The Influence of Hot Boning Broiler Breast Muscle on pH Decline and Toughening

Stewart, M. K.; Fletcher, D. L.; Hamm, D.; Thomson, James E.

doi:10.3382/ps.0631935

Cited by 84 publications

(53 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…pH values of breast muscle were significantly decreased from 6.32 at 0.5 h PM to 5.82 after 6 h PM, whereas there were no significant differences among at 6, 12, and 24 h PM in general agreement with previous study (Stewart and Fletcher, 1984) where reported decreases in pH values tended to level off at 5.9 after 4 h or before. Early studies by De Fremery and Pool (1960) revealed that the rigor mortis of chicken muscle was completed at 6 h before PM and achieved ultimate pH.…”

Section: Resultssupporting

confidence: 82%

Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20℃

Yu¹,

Lee²,

Chen³

et al. 2011

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

The aim of this study was to compare the physicochemical changes of hot-boned chicken breast and leg muscles. Chicken breast and leg muscles from 56 broilers were excised within a 15 min post-mortem (PM) and stored at 20 o C. Physicochemical traits were determined at 0.5, 6, 12, and 24 h PM. The ultimate pH of leg muscle was higher than that of breast muscle (p<0.05). The content of glycogen in the breast muscle was relatively higher than that in the leg muscle until 6 h PM (p<0.05). R-values showing rigor mortis of breast and leg muscles were completed after or before 6 h PM. Breast muscle had less cooking loss than leg muscle (p<0.05). Drip loss did not significantly differ between breast and leg muscles with the exception of that at 6 h PM. The sarcomere length of leg muscle was relatively longer than that of breast muscle (p<0.05). The MFI of leg muscle was significantly lower than that of breast muscle (p<0.05). The shear force of leg muscle was lower than that of breast muscle at 6 and 12 h PM (p<0.05); however, that of both muscles did not significantly differ at 24 h PM.

show abstract

Section: Resultssupporting

confidence: 82%

Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20℃

Yu¹,

Lee²,

Chen³

et al. 2011

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

show abstract

“…The change in muscle tenderness may correlate with that of pH value. A similar relationship between pH and tenderness has been previously reported (Stewart et al, 1984;Cavitt et al, 2005); however, the ranges of pH and tenderness values in previous studies have been representative of multiple deboning times rather than one. Stewart et al (1984) suggested that the relationship of pH (at time of deboning) and tenderness is not cause-effect but rather a parallel relationship in which pH is an indicator of rigor mortis development rather than directly affecting meat tenderness.…”

Section: The Effect Of Scesc On Carcass and Meat Quality Of Aa Broilersmentioning

confidence: 67%

Influence of Supercritical CO<sub>2</sub> Extraction of Schisandra Chinensis on Antioxidant Status, Carcass and Meat Quality of AA Broilers

et al. 2013

View full text Add to dashboard Cite

The experiment was conducted to investigate the effect of dietary supplementation with different level of supercritical CO 2 extraction of Schisandra Chinensis (SCESC) (0.1%, 0.2%, and 0.4%) on antioxidant status and meat quality of broilers. The results showed that the total superoxide dismutase (T-SOD) activity in heart and liver was increased significantly by supplementing with SCESC in the diet of birds, the malonaldehyde (MDA) concentration in heart of birds was lower in the SCESC group than the control, and the glutathion reductase (GR) activity in liver and kidney of the birds was increased significantly. There was a significant reduction of the abdominal fat in the experimental group. The drip loss of breast meat was significantly decreased through supplementing with SCESC in the diet of birds. The pH was higher in the 0.1% SCESC group than the control. The shear force of breast meat from broilers was decreased by 0.2% SCESC supplementation. Compared to the control, the content of crude fat of breast meat from broilers was increased significantly. At the same time, diets supplemented with 0.2% SCESC increased the crude protein content of breast meats. Furthermore, diets supplemented with 0.4% SCESC had an increased Inosinic Acid (IMP) content significantly. On the basis of these observations, we concluded that diets supplemented with SCESC improved antioxidant enzyme activity of tissues and improved meat tenderness and nutritional value of breast and thigh meat.

show abstract

“…times. Although not indicated in the table, the 0-h mean was significantly (P < .05) greater than the samples collected from control carcasses at 1 h. This represents the normal post-mortem pH decline that occurs as a result of lactic acid accumulation and has been previously reported (Stewart et al, 1984). At 1 h post-mortem, the Pectoralis pH was significantly higher in the control muscles than in the two rigor-acceleration treatments, which were not different from each other.…”

Section: Methodsmentioning

confidence: 86%

“…The first is rigor mortis development, in which post-mortem muscle cell metabolism gradually shifts from aerobic to anaerobic pathways, adenosine triphosphate (ATP) is depleted, and actomyosin is formed (Hamm, 1982). In broiler breast muscle this process requires 4 h and if meat is deboned prior to this time it is toughened (Stewart et al, 1984;Lyon et al, 1985;Dawson et al, 1987).…”

Section: Introductionmentioning

confidence: 99%

“…This deficit is important considering that rigor mortis development (and presumably its resolution) proceeds at a rate at least threefold faster in broiler breast muscle than in beef (Hamm, 1982;Stewart et al, 1984;Sams and Janky, 1991). Furthermore, Kang and Sams (1992) determined that the effects these ES systems have on rigor mortis development are different for avian white muscle fibers than for avian red muscle fibers.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Biochemical and Structural Effects of Rigor Mortis-Accelerating Treatments in Broiler Pectoralis

et al. 1995

View full text Add to dashboard Cite

This study was conducted to elucidate the mechanism of action of two selected rigor mortis-accelerating treatment systems employed in the prevention of the toughness associated with early-harvested (1 h post-mortem) broiler Pectoralis muscle. The treatments included 14 min of low voltage electrical stimulation (110 V, 1 A, pulsing 1 s on and 1 s off) combined with high temperature conditioning (39 C) and muscle tensioning (LV + HTC + MT); a 15-s high voltage stimulation (440 V, 1 A pulsing 2 s on and 1 s off) combined with muscle tensioning (HV + MT); and a control simulating commercial broiler processing practices. The rigor-accelerating treatments reduced pH and increased R-value (inosine:adenosine ratio) at 1 h post-mortem, but only the LV + HTC + MT treatment reduced sarcomere shortening. Both rigor treatments reduced the amount of measurable myofibrillar fragmentation. Cathepsin B and B + L activities were not affected by the rigor treatments. Calpain I activity was not detectable in any 24-h post-mortem sample. Calpain II activity at 24 h post-mortem was greater in muscles receiving HV + MT than from the LV + HTC + MT or control carcasses, but was reduced in all muscles by 24 h postmortem. An SDS-PAGE indicated a 30-kDa polypeptide that was absent at death and appeared in control and LV + HTC + MT muscles but to a lesser extent in HV + MT muscles. These results suggested that the LV + HTC + MT treatment has a greater tenderizing effect than the HV + MT treatment because the former achieves a better balance between reduced sarcomere shortening and myofibrillar fragmentation.

show abstract

The Influence of Hot Boning Broiler Breast Muscle on pH Decline and Toughening

Cited by 84 publications

References 6 publications

Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20℃

Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20℃

Influence of Supercritical CO<sub>2</sub> Extraction of Schisandra Chinensis on Antioxidant Status, Carcass and Meat Quality of AA Broilers

Biochemical and Structural Effects of Rigor Mortis-Accelerating Treatments in Broiler Pectoralis

Contact Info

Product

Resources

About