Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat

Abstract

The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping ( WS ) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking ( OV ) and sous-vide ( SV ) cooking methods on objective texture parameters and sensory quality characteristics of the normal and WS chicken breast meats. Results showed that the WS condition broilers had higher body and breast weights ( P < 0.001), and a greater area of muscle fiber than the normal broilers ( P < 0.001). The WS fresh fillets exhibited a lower preference of visual appearance compared to the normal fillets ( P < 0.05), although no differences were detected in the characteristics of meat quality between the groups ( P > 0.05). After cooking, there was greater cooking loss, Warner-Bratzler shear force, and texture parameter analysis-hardness values for breast fillets cooked by OV treatment at 180°C for reached core temperature to 71°C compared to the fillets cooked by SV treatment at 60°C for 2 h ( P < 0.05), whereas the normal and WS groups were exhibited similar values within each cooking methods ( P > 0.05). Regarding sensory quality characteristics, WS breast fillets cooked by SV (SV+WS) were rated as tenderer and juicier, and given a higher overall acceptability score compared to normal and WS fillets cooked by OV ( P < 0.05). However, owing to a lesser developed flavor in SV+WS fillets, the panelists assigned a lower overall acceptability rating in these fillets compared to SV+Normal fillets ( P < 0.05). Overall, the SV cooking can be an effective method for improving the sensory quality characteristics of WS and normal chicken breast.

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

“…Besides, due to varying heating principles, heating temperatures and other factors, different heating methods affect food organization and structure, which ultimately affect the food taste by changing muscle fiber structure and water contents. Lee et al ( 5 ) found that palatability of white-striping chicken breasts changed after heating and the meat roasted in an oven tasted harder and chewier than that cooked by sous-vide. At present, the research on scallop mainly focuses on the influence of drying method on its flavor and taste substances ( 6 , 7 ); however, there is little research on its cooking method.…”

Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

“…When using the sous-vide method, meat is generally cooked for a long period of time at 55–80 °C. At relatively low temperatures the juiciness of meat is maintained, while the flavor and tenderness are improved [ 10 ], even in the case of defective meat [ 11 ]. An additional advantage of poultry meat is that it is quite easy to prepare for consumption and is “adaptable” to diverse forms of preparation.…”

“…Meat portions can be vacuum-packed with or without spices and other additives, e.g., vegetables or fruit [ 12 ]. The influence of the sous-vide heat treatment method on the technological and sensory qualities of chicken meat is described in the literature [ 11 , 12 ]. However, in these studies the sensory evaluation was carried out to a limited extent.…”

Research Note: Expression levels of collagen-related genes in PSE conditions and white striping features of broiler pectoralis major muscle

“…In contrast, WS myopathy occurs primarily in heavier chickens with increased breast yield ( Petracci et al, 2013 ), and is thus more associated with hypertrophic muscle growth than PSE abnormalities ( Lee and Choi, 2021 ). Typically, consumer panelists and trained panelists can visually distinguish fresh samples from the PSE and WS conditions compared to samples from the normal condition, thereby avoiding the purchase of compromised meat ( Kuttappan et al, 2012 ; Lee et al, 2021 ). Marked differences in the meat quality characteristics were exhibited between PSE and normal condition muscles, whereas the occurrence of WS features in chicken breasts was not closely associated with impairing meat quality and cooked texture ( Lee and Choi, 2021 ).…”

“…At 24 h postmortem, the upper surface of the left PM muscle was used to assess the meat color, including lightness ( L *), redness ( a *), and yellowness ( b *), using a Minolta CR-400 chromameter (diffuse D65; illumination C; viewing angle, 0˚; port/viewing area, 8 mm; Minolta Camera Co., Osaka, Japan) according to the recommendations of the Commission Internationale de l'Eclairage ( CIE, 1978 ). After measuring pH and meat color values, meat quality classes were classified by their WS degree, pH 24 h , and L * values, as described previously ( Lee et al, 2021 ; Lee and Choi, 2022 ). The normal group (N = 45) had a pH 24 h value of ≥5.7 and L * value ranging from 48 to 53 without striping, and the PSE group (N = 15) had a pH 24 h value of under 5.7 and L * value of ≥53.0 without striping.…”