Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties

Murphy, R. Y.; Marks, Bradley P.

doi:10.1093/ps/79.1.99

Cited by 119 publications

(106 citation statements)

References 37 publications

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“…The small differences observed with marinated meat can be associated with lower marinade yield rather than to a direct effect of the wooden breast abnormality. High amounts of liquid losses during cooking are usually associated with increased toughness of meat (Murphy and Marks, 2000). In a recent study, it was also found that inclusion of wooden breasts to some extent in sausages and nuggets increased the shear force and binding strength (Puolanne and Ruusunen, 2014).…”

Section: Discussionmentioning

confidence: 98%

Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat

Mudalal

Lorenzi

Soglia

et al. 2015

Animal

274

235

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One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white striping and wooden breast abnormalities. In two replications, 192 fillets were divided into the following four classes: normal (n = 48; absence of any visual defects), white striping (n = 48, presence of white striations), wooden breast (n = 48; diffusely presence of hardened areas) and white striping/wooden breast (n = 48; fillets affected by both abnormalities). Morphology, raw meat texture and technological properties were assessed in both unprocessed (pH, colour, drip loss, cooking loss and cooked meat shear force) and marinated meat (marinade uptake, purge loss, cooking loss and cooked meat shear force). Fillets affected by white striping, wooden breast or both abnormalities exhibited higher breast weights compared with normal fillets (305.5, 298.7, 318.3 and 244.7 g, respectively; P < 0.001). Wooden breast, either alone or in combination with white striping, was associated with a significant ( P < 0.001) increase of fillet thickness in the caudal area and raw meat hardness compared with both normal and the white striping abnormality, for which there was no difference. Overall, the occurrence of the individual and combined white striping and wooden breast abnormalities resulted in substantial reduction in the quality of breast meat, although these abnormalities are associated with distinct characteristics. Wooden breast fillets showed lower marinade uptake and higher cooking losses than white-striped fillets for both unprocessed and marinated meats. On the other hand, white-striped fillets showed a moderate decline in marinade and cooking yield. Fillets affected by both abnormalities had the highest ( P < 0.001) ultimate pH values. In contrast, the effects on colour of raw and cooked meat, drip loss, purge loss and cooked meat shear force were negligible or relatively low and of little practical importance. Thus, the presence of white striping and wooden breast abnormalities impair not only breast meat appearance but also the quality of both raw and marinated meats mainly by reducing water holding/binding abilities.

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Section: Discussionmentioning

confidence: 98%

Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat

Mudalal

Lorenzi

Soglia

et al. 2015

Animal

274

235

View full text Add to dashboard Cite

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“…The meat was cooked at a constant temperature using pre-heated water bath (Memmert, WNB 14; GMbH + Co. KH, D-91107 Schwabach, Germany) to the internal temperature of 80 °C for 30 min for the maximum water loss expected (Murphy & Marks, 2000). After cooking meat samples were cooled in water bath using cold water to the internal temperature of 20 °C, then water blotted or purged until sample became dry.…”

Section: Cooking Loss %mentioning

confidence: 99%

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Al-Hijazeen

Al-Rawashdeh

2019

Food Sci. Technol

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The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250), 6) 5 ppm butylatedhydroxyanisole (BHA) for breast, and 14 ppm for thigh meat were prepared. TBARS, total carbonyl, and color values, were measured and analyzed at 0, 4, and 7 day. Samples of cooked thigh meat were prepared, and sensory evaluation was reported. Cooking loss %, ultimate pH, and total aldehydes were analyzed. Both RE and E-250 were showed the highest significant effect maintaining low values of TBARS and total carbonyl at 7 day. However, no significant differences were found among all treatments measuring ultimate pH values, and their cooking loss %. The RE and E-250 also showed the highest significant effect delaying aldehydes formation, and positively affect meat sensory attributes. On conclusion, RE (350 ppm) was very effective antioxidant and comparable to the other commercial antioxidants. Thus, RE could be a good substitution to many synthetic antioxidants used in meat industry.Keywords: lipid oxidation; protein oxidation; rosemary extract; ground chicken.Practical Application: Omprove meat storage stability and their quality characteristics using safer replacement to the synthetic antioxidant.

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“…Most of the study reported on the changes of soluble sarcoplasmic reticulum protein, including changes in activity and molecular mobility (Murphy and Marks, 2000;Unda. et al, 1990).…”

Section: Discussionmentioning

confidence: 99%

Detection of the end point temperature of thermal denatured protein in fish and chicken meat through SDS-PAGE electrophoresis

Gao

Mao

Liang

et al. 2009

J. Ocean Univ. China

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Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was applied in the detection of the end point temperature (EPT) of thermal denatured protein in fish and meat in this study. It was also used in studying the thermal denatured temperature range of proteins in salmon and chicken meat. The results show that the temperature ranges of denatured proteins were from 65 to 75 ℃ , and these temperature ranges were influenced by the processing methods. Through SDS ℃ -PAGE, the features of repeated heating thermal denatured proteins under the same temperature and processing time were studied. The electrophoresis patterns of thermal denatured proteins determined through repeated heating at the same temperature did not exhibit any change. For the detection of cooked fish and meat samples, they were subjected to applying the SDS-PAGE method, which revealed an EPT ranging from 60 to 80 ℃ . ℃

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Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties

Cited by 119 publications

References 37 publications

Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat

Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Detection of the end point temperature of thermal denatured protein in fish and chicken meat through SDS-PAGE electrophoresis

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