Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles

Yu, Long-Hao; Lee, E.S.; Jeong, Jong Youn; Paik, Hyun Dong; Choi, Jeong-Hoo; Kim, C.J.

doi:10.1016/j.meatsci.2005.04.020

Cited by 92 publications

(69 citation statements)

References 43 publications

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“…Generally, muscle with low drip loss has an attractive appearance and also increases meat tenderness and juiciness. A decrease in cooking loss resulted in the improvement of nutritional quality in the muscle by preventing the loss of several essential minerals and vitamins (Yu et al, 2005). Therefore, this study gives evidence that Eq and its precursor daidzein are potential additives to improve muscle juiciness and nutrients.…”

Section: Discussionmentioning

confidence: 71%

The effect of equol injection in ovo on posthatch growth, meat quality and antioxidation in broilers

Wei

et al. 2011

Animal

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In order to investigate the long-term effects of equol (Eq) on growth and meat quality in broilers, 0 mg (control, Con), 20 mg (low dose, L) and 100 mg (high dose, H) Eq, respectively, were injected into fertile eggs (146 eggs per group) on 7 days of embryos. After hatch, chickens were fed under the same conditions and slaughtered at 49 days of age for sample collection and analysis. The results showed that body weight and composition were marginally affected by Eq administration ( P . 0.05). Compared with their male counterparts, the meat quality of female broilers was affected greatly after Eq administration. The redness (a*) of meat color in the L and H groups of female broilers was significantly decreased by 24.10% and 21.50% ( P , 0.01), respectively; cooking loss decreased by 12.11% and 16.82%, respectively, in the L and H groups ( P , 0.01); 24 h and 48 h drip loss was significantly decreased by 60.27% and 45.72% ( P , 0.05), respectively, in the H group. However, for male broilers, only cooking loss was significantly decreased by high dosage of Eq treatment ( P , 0.05). The antioxidative status was analyzed for discovering further the mechanism behind the improvement of the water-holding capacity caused by Eq in female broilers. The activity of glutathione peroxidase (GSHPx) in plasma was greatly increased by 15.94% in the L group ( P , 0.01), whereas the total superoxide dismutase activity (T-SOD) and the content of malondialdehyde in plasma were not changed ( P . 0.05). The T-SOD activity in the breast muscle of the L and H groups were significantly improved by 23.14% and 18.82% ( P , 0.05), respectively. GSHPx in the breast muscle of the H group showed a tendency to increase ( P 5 0.06 , 0.1). These results indicate that Eq injection in ovo does not affect the growth of broilers, but significantly improves the water-holding capacity of the muscle, especially in female broilers, which is related to the improvement of antioxidative status.

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Section: Discussionmentioning

confidence: 71%

The effect of equol injection in ovo on posthatch growth, meat quality and antioxidation in broilers

Wei

et al. 2011

Animal

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“…Similar values of drip loss in samples thawed using microwave and atmospheric methods were observed by ChwastowskaSiwiecka et al [25] in rabbit meat, as well as by Kim et al [26] in beef and by Kondratowicz et al [27] in pork. Yu et al [28] demonstrated that the amount of thawing leakage is determined by the thawing temperature and increases with rising temperatures.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Augustyńska-Prejsnar

Ormian

Sokołowicz

2018

Journal of Food Quality

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e paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. e physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. e sensory evaluation was also conducted. e ndings indicate that the duration of storage has e ects on the quality of meat stored frozen at −20°C. Unfavourable changes (p < 0.05) were observed between the rst and seventh months of freezing storage in respect of such areas as increased drip loss, increased thermal loss, colour changes, and reduced ash content in thawed breast meat as well as in those subjected to heat treatment. Unfavourable changes in the sensory properties, namely, diminished intensity of avour and aroma, were also observed. e analysis revealed signi cant (p < 0.05) impacts of thawing methods on the meat's quality properties, depending on the duration of freezing storage. e application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the avor and juiciness of meat stored for one-month period. A longer period of freezing storage (5 and 7 months) revealed higher degrees of colour saturation towards red (a * ) in raw breast meat as well as reduced brittleness of breast meat thawed using microwave oven method prior to and after the heat treatment in comparison to those thawed using atmospheric air and water. Practical Applications. e duration of freezing storage and thawing methods has impacts on the meat's quality, including its processing value. e current study has its practical implications due to the immense consumption of broiler chicken meat, the high proportion of deep frozen meat products in commerce, and the acceptability and popularity of frozen stored meat in households. e current study enables one to ascertain how the physicochemical and sensory properties of broiler chicken breast meat change over the period of freezing storage (for 1, 3, 5, and 7 months) and which of the applied thawing methods (in atmospheric air, water, or microwave method) is most favourable for retaining meat's best quality.

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“…The birds were stunned electrically at 50 V for 10 s and killed by bleeding for approximately 2 min from a single unilateral neck cut severing the right carotid artery and jugular vein (Yu et al, 2005). Immediately after bleeding and after the skin was peeled off, the breast and leg muscles from the left and right side of the carcasses were excised within 15 min PM and the samples were randomly cut into 4 portions, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Chang and Chou (2010) and Yu et al (2005) reported that the pH values of breast muscles were lower (p<0.05) than those of leg and thigh muscles. Lesiów and Xiong (2003) compared the influence of muscle fibre types on gelation.…”

Section: Introductionmentioning

confidence: 97%

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

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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.

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Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles

Cited by 92 publications

References 43 publications

The effect of equol injection in ovo on posthatch growth, meat quality and antioxidation in broilers

The effect of equol injection in ovo on posthatch growth, meat quality and antioxidation in broilers

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

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

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