A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Li, Ke; Chen, Lin; Zhao, Yingying; Yu-pin, LI; Wu, Na; Sun, Hao; Xu, Xinglian

doi:10.1080/19476337.2014.941411

Cited by 26 publications

(19 citation statements)

References 48 publications

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“…These results are similar to the findings reported by Qiao et al (2002) and Li et al (2014), who reported PSE broiler breast meat containing less protein content than normal colored meat. Qiao et al (2002) reported significant differences in protein content between normal and pale broiler breast meat (22.96% vs. 22.58%).…”

Section: Discussionsupporting

confidence: 82%

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Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

et al. 2016

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-The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was found to be significantly lower for the pale group compared with the normal group. No significant difference was found in ash, dry matter, and total lipid content between normal and pale breast meat. Drip loss was significantly affected by breast meat color groups at days 1, 2, 3, and 4 postmortem. Pale, soft, exudative turkey breast meat can lead to differences in the chemical composition and shelf life of the product.

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Section: Discussionsupporting

confidence: 82%

“…No differences were observed between normal and pale groups in ash (%), dry mater (%), and total lipid contents in this study ( Table 2). The closest values to these results were reported by Qiao et al (2002) and Li et al (2014).…”

Section: Discussionsupporting

confidence: 72%

Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

et al. 2016

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“…Group mean values of water and lipid content of meat samples ranged from 69.23% to 71.43% and from 8.55% to 13.05%, respectively (Table 2), which is in accordance with previous reports (Durek et al, 2014;Li et al, 2015). The values measured for water and lipid indicated that the geographical origin did have an influence on meat composition.…”

Section: Meat Compositionsupporting

confidence: 81%

“…Moisture content was determined in triplicate according to the reference (Li et al, 2015). The dried meat of 10 g was defatted by Soxhlet extraction using ether for 6h to obtain the protein; in the meantime, fat content was determined by the extraction system.…”

Section: Sample Pretreatmentmentioning

confidence: 99%

Combination of multi-element and stable isotope analysis improved the traceability of chicken from four provinces of China

Zhao

Zhang

Guo

et al. 2015

CyTA - Journal of Food

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The establishment of appropriate analytical methods to authenticate the geographic origin of poultry meat independent of paper record becomes especially important nowadays. In this study, data were analyzed in terms of both the contents of two stable isotopes (C and N) and 12 mineral elements of chicken samples from four provinces to trace their geographical origin. The results showed that classification of chicken was improved by combining both types of data, as compared to that using the mineral element data alone. The present study demonstrates that it is possible to indicate the poultry origin by applying stable isotope and multi-element analysis, which is an effective tool to trace the geographic origin of poultry.Keywords: stable isotope; multi-element; geographic origin; chicken Hoy en día es muy importante el establecimiento de métodos analíticos apropiados para autentificar el origen geográfico de la carne de ave de forma independiente a los estudios publicados. En este estudio, se analizaron los datos según el contenido de 2 isótopos estables (C y N) y 12 elementos minerales de muestras de pollo de 4 provincias para trazar su origen geográfico. Los resultados mostraron que la clasificación del pollo fue mejorada mediante la combinación de los dos tipos de datos, en comparación con la utilización única de elemento mineral. El presente estudio demuestra que es posible indicar el origen de las aves mediante la aplicación del análisis de isótopos estables y multielemento, el cual es una herramienta efectiva para trazar el origen geográfico de las aves.

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“…Water content was determined in triplicate according to the reference (Li et al 2015). The samples were surface decontaminated by three consecutive rinses in double-deionized water and stored in plastic bags at −20°C until freeze-drying (freeze dryer FD-1C-50, Beijing Boyikang Instrument Company, China).…”

Section: Sample Preparationmentioning

confidence: 99%

Combined Stable Isotopes and Multi-element Analysis to Research the Difference Between Organic and Conventional Chicken

Zhao

2016

Food Anal. Methods

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The objective of this study was to investigate the difference of chicken from organic and conventional systems. Chicken samples from three farms (Beijing conventional farm, Beijing organic farm, and Jilin organic farm) of each type were measured for contents of protein and fat, stable carbon and nitrogen isotope ratios, and concentrations of 12 mineral elements (Na, Mg, K, Ca, V, Fe, Co, Ni, Cu, Rb, Ba, and Pb). As a result, the chicken of two organic groups (Beijing organic and Jilin organic) yielded more protein than the Beijing conventional group. The nitrogen and carbon stable isotope ratios of de-fatted chicken from organic groups were higher than those of conventional ones. Mineral elements in de-fatted chicken samples showed significant differences (p < 0.05) except for Mg. The analysis data of stable isotope ratios and multielements were subjected to principal component analysis (PCA). The organic and conventional groups can be clearly classified through PCA. The combination of stable isotopes and multi-elements can further classify the geographical origin of chicken. The research work brought about a discovery of the difference between the organic and conventional chicken.

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A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Cited by 26 publications

References 48 publications

Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

Combination of multi-element and stable isotope analysis improved the traceability of chicken from four provinces of China

Combined Stable Isotopes and Multi-element Analysis to Research the Difference Between Organic and Conventional Chicken

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