Biochemical and technological characteristics of hot chicken meat

Abstract

In the hot breast and leg muscles of broiler chicken the level of ATP, the 'R' value, the lactic acid content, the pH value, the length of sarcomers, the water and fat retention capacity, the fat emulsion stability, thermal drip, and the extractability of protein fraction were investigated. It was found that in the breast muscles the onset of rigor mortis commenced within 30-60 min, and in the leg muscles as early as 15-30 min after killing of the birds. The deepest rigor mortis occurred between the first and fourth hour, and then gradually declined, sooner in the leg than in the breast muscles. The addition of sodium chloride (2.0-2.5%) to the minced pre-rigor meat not later than 40min after slaughter, or better, an injection of NaCl brine into intact muscles 15 min after slaughter of birds, preserved their good technological properties.The tenderness and the thermal drip of hot salted and chilled salted muscles showed no significant differences, but water retention and fat emulsifying capacity were better in the hot salted meat samples. The hot salted and cooked muscles were preferred by the sensory panel to corresponding samples of chilled muscles.From the hot salted chicken meat more sarcoplasmic and myofibrillar proteins were extracted than from meat salted after chilling. However, after frozen storage the extractability of myofibrillar proteins were higher in the salted chilled meat.

Quality Changes of Mrigal (Cirrhinus mrigala) during Different Stages of Rigor Mortis

“…Increase in water loss is due to denaturation of proteins and to release appreciable quantities of water from the flesh (Bligh and Duclos-Rendell, 1986). Decrease in water retention capacity after 2 hr postmortem was reported by Kijowski et al, (1982). Similar observations were made by Sravani (2011) in rohu.…”

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

“…Fillets removed from AC carcasses at 0 or 24 h postchill had comparable pH values. Postmortem time for muscle to reach its ultimate pH may be 4 to 6 h [6,7,16,51,52], but some studies have reported ultimate pH in poultry as early as 2 h postmortem [14,53]. Different results for time to reach ultimate muscle pH may be due to differences in initial glycogen levels, bird strain, sex (body size and fat), stunning procedures, and other physiological factors [7].…”

“…The conflicting results may be related to differences in breast fillet storage conditions, storage time before cooking, or time of weighing. Biochemical changes in muscles during rigor mortis and the associated effect on fillet pH and tenderness have been studied by many researchers [6,7,14,27,28,51,52,53,55,58,59]. In general, as an animal dies from anoxia, the muscle cells continue to respire and to produce and consume adenosine triphosphate.…”

Glycogen debranching enzyme and some other factors relating to post‐mortem pH decrease in poultry muscles

“…This content is close to the minimum residual glycogen content, 10 mmol kg −1 , reported for bovine muscles. 25 Also Kijowski et al 26 have claimed that the onset of rigor occurs within 30 min post-mortem in chicken QF muscle. Furthermore, in some animals the ultimate pH was higher than the pH 25 min after stunning.…”