Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water

Abstract

The effects of postdeboning aging and frozen storage on water-holding capacity (WHC) of chicken breast pectoralis major muscle were investigated. Broiler breast muscle was removed from carcasses either early postmortem (2 h) or later postmortem (24 h). Treatments included: no postdeboning aging; 1-d postdeboning aging at 2°C, 7-d postdeboning aging (2-h deboned meat only), and 6-d storage at -20°C plus 1-d thawing at 2°C (freezing and thawing treatment, 2-h deboned meat only). The WHC was determined by cooking loss, drip loss, a filter paper press method (results were presented as expressible fluid), and a salt-induced swelling and centrifugation method (results were presented as percentage of salt-induced water gain). There were no differences for WHC estimated by cooking loss and expressible fluid between the treatments. Only the freezing and thawing treatment resulted in a significant increase in drip loss. The average percentage of salt-induced water gains by the 24-h deboned samples, postdeboning aged 2 h samples, and frozen 2 h sample, which did not differ from each other, were significantly higher than that by the 2-h deboned sample. These results indicate that regardless of method (carcass aging vs. postdeboning aging) and time (aging for 1 d vs. for 7 d), postmortem aging more than 1 d does not affect WHC of the early deboned samples measured by dripping, cooking, and pressing. However, postmortem carcass aging, postdeboning aging, and freezing and thawing storage can significantly enhance the ability of chicken breast meat to hold added salt water or WHC measured by the salt-induced swelling and centrifuge method.

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

“…These thawing methods are time consuming and require external heating, after which change in the quality of the meat occur (Kang et al, 2007). Changes which take place during the thawing processes of frozen meat include the growth of microorganisms, weight loss due to drip loss, and color change (Berry, 1994; Kondratowicz et al, 2008), effect of WHC (Miller et al, 1980;Sebranek, 1979;Zhuang, 2012), increase of rancidity (Lannari and Zaritzky, 1991;Sebranek et al, 1978), denaturation of protein (Wagner and Anon, 1985;Wagner and Anon, 1986) and softening of tissues, which results in a changes which are quite apparent to the consumer (Fennema, 1973;Jason, 1974;Kim et al, 1990).…”

Fusion of Spectra and Texture Data of Hyperspectral Imaging for the Prediction of the Water-Holding Capacity of Fresh Chicken Breast Filets

“…Drip loss was measured according to the modified procedure of previous study [31]. Chicken breast samples (30 g) were removed from the central portion of filets, weighted, and placed on a mesh screen in a covered plastic container for 48 h at 2 • C. Drip loss (%) was calculated as (100 × (weight of drip/initial sample weight)) [12].…”

“…Thus, the evaluation of WHC of chicken meat is important for both producers and consumers. However, the conventional methods to determine WHC, such as gravimetric method, centrifugation method, and filter paper wetness method, are laborious, destructive, and extremely time-consuming [11,12]. There is a need for a rapid and nondestructive method of WHC evaluation, which will bring great benefits for the chicken meat industry.…”

Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen

“…Drip loss was calculated as the percentage of sample weight loss after storage (Zhuang & Savage, 2012). Meat pH was measured using a pHmeter (Sentron, model 1001) coupled to a fine-tip penetration probe (Sentron type LanceFET, model 1074001).…”