Poultry Meat Flavor

Dawson, Paul; Spineli, Nick

doi:10.1002/9780470277829.ch34

Cited by 5 publications

(1 citation statement)

References 93 publications

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“…Recently, intramuscular fat (IMF), free amino acids (FAAs), and peptides have been found to be associated with meat flavor, color, juiciness, and tenderness [7,8]. Farmer [9] reported that amino acids make an important contribution to meat smell. Zotte et al [10] Foods 2023, 12, 2901 2 of 14 showed that Polverara, an indigenous purebred chicken, possesses a better nutritional meat quality than a commercial hybrid due to its better amino acid profile.…”

Section: Introductionmentioning

confidence: 99%

Proteomic Profiling of Thigh Meat at Different Ages of Chicken for Meat Quality and Development

Zhang,

Chen,

Cao

et al. 2023

Foods

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Chicken age contributes to the meat characteristics; however, knowledge regarding the pathways and proteins associated with meat quality and muscle development are still scarce, especially in chicken thigh meat. Hence, the objective of this study was to elucidate the intricate relationship between these traits by liquid chromatography mass spectrometry at three different ages. A total of 341 differential expressed proteins (DEPs) were screened out (fold change ≥ 1.50 or ≤0.67 and p < 0.05) among 45 thigh meat samples (15 samples per age) of Beijing-You chicken (BYC), collected at the age of 150, 300, or 450 days (D150, D300, and D450), respectively. Subsequently, based on the protein interaction network and Markov cluster algorithm (MCL) analyses, 91 DEPs were divided into 26 MCL clusters, which were associated with pathways of lipid transporter activity, nutrient reservoir activity, signaling pathways of PPAR and MAPK, focal adhesion, ECM-receptor interaction, the cell cycle, oocyte meiosis, ribosomes, taurine and hypotaurine metabolism, glutathione metabolism, muscle contraction, calcium signaling, nucleic acid binding, and spliceosomes. Overall, our data suggest that the thigh meat of BYC at D450 presents the most desirable nutritional value in the term of free amino acids (FAAs) and intramuscular fat (IMF), and a series of proteins and pathways associated with meat quality and development were identified. These findings also provide comprehensive insight regarding these traits across a wide age spectrum.

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