Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

Barbut, Shai; Sosnicki, A.; Lonergan, Steven M.; Knapp, T.; Ciobanu, Daniel C.; Gatcliffe, L.J.; Huff-Lonergan, Elisabeth J.; Wilson, Ernest W.

doi:10.1016/j.meatsci.2007.07.031

Cited by 308 publications

(234 citation statements)

References 128 publications

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“…These observations were consistent with the finding of Qiao, Fletcher, Northcutt, and Smith (2002), which reported lighterthan-normal-colored broiler breast meat contained less protein content than normal-colored meat, but there were no differences in other chemical composition between light and normal meat groups. The chemical composition changes of PSE-like meat were probably attributed to the modern selection for growth rate and breast yield (Barbut et al, 2008;Samuel, Billard, Pringle, & Wicker, 2012). The histological changes including extreme fiber hypertrophy, increased occurrence of abnormal fibers, and susceptibility to stress-induced myopathies could alter chemical composition of PSE-like meat (Petracci & Cavani, 2012;Petracci, Sirri, Mazzoni, & Meluzzi, 2013).…”

Section: Chemical Composition Of Normal and Pse-like Chicken Breast Meatmentioning

confidence: 99%

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

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

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The objective of this study was to evaluate the differences between normal and pale, soft, exudative (PSE)-like chicken breast meat in the chemical composition, pH, color, water binding capacity, textural properties, salt-soluble protein (SSP) extraction as well as dynamic rheological properties. Compared with normal meat, PSE-like chicken meat showed similar moisture, fat, and ash content (P > 0.05), but significantly lower protein content (P < 0.05). It had a significantly higher L* and lower pH and SSP extraction (P < 0.05). Heated PSE-like meat batter had lower water-binding capacity, textural characteristics (P < 0.05) and reduced gel elasticity (G′) and viscosity. However, the color variation of PSE-like meat gels was decreased. No significant changes were observed in the SSP electrophoretic patterns by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In conclusion, PSE-like poultry meat changed the chemical composition and impaired protein functionality; however, the difference in color was small when used in further products.Keywords: PSE-like; chicken; gel properties; salt-soluble protein; dynamic rheology El objetivo del presente estudio se dirigió a evaluar las diferencias existentes entre la carne de pechuga de pollo normal y la de tipo PSE en términos de su composición química, pH, color, capacidad de retención de agua, propiedades texturales, extracción de proteína soluble en sal (PSS), así como sus propiedades reológicas dinámicas. En comparación con la carne de pollo normal, se constató que la carne de pollo tipo PSE exhibe un contenido de humedad, de grasa y de ceniza similar (P > 0,05), mientras que su contenido de proteína es significativamente inferior (P < 0,05). Asimismo, se observó que la carne tipo PSE tiene un nivel de L* más elevado, en tanto su pH y su extracción SSP son inferiores (P < 0,05). Al ser calentada, la masa de carne tipo PSE acusa niveles inferiores de capacidad de retención de agua, de características texturales (P < 0,05), reduciéndose, al mismo tiempo, la elasticidad de gel (G′) y la viscosidad. Sin embargo, en los geles de carne tipo PSE se constató la disminución de la variación de color. Frente a la aplicación de la SDS-PAGE, no se observaron cambios significativos en los patrones electroforéticos en la PSS. Se concluye que la composición química de la carne de pollo tipo PSE se ve alterada, lo cual limita su funcionalidad proteica. Sin embargo, la diferencia de color es reducida si se utiliza en productos posteriores.

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Section: Chemical Composition Of Normal and Pse-like Chicken Breast Meatmentioning

confidence: 99%

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

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

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“…growth rate and feed conversion). Today, chickens and turkeys are marketed in about half the time and at about twice of body weight (BW) compared to 50 years ago (Havenstein et al, 2003;Barbut et al, 2008). In Europe and North America, the demand is mainly concentrated on breast meat, sold both fresh and processed due to nutritional quality, high tenderness and easiness of culinary preparation (Barbut et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of White Striping on Chemical Composition and Nutritional Value of Chicken Breast Meat

Petracci

Mudalal

Babini

et al. 2014

Italian Journal of Animal Science

118

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White striping defect (appearance of white striations parallel to muscle fiber on surface of breast) is considered an emerging issue in chicken breast meat which is related to increasing growth rate of modern hybrid birds. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast meat. During three replications, a total of 108 Pectoralis major muscles representing three degrees of white striping (absence=normal; presence classified in 2 levels as moderate or severe) were selected to determine proximate composition (moisture, protein, lipid and collagen) as well as sarcoplasmic and myofibrillar protein profile by sodium dodecyl sulphatepolyacrylamide gel electrophoresis analysis. The results showed that both severe and moderate white-striped fillets had higher fat content (2.53 vs 1.46 vs 0.78%; P<0.001), lower protein level (20.9 vs 22.2 vs 22.9%; P<0.001), decreased quality of protein as proven by higher collagen content (1.30 vs 1.37 vs 1.43%; P<0.001), and different pattern on myofibrillar and sarcoplasmic fractions when compared to normal fillets. Moreover, severe white-striped fillets exhibited higher energy content (450.7 vs 421.1 kJ/100g; P<0.01) with respect to normal meat. In conclusion, there was a large worsening of nutritional value of chicken breast meat following occurrence of white striping and this might impair consumer attitude towards poultry meat.

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“…The condition has previously been known as 'heat-toughening' or 'heatshortening' [see Jacob and Hopkins (2014) for discussion] although neither toughening nor shortening is necessarily involved with the defect. High rigor temperature in beef and lamb muscles is a similar phenomenon to PSE (pale, soft, exudative) in pig meat [see Barbut et al (2008) for a review], although less severe. The main cause of the quality defect is denaturation of sarcoplasmic proteins and myosin, leading to a decrease in water-binding capacity of the proteins and, as a result, a decrease in the water-holding capacity of the meat (Barbut et al 2008).…”

Section: Introductionmentioning

confidence: 99%

“…High rigor temperature in beef and lamb muscles is a similar phenomenon to PSE (pale, soft, exudative) in pig meat [see Barbut et al (2008) for a review], although less severe. The main cause of the quality defect is denaturation of sarcoplasmic proteins and myosin, leading to a decrease in water-binding capacity of the proteins and, as a result, a decrease in the water-holding capacity of the meat (Barbut et al 2008). In addition, denaturation of m-calpain, the principal enzyme involved in post-mortem proteolysis of myofibrillar proteins, appears to lead to a reduction in the improvement of tenderness during aging (Dransfield 1994).…”

Section: Introductionmentioning

confidence: 99%

Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

Warner¹,

Kerr²,

Kim³

et al. 2014

Anim. Prod. Sci.

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Abstract. High pre-rigor muscle temperature has negative consequences on quality and has been predominantly studied in the excised longissimus muscle of beef and lamb carcasses. There is little data on other muscles, the application in whole carcasses or potential amelioration techniques such as stretching. This study evaluated the effects of electrical stimulation, high pre-rigor temperature and stretching of lamb sides on quality traits and protein denaturation in four leg muscles [gluteus medius (GM), rectus femoris (RF), semimembranosus (SM) and semitendinosus (ST)]. Twenty lamb carcasses were used with two electrical stimulation treatments (stimulated or non-stimulated, +/À) and two pre-rigor temperature treatments (chilled at 2 C directly after slaughter, or held in 37 C water for 4.5 h before transfer to a 2 C chiller) applied. One side of each carcass was suspended from the Achilles tendon, whereas the other side was stretched by allowing the leg to drop and tying it to the ribs. Electrical stimulation did not influence the different traits except for pH fall post slaughter and myosin denaturation. Stretching resulted in greater muscle and sarcomere lengths for the GM, SM and ST, but a decrease in sarcomere length for the RF. For the non-stretched GM and SM, the 37 C treatment resulted in tougher meat at 1 and 8 days post mortem compared with the 2 C treatment. In contrast, the stretched 37 C treatment resulted in more tender meat for the GM, SM and ST at 1 day post mortem compared with the 2 C treatment. For all muscles, the 37 C treatment resulted in a decrease in the waterholding capacity (increased purge, surface exudate and cooking losses). The magnitude of this effect was generally diminished by stretching for the GM, SM and ST, but for the RF, (which was not stretched by the treatment) this effect was reversed. The 37 C treatment resulted in paler meat (increased L*-values) for the GM, SM and ST relative to the 2 C treatment. The observed effects of the 37 C treatment on water-holding capacity and colour could be explained by the effects of this treatment on indicators of protein denaturation (sarcoplasmic protein solubility and myofibrillar ATPase activity), which were decreased for the GM, SM and ST. The response to both temperature and stretching varied between the muscles, due to different anatomical location and also due to postulated differences in the fibre types. In conclusion, pre-rigor stretching of lamb sides can counteract the negative effects of high early postmortem temperature on tenderness and water-holding capacity for those muscles that are stretched as a result of this hanging method.

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Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

Cited by 308 publications

References 128 publications

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

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

Effect of White Striping on Chemical Composition and Nutritional Value of Chicken Breast Meat

Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

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