Physical and Biochemical Effects of Broiler Breast Tenderization by Aging after Pre‐rigor Deboning

Abstract

Shear values of breast fillets were greater after 0 hr than after either 23 or 47 hr aging, which were both greater than after 71 hr post harvest aging. However, the 71 hr shear value was still greater than that for breast muscle aged 24 hr on the carcass. The 0 hr fillets had shorter sarcomeres than fillets frozen after 47 or 71 hr aging. Myofibrillar fragmentation increased from 0 to 47 hr and from 47 to 71 hr post-harvest aging. Decreased residual calpain and calpastatin activities, combined with the appearance and accumulation of the 30 kDa protein is characteristic of calpain activity. This suggested that the myofibrillar fragmentation during post-harvest aging involved calpain-mediated proteolysis similar to that occurring during normal meat aging.

Tissue-Specific Expression of the Chicken Calpain2 Gene

“…The overall pattern of the CAPN2 expression in breast muscle was different from that of leg muscle. It is well known that the breast muscle of chicken is made of white fast oxidative glycolytic fibers that whereas the leg muscle has slow oxidative red aerobic fibers [9]. We also found the relative expression level of the CAPN2 mRNA in the S01 chicken was higher than that in the MB chicken.…”

Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus)

“…filaments as well as M-and Z-lines during ice aging. This characterises the resolution of rigor (McKee, Hirschler, & Sams, 1997). The cross-bridges, M-and Z-lines act as constraints to the enlargement of the interfilament space and therefore deter increase in myofibrillar volume.…”

Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs

“…Muscles from the lateral side, consisting primarily of the iliotibialis, iliofibularis and the femoritibialis (Howell, 1938), were trimmed to a similar height, and bagged in cooking bags (Seal-a-Meal bag, The holmes Group, El Paso, TX, USA). In order to reduce the potential effect of post-deboning aging on texture of hot-boned chicken leg muscle (Yu et al, 2005), and to assimilate the poultry processing practices that allow virtually no aging after deboning for cooked product or individually quick frozen meat (Mckee, Hirschler, & Sams, 1997), the bagged samples were placed in a À20 C freezer immediately after deboning, and stored at À20 C until further testing (all within 3 wk).…”