scholarly journals Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

1990 ◽  
Vol 69 (2) ◽  
pp. 329-340 ◽  
Author(s):  
B.G. LYON ◽  
C.E. LYON
Keyword(s):  
Pectoralis Major ◽  
Post Mortem ◽  
Texture Profile ◽  
Heat Method

Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh muscles

Meat Science ◽  
1990 ◽  
Vol 28 (3) ◽  
pp. 195-202 ◽  
Author(s):  
N.S. Mahendrakar ◽  
N.P. Dani ◽  
B.S. Ramesh ◽  
B.L. Amla
Keyword(s):  
Post Mortem ◽  
Texture Profile ◽  
Thigh Muscles ◽  
Instrumental Texture

High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

Meat Science ◽  
2011 ◽  
Vol 89 (2) ◽  
pp. 181-188 ◽  
Author(s):  
Xueshen Zhu ◽  
Marita Ruusunen ◽  
Mara Gusella ◽  
Guanghong Zhou ◽  
Eero Puolanne
Keyword(s):  
Pectoralis Major ◽  
Post Mortem

scholarly journals Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers

2009 ◽  
Vol 52 (spe) ◽  
pp. 219-223 ◽  
Author(s):  
Denis Fabrício Marchi ◽  
Marco Antônio Trindade ◽  
Alexandre Oba ◽  
Adriana Lourenço Soares ◽  
Elza Iouko Ida ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Pectoralis Major Muscle ◽  
Subsequent Development ◽  
Pectoralis Major ◽  
Muscle Rigidity ◽  
Post Mortem ◽  
The Unconscious ◽  
Leg Muscle ◽  
Pse Meat ◽  
Exudative Meat

This work aimed to evaluate female lineage broilers for halothane sensitivity and for their susceptibility to the subsequent development of PSE meat. The halothane test was carried out in an anesthetic chamber with 3.0% halothane. The unconscious birds were examined for leg muscle rigidity. If one or both legs became extended and rigid, the birds were classified as halothane sensitive (HAL+), while unresponsive birds were classified as halothane negative (HAL-). The results showed that of 298 birds aged 42 days old, 95.6% were HAL- and 4.4% were HAL+. A sample of pectoralis major muscle was collected from HAL- (n=105) and HAL+ (n=13) birds. The pH and breast fillet color were determined at 4ºC, 24 hours post-mortem. Interestingly, only 2.5% of HAL+ birds displayed PSE meat characteristics compared to 12.7% of HAL- individuals. The halothane test demonstrated that female lineage broilers displayed very little sensitivity towards halothane, indicating that the development of PSE meat is related to other environmental factors.

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

2013 ◽  
Vol 93 (3) ◽  
pp. 321-328 ◽  
Author(s):  
Jia-Chun Tian ◽  
Ling Han ◽  
Qun-Li Yu ◽  
Xi-Xiong Shi ◽  
Wen-Ting Wang
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Texture Profile ◽  
Longissimus Dorsi Muscle ◽  
Meat Tenderization ◽  
Water Holding

Tian, J.-C., Han, L., Yu, Q.-L., Shi, X.-X. and Wang, W.-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321–328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 4°C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P<0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (P<0.05). Shear force decreased? (P<0.05) and myofibrillar fragmentation index increased? (P<0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (P<0.05), springiness (P<0.05) and chewiness (P<0.05), reflected in a progressive softening during ageing (P<0.05). Cathepsins L, B and H activity showed an increased trend (P<0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.

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