confocal Microscope with a 100x/NA 1.4 objective), calpain activity (immunoblotting for µ-calpain autolysis), proteolysis (immunoblotting for troponin-T degradation) and collagen content (hydroxyproline content). Purge was also collected from each sample to evaluate protein (bicinchoninic acid assay) and free calcium concentration (atomic absorption).ResultsWoody breast fillets were heavier than normal chicken breast fillets (522.9 vs. 446.9g; P < 0.05). Woody breast samples tended to have shorter sarcomeres (1.70 vs. 2.02 µm; P = 0.0543) and less intact troponin-T compared to normal breast samples (relative intact troponin-T band density: 49.98 vs. 56.97%; P = 0.0515) at 8 h postmortem. It was interesting to note that no µ-calpain band was detected through immunoblotting for both the woody breast and normal samples at 8 h postmortem. Other studies have found similar results as poultry µ-calpain autolyzed at a much rapid rate than µ-calpain in mammalian species. In addition, the purge from woody breast samples also had higher levels of free calcium compared to normal samples (6.2 vs. 4.2 nmol calcium/mg protein; P < 0.05). Lastly, there was more collagen present in the woody breast samples compared to normal chicken breast samples (3.89 vs. 2.08 mg collagen/g muscle tissue; P < 0.05).ConclusionThe results indicated that the cause of texture abnormality of woody breast may be the combined effects of more calcium being released from the SR early postmortem resulting in shorter sarcomere length and more collagen being deposited in the chicken breast meat. Additional research with the focus on SR integrity and functionality as well as collagen crosslinks are needed to further elucidate the basic mechanism of woody breast texture formation.

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