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Yoshida Y, Honma F, Obana N, Matsumoto K, Nishimura T, Irie M. Physicochemical properties as indicators of sensory characteristics of jidori and broiler chicken meat. Anim Sci J 2024; 95:e13922. [PMID: 38317438 DOI: 10.1111/asj.13922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 12/04/2023] [Accepted: 01/11/2024] [Indexed: 02/07/2024]
Abstract
To improve the eating quality of chicken, the physicochemical properties were examined, which serve as indicators for breeding. Thigh meat was collected from 384 chickens from seven and nine types of the jidori (free-range local traditional pedigree chickens) or broiler chickens, respectively. The principal component analysis of the physicochemical values of the jidori and broilers were arranged as different groups in the score plot. The results of multiple regression analysis of the sensory characteristics and physicochemical properties of thigh meat indicated that the tenderness decreased with the higher crude protein content and cooking loss in the jidori and increased with lower cooking loss and higher moisture and ether extract content in the broiler. The juiciness of the jidori decreased as the moisture content decreased, and that of the broiler decreased as the cooking loss and crude protein content increased. The umami of both the jidori and broiler was improved by increasing the 5'-inosinic acid content. Therefore, it was suggested that the physicochemical properties, which serve as indicators of the eating quality of chicken, differed between the jidori and broiler, and that the general biochemical components, cooking loss and 5'-inosinic acid content may serve as breeding indicators.
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Affiliation(s)
- Yuri Yoshida
- National Livestock Breeding Center, Nishigo, Japan
| | - Fumika Honma
- National Livestock Breeding Center, Nishigo, Japan
| | - Naoaki Obana
- National Livestock Breeding Center Tottori Station, Kotoura, Japan
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Katemala S, Molee A, Thumanu K, Yongsawatdigul J. Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens. Poult Sci 2023; 102:102754. [PMID: 37276701 PMCID: PMC10276146 DOI: 10.1016/j.psj.2023.102754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 04/17/2023] [Accepted: 04/23/2023] [Indexed: 06/07/2023] Open
Abstract
This study determined the effect of water bath cooking (70°C and 90°C for 40 min) and the extreme heat treatment by an autoclave (121°C for 40 min) on the quality of breast meat of a fast-growing chicken, commercial broiler (CB), and slow-growing chickens, Korat chicken (KC), and Thai native chicken (NC) (Leung Hang Khao), by vibrational spectroscopic techniques, including synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy and Fourier transform Raman (FT-Raman) spectroscopy. Taste-enhancing compounds, including inosine-5'-monophosphate (IMP) and guanosine-5'-monophosphate (GMP), were better retained in cooked KC and NC meats than in cooked CB meat (P < 0.05). The high heat treatment at 121°C depleted the amount of insoluble collagen in all breeds (P < 0.05). Shear force values of slow-growing chicken meat were not affected by high heating temperatures (P > 0.05). In addition, the high heat treatment increased protein carbonyl (P < 0.05), while no effect on in vitro protein digestibility (P > 0.05). SR-FTIR microspectroscopy performed better in differentiating the meat quality of different chicken breeds, whereas FT-Raman spectroscopy clearly revealed differences in meat qualities induced by heating temperature. Based on principal component analysis (PCA), distinct characteristics of chicken meat cooked at 70°C were high water-holding capacity, lightness (L*), moisture content, and predominant α-helix structure, correlating with Raman spectra at 3,217 cm-1 (O-H stretching of water) and 1,651 cm-1 (amide I; α-helix). The high heating temperature at 90°C and 121°C exposed protein structure to a greater extent, as evidenced by an increase in β-sheets, which was well correlated with the Raman spectra at 2,968 and 2,893 cm-1 (C-H stretching), tryptophan (880 cm-1), tyrosine (858 cm-1), and 1,042, 1,020, and 990 cm-1 (C-C stretching; β-sheet). SR-FTIR and FT-Raman spectroscopy show potential for differentiation of chicken meat quality with respect to breeds and cooking temperatures. The marked differences in wavenumbers would be beneficial as markers for determining the quality of cooked meats from slow- and fast-growing chickens.
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Affiliation(s)
- Sasikan Katemala
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Amonrat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute, Nakhon Ratchasima 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
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Mussa NJ, Kibonde SF, Boonkum W, Chankitisakul V. The Comparison between Tanzanian Indigenous (Ufipa Breed) and
Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics,
Collagen and Nucleic Acid Contents. Food Sci Anim Resour 2022; 42:833-848. [PMID: 36133634 PMCID: PMC9478975 DOI: 10.5851/kosfa.2022.e35] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/06/2022] [Accepted: 07/06/2022] [Indexed: 11/27/2022] Open
Abstract
The objective of this study was to characterize the meat quality traits that
affect the texture and savory taste of Ufipa indigenous chickens by comparing
the proximate composition, physical characteristics, collagen, and nucleic acid
contents with those of commercial broilers. It was found that Ufipa chicken
breast and thigh meat had a higher protein content (p<0.05) than broiler
chicken meat, whereas the fat content was lower (p<0.01). The moisture
content of thigh meat was lower in Ufipa chicken meat than in broiler chicken
meat (p<0.05). Regarding meat color, broiler chickens had considerably
higher L* and b* than Ufipa chickens in both the breast and the thigh meat,
except for a* (p<0.01). Regarding water holding capacity, Ufipa chicken
breast exhibited higher drip loss but lower thawing and cooking losses than
broiler chicken (p<0.01). In contrast, its thigh meat had a much lower
drip and thawing losses but higher cooking losses (p<0.01). The shear
force of Ufipa chickens’ breasts and thighs was higher than that of
broiler chickens (p<0.05), while the amount of total collagen in the
thigh meat was higher than that of broiler chickens (p<0.05).
Additionally, the inosine-5’-monophosphate (IMP) of Ufipa chicken breast
and thigh meat was higher than that of broiler meat (p<0.05). The
principal component analysis of meat quality traits provides a correlation
between the proximate and physical-chemical prosperties of both breeds with some
contrast. In conclusion, the present study provides information on healthy food
with good-tasting Ufipa indigenous chickens, which offer a promising market due
to consumers’ preferences.
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Affiliation(s)
- Ngassa Julius Mussa
- Technical Advisor in Livestock Sector,
Rukwa Region Commissioner’s Office, Sumbawanga 55108,
Tanzania
| | - Suma Fahamu Kibonde
- Department of Physical Science, Faculty of
Science Sokoine University of Agriculture, Morogoro 67115,
Tanzania
| | - Wuttigrai Boonkum
- Department of Animal Science, Faculty of
Agriculture, Khon Kaen University, Khon Kaen 40002,
Thailand
- Network Center for Animal Breeding and
Omics Research, Faculty of Agriculture, Khon Kaen University,
Khon Kaen 40002, Thailand
| | - Vibuntita Chankitisakul
- Department of Animal Science, Faculty of
Agriculture, Khon Kaen University, Khon Kaen 40002,
Thailand
- Network Center for Animal Breeding and
Omics Research, Faculty of Agriculture, Khon Kaen University,
Khon Kaen 40002, Thailand
- Corresponding author: Vibuntita
Chankitisakul, Department of Animal Science, Faculty of Agriculture, Khon Kaen
University, Khon Kaen 40002, Thailand, Tel: +66-43-202-362, Fax:
+66-43-202-362, E-mail:
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A comparative study of meat quality and vibrational spectroscopic properties of different chicken breeds. Poult Sci 2022; 101:101829. [PMID: 35385823 PMCID: PMC9170932 DOI: 10.1016/j.psj.2022.101829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 11/22/2022] Open
Abstract
Chicken breed is one of the key factors that influence meat quality. The quality attributes of breast meat from commercial broiler (CB), Thai native chicken (NC, Leung Hang Khao), and the crossbred Korat chicken (KC) were investigated via synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy, Fourier transform Raman (FT-Raman) spectroscopy, and physicochemical analysis. The protein and carbonyl contents of KC and NC meats were higher than that of CB meat, but the lipid content was lower (P < 0.05). CB meat was characterized by high moisture, lightness (L*), and presence of taste-active nucleotides, namely, inosine 5′-monophosphate (IMP) and guanosine 5′-monophosphate (GMP). Moreover, NC meat had the highest insoluble collagen and inosine contents (P < 0.05). The predominant protein secondary structures of KC and NC meats were β-turns and random coils, whereas α-helices were mainly found in CB meat. Based on principal component analysis, the meat quality and spectra were clearly separated by breeds. The high moisture and lipid content of meat corresponded to O–H stretching (3,203 cm−1) and C–H stretching (2,854 cm−1) in the FT-Raman spectra, whereas PO2− stretching (1,240 cm−1), measured via SR-FTIR, was well correlated with the IMP content. In addition, the FT-Raman wavenumber of 934 cm−1, indicating C–C stretching, was correlated with high water-holding capacity (WHC) in KC meat. The quality of meat from slow- and fast-growing chickens significantly varies. Vibrational spectroscopy is a powerful technique that provides insightful molecular information correlated with various meat attributes.
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Florek M, Domaradzki P, Skałecki P, Ryszkowska-Siwko M, Ziomek M, Tajchman K, Gondek M, Pyz-Łukasik R. Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver ( Castor fiber). Foods 2022; 11:foods11091288. [PMID: 35564011 PMCID: PMC9101397 DOI: 10.3390/foods11091288] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/16/2022] Open
Abstract
The content and solubility of collagen in the muscle tissue and cooked meat from three anatomical locations (loin, hind leg and shoulder) in carcasses of adult male European beavers and relationships of collagen fractions with proximate composition and shear force were studied. Shoulder muscle tissue contained the highest amount of intramuscular fat, collagen/protein ratio, total and insoluble collagen, and the lowest percentage of soluble collagen. The cooked meat from hind leg contained the lowest amount of total, soluble and insoluble collagen. The percentage of collagen fractions in cooked meat was comparable in all cuts (p > 0.05). The toughest meat was from the shoulder, followed by the hind leg, and the tenderest meat was from the loin (p < 0.01). Shear force of cooked meat was correlated positively with the amount of total collagen, insoluble collagen and its percentage in muscle tissue (0.597, 0.594 and 0.499, p < 0.01), as well as negatively with percentage of soluble collagen (−0.594, p < 0.001). No correlations between the shear force and the content of total collagen and its fractions in cooked meat were found. In conclusion, our results indicate that the amount of total collagen and its fractions in raw muscle tissue of beaver is a better tenderness predictor for cooked meat than their values in heat-treated meat.
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Affiliation(s)
- Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
- Correspondence: (P.D.); (M.Z.)
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
| | - Małgorzata Ryszkowska-Siwko
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
| | - Monika Ziomek
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.G.); (R.P.-Ł.)
- Correspondence: (P.D.); (M.Z.)
| | - Katarzyna Tajchman
- Department of Animal Ethology and Wildlife Management, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Michał Gondek
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.G.); (R.P.-Ł.)
| | - Renata Pyz-Łukasik
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.G.); (R.P.-Ł.)
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The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract. Foods 2022; 11:foods11030422. [PMID: 35159571 PMCID: PMC8834007 DOI: 10.3390/foods11030422] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/28/2022] [Accepted: 01/29/2022] [Indexed: 01/20/2023] Open
Abstract
This study aimed to investigate the functional and quality improvement of retorted Korean ginseng chicken soup that was hydrolyzed using a single extract from Cordyceps militaris (CM) mushroom, or in combination with bromelain, flavorzyme, or a mix of both. A total of 36 fat-trimmed breast meat from commercial broilers were hydrolyzed with one of six treatments, (1) flavorzyme as a positive control (PC), (2) no addition as negative control (NC), (3) crude CM extract (CME), CM extract prepared with either (4) bromelain (CMB), (5) flavorzyme (CMF), or (6) bromelain:flavorzyme mixture (CMBF) in a water bath at 55 °C for 2.5 h, and subsequently retorted at 121.1 °C, 147.1 kPa for 1 h. The highest antioxidant activity was observed in the CMB treatment (40.32%), followed by CMBF (34.20%), and CME (32.97%). The suppression of malondialdehyde ranged between 28 and 83%. The water-holding-capacity of the treated samples increased, ranging between 59.69 and 62.98%, and significantly tenderized the meat. The shear force decreased from 23.05 N in negative control to 11.67 N in the CMB samples. The predominant nucleotides across the samples were 5′-IMP and hypoxanthine, and the lowest was adenosine. The intensification of the taste properties was due to the increase of umami substances, both by 5′-nucleotides (5′-IMP, 5′-GMP) and free amino acids (FAAs), whereas the highest improvement was observed in the CMB group. Therefore, the hydrolyzation of Korean ginseng chicken soup using CM extract, prepared using bromelain, improves functional and quality profiles.
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Mir SA, Wani SM, Masoodi FA. Impact of thermal processing time on various quality attributes of meatballs (
rista
) during storage. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sajad Ahmad Mir
- Department of Food Science and Technology University of Kashmir Srinagar India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology University of Kashmir Srinagar India
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Kubota S, Promkhun K, Sinpru P, Suwanvichanee C, Molee W, Molee A. RNA Profiles of the Korat Chicken Breast Muscle with Increased Carnosine Content Produced through Dietary Supplementation with β-Alanine or L-Histidine. Animals (Basel) 2021; 11:ani11092596. [PMID: 34573562 PMCID: PMC8464878 DOI: 10.3390/ani11092596] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/28/2021] [Accepted: 08/31/2021] [Indexed: 12/24/2022] Open
Abstract
Simple Summary Carnosine is a bioactive food component with several potential health benefits for humans due to its physiological functions. Dietary supplementation with β-alanine or L-histidine can increase the carnosine content of skeletal muscles in chickens. Dietary supplementation with β-alanine or L-histidine has produced a slow-growing chicken variety with high carnosine content in the breast meat; however, the supplementation with L-histidine alone softens the meat toughness, which may affect consumers’ willingness to buy the meat. Gene expression is a key factor that influences meat quality. Understanding the molecular mechanisms that affect carnosine content and meat toughness would allow the production of more value-added slow-growing chickens. We compared global gene expression in chicken breast muscles with differing carnosine contents and meat toughness produced through dietary supplementation with β-alanine or L-histidine. We identified differentially expressed genes involved in regulating myosin, collagen, intramuscular fat, and calpain—factors that may affect meat tenderness. Pathway enrichment analysis indicated that the insulin-related and adipocytokine signaling pathways were altered by dietary supplementation with β-alanine or L-histidine. These data will be useful for future studies on carnosine content and meat toughness in slow-growing chickens. Abstract Korat chicken (KRC) is a slow-growing chicken bred in Thailand, whose meat exhibits a unique toughness. A previous study produced KRC breast meat containing high carnosine content through dietary supplementation with β-alanine or L-histidine; however, the KRC that were fed an L-histidine-supplemented diet produced meat that was significantly more tender. Herein, we performed RNA-Seq to identify candidate genes involved in the regulation of carnosine content and meat toughness. Total RNA was isolated from five female KRC breast muscles in each treatment group that KRC fed diets without supplementation, supplemented with β-alanine or L-histidine. Compared to the non-supplemented group, we identified 118 and 198 differentially expressed genes (DEGs) in the β-alanine or L-histidine supplementation groups, respectively. Genes potentially related to meat tenderness—i.e., those regulating myosin, collagen, intramuscular fat, and calpain—were upregulated (LOC107051274, ACSBG1, and CAPNS2) and downregulated (MYO7B, MYBPH, SERPINH1, and PGAM1). However, carnosine synthase gene was not identified. Functional enrichment analysis identified pathways affected by dietary supplementation, including the insulin signaling pathway (β-alanine supplementation) and the insulin resistance and adipocytokine signaling pathways (L-histidine supplementation). The FoxO signaling pathway was identified as a regulatory network for both supplementation groups. The identified genes can be used as molecular markers of meat tenderness in slow-growing chickens.
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Hasegawa Y, Kawasaki T, Maeda N, Yamada M, Takahashi N, Watanabe T, Iwasaki T. Accumulation of lipofuscin in broiler chicken with wooden breast. Anim Sci J 2021; 92:e13517. [PMID: 33522116 DOI: 10.1111/asj.13517] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 12/21/2020] [Accepted: 01/06/2021] [Indexed: 12/18/2022]
Abstract
Lipofuscin is one of the indicators of oxidative stress. To elucidate the role of oxidative stress in the development of wooden breast, this study investigates lipofuscin accumulation in various parts of wooden breast muscles. Sampling was performed using 46-day-old broiler chickens housed at a commercial Japanese poultry slaughterhouse. Fourteen wooden breast fillets and 13 normal breast fillets were collected in the deboning line. The samples used to measure shear force, 2-thiobarbituric acid reactive substance (TBARS), and for histological analysis were taken from the six portions of breast muscle fillets. In muscles affected by wooden breast, vacuolated muscle fibers were observed, and connective tissues appearing like perimysium were expanded with fibrosis. TBARS value and accumulation of lipofuscin were significantly higher in the wooden breast than in the normal breasts. A lot of lipofuscin granules were localized in the cytoplasm of collapsed muscle fibers of the wooden breast. The cranial portion of the wooden breast showed the highest shear force. The cranial position had a large amount of connective tissue and lipofuscin granules. The results of the present study strongly suggest that high oxidative stress, especially with a significant accumulation of lipofuscin, is associated with the development of wooden breasts.
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Affiliation(s)
- Yasuhiro Hasegawa
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Ebetsu, Japan
| | - Takeshi Kawasaki
- Research Office Concerning the Health of Humans and Birds, Abashiri, Japan
| | - Naoyuki Maeda
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Ebetsu, Japan
| | - Michi Yamada
- Department of Sustainable Agriculture, Rakuno Gakuen University, Ebetsu, Hokkaido, Japan
| | - Naoki Takahashi
- Department of Veterinary Medicine, Nihon University, Fujisawa, Japan
| | - Takafumi Watanabe
- Laboratory of Veterinary Anatomy, School of Veterinary Medicine, Rakuno Gakuen University, Ebetsu, Japan
| | - Tomohito Iwasaki
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Ebetsu, Japan
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Barido FH, Lee SK. Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom. Anim Biosci 2021; 34:1859-1869. [PMID: 33902173 PMCID: PMC8563259 DOI: 10.5713/ab.20.0831] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Accepted: 04/05/2021] [Indexed: 12/04/2022] Open
Abstract
Objective The effects of a crude protease extracted from Cordyceps militaris (CM) mushrooms on the postmortem tenderization mechanism and quality improvement in spent hen breast were investigated. Methods Different percentages of the crude protease extracted from CM mushrooms were introduced to spent hen breast via spray marination, and its effects on tenderness-related indexes and proteolytic enzymes were compared to papain. Results The results indicated that there was a possible improvement by the protease extracted from CM mushroom through the upregulation of endogenous proteolytic enzymes involved in the calpain system, cathepsin-B, and caspase-3 coupled with its nucleotide-specific impact. However, the effect of the protease extracted from CM mushroom was likely dose-dependent, with significant improvements at a minimum level of 4%. Marination with the protease extracted from CM mushroom at this level led to increased protein solubility and an increased myofibrillar fragmentation index. The sarcoplasmic protein and collagen contents seemed to be less affected by the protease extracted from CM mushroom, indicating that substrate hydrolysis was limited to myofibrillar protein. Furthermore the protease extracted from CM mushroom intensified meat product taste due to increasing the inosinic acid content, a highly effective salt that provides umami taste. Conclusion The synergistic results of the proteolytic activity and nucleotide-specific effects following treatments suggest that the exogenous protease derived from CM mushroom has the potential for improving the texture of spent hen breast.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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Kreuzer M, Pervier S, Turille G, Karpatcheva M, Julius N, Oreiller C, Berard J. Beef quality in two autochthonous Valdostana breeds fattened in alpine transhumance: effect of lowland finishing and meat ageing. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1882346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Michael Kreuzer
- Institute of Agricultural Sciences, ETH Zurich, Zürich, Switzerland
| | - Steve Pervier
- Institute of Agricultural Sciences, ETH Zurich, Zürich, Switzerland
- Institut Agricole Régional, Settore Zootecnia, Aosta, Italy
| | | | - Maria Karpatcheva
- Institute for Environmental Decisions, ETH Zurich, Zürich, Switzerland
| | - Nina Julius
- School of Life Sciences und Facility Management, ZHAW, Wädenswil, Switzerland
| | - Corrado Oreiller
- Fondazione per la Formazione Professionale Turistica, Châtillon, Italy
| | - Joel Berard
- Forschungsbereich Produktionssysteme Tiere und Tiergesundheit, Agroscope, Posieux, Switzerland
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Katemala S, Molee A, Thumanu K, Yongsawatdigul J. Meat quality and Raman spectroscopic characterization of Korat hybrid chicken obtained from various rearing periods. Poult Sci 2020; 100:1248-1261. [PMID: 33518082 PMCID: PMC7858038 DOI: 10.1016/j.psj.2020.10.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 10/17/2020] [Accepted: 10/27/2020] [Indexed: 11/27/2022] Open
Abstract
Meat quality attributes vary with chicken age. Understanding the relationship between poultry age and the quality of the meat would be beneficial for efficient poultry farming to meet market needs. The Korat hybrid chicken (KC) is a new crossbred chicken whose meat quality is distinct from that of commercial broiler (CB) chickens and has not been well characterized. In this study, we characterized the physico-chemical properties of KC meat and correlate the findings with Raman spectral data. The protein content of KC breast and thigh meat increased with age. The pH of thigh meat decreased, while the water-holding capacity of breast meat increased as the age of the chickens increased. The amount of cholesterol in breast meat decreased as the rearing period was extended. Inosine 5′-monophosphate and guanosine 5′-monophosphate of breast meat decreased as KC grew older. The shear force values of meat from older birds increased concomitantly with an increase in total collagen. Principle component analysis revealed that the meat quality of CB was greatly different from that of KC meat. High shear force values of KC meat at 20 wk of age were well correlated with an increase in the β-sheet structure (amide I) and amide III of collagen. Raman spectra at 3,207 cm−1 and relative α-helical content were negatively correlated with shear force values of KC breast meat. These could be used as markers to evaluate KC meat quality.
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Affiliation(s)
- Sasikan Katemala
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Amonrat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Kanjana Thumanu
- Research and Facility Department, Beamline Operation Division, Synchrotron Light Research Institute (Plublic Organization), Nakhon Ratchasima 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
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Pellattiero E, Tasoniero G, Cullere M, Gleeson E, Baldan G, Contiero B, Dalle Zotte A. Are Meat Quality Traits and Sensory Attributes in Favor of Slow-Growing Chickens? Animals (Basel) 2020; 10:E960. [PMID: 32486516 PMCID: PMC7341280 DOI: 10.3390/ani10060960] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 05/28/2020] [Accepted: 05/29/2020] [Indexed: 11/16/2022] Open
Abstract
The present study compared certain quality features and sensory attributes of the meat obtained from three different chicken genotypes: two endangered slow-growing indigenous breeds (Padovana: PAD, Polverara: POL) and a commercial broiler (Hybrid). Chickens (n = 42/genotype) were slaughtered at their commercial slaughter age: 183 days for PAD and POL chickens, and 35 days for the Hybrid. Breast and leg meat were dissected and used for qualitative evaluations. Results highlighted that genotype significantly affected final breast weight, with Hybrid showing higher values than both indigenous chickens. Conversely, PAD and POL meat was instrumentally tougher and richer in haem iron compared to the Hybrid. The sensory analysis conducted by a trained panel showed that the textural aspects and metallic flavor perception of PAD and POL meat differed from that of the Hybrid. These aspects were probably responsible for the lower overall acceptability of the PAD and POL meat compared to the Hybrid, as expressed by the consumer panel. A key step in making PAD and POL meat acceptable to consumers and stimulating its market seems thus the development of appropriate marketing strategies to transform product peculiarities in strength points.
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Affiliation(s)
- Erika Pellattiero
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, viale dell’ Università, 16, 35020 Legnaro (P.D.), Italy; (E.P.); (G.T.); (E.G.); (B.C.); (A.D.Z.)
| | - Giulia Tasoniero
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, viale dell’ Università, 16, 35020 Legnaro (P.D.), Italy; (E.P.); (G.T.); (E.G.); (B.C.); (A.D.Z.)
| | - Marco Cullere
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, viale dell’ Università, 16, 35020 Legnaro (P.D.), Italy; (E.P.); (G.T.); (E.G.); (B.C.); (A.D.Z.)
| | - Elizabeth Gleeson
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, viale dell’ Università, 16, 35020 Legnaro (P.D.), Italy; (E.P.); (G.T.); (E.G.); (B.C.); (A.D.Z.)
| | - Gabriele Baldan
- Agricultural High School “San Benedetto da Norcia”, Via delle Cave 172, 35136 Padova, Italy;
| | - Barbara Contiero
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, viale dell’ Università, 16, 35020 Legnaro (P.D.), Italy; (E.P.); (G.T.); (E.G.); (B.C.); (A.D.Z.)
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, viale dell’ Università, 16, 35020 Legnaro (P.D.), Italy; (E.P.); (G.T.); (E.G.); (B.C.); (A.D.Z.)
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Hasegawa Y, Hara T, Kawasaki T, Yamada M, Watanabe T, Iwasaki T. Effect of wooden breast on postmortem changes in chicken meat. Food Chem 2020; 315:126285. [PMID: 32007816 DOI: 10.1016/j.foodchem.2020.126285] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 12/19/2019] [Accepted: 01/21/2020] [Indexed: 10/25/2022]
Abstract
Wooden breast is a common problem in the poultry industry, occurring when broiler breast meat becomes rubber-like and extremely hard. Unclear points remain regarding the mechanical strength changes caused by post-mortem biochemical changes in wooden breasts. This study aimed to investigate this knowledge gap. We found endogenous protease activity to be high in wooden breasts and observed a 30 kDa fragment of troponin T (an indicator of postmortem tenderness) from day 1 postmortem. The amount of intramuscular connective tissue in wooden breasts was greater than that of normal breast meat, particularly in the perimysium. The intramuscular connective tissue structure and quantity significantly affect the mechanical strength of meat. It became clear that the wooden breasts are much more mechanically stronger than normal breasts at postmortem day 5 because the large amount of intramuscular connective tissue in the wooden breasts has hardly changed even 5 days postmortem.
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Affiliation(s)
- Yasuhiro Hasegawa
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Hokkaido, Japan
| | - Takayuki Hara
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Hokkaido, Japan
| | - Takeshi Kawasaki
- Research Office Concerning the Health of Humans and Birds, Abashiri, Hokkaido, Japan
| | - Michi Yamada
- Department of Sustainable Agriculture, Rakuno Gakuen University, Ebetsu, Hokkaido, Japan
| | - Takafumi Watanabe
- School of Veterinary Medicine, Rakuno Gakuen University, Ebetsu, Hokkaido, Japan
| | - Tomohito Iwasaki
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Hokkaido, Japan.
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15
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Gibis M, Loeffler M. Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts. Foods 2019; 8:E616. [PMID: 31775266 PMCID: PMC6963491 DOI: 10.3390/foods8120616] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 10/25/2019] [Accepted: 11/18/2019] [Indexed: 11/18/2022] Open
Abstract
The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the β-carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5-9.1 ng/g, and MeIQx was detected at very low concentrations (n.d.-1.1 ng/g). The concentrations of two co-mutagenic β-carbolines, harman and norharman, ranged from 0.8 to 2.3 ng/g when the content of the precursor glucose was varied from 100 to 620 mg/kg. In contrast, the content of the precursor creatine in non-grilled chicken breasts varied by only 8.6%. A significant linear correlation existed between the molar concentration of PhIP and the molar ratio of creatine/glucose (r = 0.88, p < 0.001). We, thus, conclude that the formation of PhIP may be inhibited with increasing concentrations of glucose in chicken breast. Chicken patties coated with ribose or glucose-containing water in oil emulsions confirmed that both reducing sugars decreased PhIP formation with the preferred concentrations (sensory analysis) of 0.5-1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28-34% and 39%, respectively.
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Affiliation(s)
- Monika Gibis
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany;
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Jeong HS, Utama DT, Kim J, Barido FH, Lee SK. Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:139-147. [PMID: 31480173 PMCID: PMC6946992 DOI: 10.5713/ajas.19.0203] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Accepted: 07/03/2019] [Indexed: 11/27/2022]
Abstract
Objective The aim of this study was to compare the quality characteristics of retorted Samgyetang (Korean ginseng chicken soup) made from white semi-broilers (WSB; Ross× Hyline white, 3 weeks old), commercial broilers (CB; Ross, 4 weeks old), Korean native chickens (KNC; Hanhyup-3-ho, 12 weeks old) and old laying hens (OLH; Hyline white, 72 weeks old) and to explore the possibility of using the carcasses of KNCs and OLHs as raw material for product diversification. Methods Raw and cooked meat quality, fatty acid composition and consumer acceptance were analyzed. Results Among the chicken breeds, OLH and KNC showed a higher shear force value than WSB and CB due to high insoluble collagen contents. However, the meat of KNC was more tender than that of OLH. The meat of OLH was characterized by the lowest moisture content and highest crude fat content. The meat of KNC was characterized by a higher proportion of saturated fatty acids, α-linolenic acid and arachidonic acid than that of OLH. The meat of OLH showed the highest content of unsaturated fatty acid, particularly linoleic acid, in its thigh meat. Electronic nose readings revealed that the meat aroma pattern was clearly different across breeds. OLH had the lowest overall acceptance score, while no differences were found in flavor, texture, juiciness and appearance among WSB, CB, and KNC. Conclusion KNC shows potential as raw material for Samgyetang, while additional preprocessing methods, such as tenderization and fat removal, are required for the utilization of OLH as raw material for retorted Samgyetang.
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Affiliation(s)
- Hae Seong Jeong
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dicky Tri Utama
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.,Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
| | - Juntae Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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18
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Three-Point Scale of Lipid Concentration and Localization in Muscle Tissue of Birds Using Oil Red O Staining. ANNALS OF ANIMAL SCIENCE 2019. [DOI: 10.2478/aoas-2019-0014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract
Research on skeletal muscles includes chemical, sensorial, histopathological, microbiological analysis, and the influence of observed data on meat quality. The aim of this paper was to establish a point scale for analysing the fat concentration in breast and thigh muscles of birds during histological examination. The need for a point scale showing lipid localization arises during the experiment, including the castration of the bird. During necropsy, pectoral and thigh muscles were put into 30% saccharose solution with the addition of sodium azide. Then, frozen samples were cut into 8 µm sections and stained with Oil Red O (Bio-Optica, Milan, Italy) to detect lipids. Four main locations were evaluated: the area around vessels, perimysium between fascicles, endomysium between fascicles, and sarcoplasm of the fibres. Each location was separately evaluated for pectoral and thigh muscles. The percentage of tissue occupied by lipids in different locations was detected using Panoramic Viewer software (3DHISTECH, Budapest, Hungary). The results from the point scale analysis, similar in pectoral and thigh muscles, confirmed data from the chemical analysis. Significant differences were observed in all examined periods in chemical analysis (P<0.05) and were visible in the point scale with a higher number of birds with higher lipid concentration in all examined locations. Our scale analysis of lipid concentration, confirmed by chemical analysis, is an objective tool and can be used separately in muscle tissues in experiments where there is the need for lipid visualization. An established three-point scale can be a tool in poultry muscle tissue evaluation because not only accumulation but also lipid location is crucial in determining the usefulness of meat in culinary processing.
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19
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Asai T, Takahashi A, Ito K, Uetake T, Matsumura Y, Ikeda K, Inagaki N, Nakata M, Imanishi Y, Sato K. Amount of Collagen in the Meat Contained in Japanese Daily Dishes and the Collagen Peptide Content in Human Blood after Ingestion of Cooked Fish Meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2831-2838. [PMID: 30784272 DOI: 10.1021/acs.jafc.8b06896] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Objectives of the present study were to evaluate amounts of collagen in Japanese daily dishes and contents of food-derived collagen peptides in human blood. The meat in one serving of most Japanese daily dishes contains 0.2-2.5 g of collagen, except for beef tendon, eel with skin, and skinned shark tail (7.6-13.3 g). After ingestion of cooked shark meat, nine collagen di- and tripeptides were detected in plasma and the area under the curve of most peptides, except for Hyp-Gly and Pro-Hyp-Gly, was ∼30% of that after ingestion of collagen hydrolysate containing an equivalent amount of collagen. Likewise, only ∼30% of the total collagen in the meat was liberated into solution by pepsin and pancreatin digestion. Thus, ingestion of collagen-rich meat increases the collagen peptides in blood, which depends on not only the collagen content in the meat but also the susceptibility of the collagen/gelatin to digestive endoproteinases.
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Affiliation(s)
- Tomoko Asai
- Division of Applied Biosciences , Graduate School of Agriculture, Kyoto University , Kyoto 606 8502 , Japan
- Department of Food Science and Nutrition, Faculty of Human Life and Environment , Nara Women's University , Nara 630 8506 , Japan
| | - Akira Takahashi
- Chuka Takahashi, Incorporated , Chuo-ku, Tokyo 103 0015 , Japan
| | - Kumie Ito
- Nihonbashi Sakura Clinic , Chuo-ku, Tokyo 103 0025 , Japan
| | - Tatsuo Uetake
- CXwellness, Incorporated , Chuo-ku, Tokyo 103 0023 , Japan
| | - Yasuki Matsumura
- Division of Agronomy and Horticultural Science , Graduate School of Agriculture, Kyoto University , Uji 611 0011 , Japan
| | - Kaori Ikeda
- Department of Diabetes, Endocrinology and Nutrition, Graduate School of Medicine , Kyoto University , Kyoto 606 8507 , Japan
| | - Nobuya Inagaki
- Department of Diabetes, Endocrinology and Nutrition, Graduate School of Medicine , Kyoto University , Kyoto 606 8507 , Japan
| | | | | | - Kenji Sato
- Division of Applied Biosciences , Graduate School of Agriculture, Kyoto University , Kyoto 606 8502 , Japan
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20
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Roy BC, Walker B, Rahman MM, Bruce HL, McMullen L. Role of myofibers, perimysium and adipocytes in horse meat toughness. Meat Sci 2018; 146:109-121. [PMID: 30142507 DOI: 10.1016/j.meatsci.2018.08.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 08/01/2018] [Accepted: 08/06/2018] [Indexed: 10/28/2022]
Abstract
Horse meat is a good source of iron with low cholesterol but consumers consider tenderness most important when purchasing meat. Myofibers and intramuscular connective tissue, the main structural components of muscle, play major roles in meat toughness. The effects of myofibers and perimysium characteristics on Warner-Bratzler Shear Force (WBSF) values of horse semimembranosus were investigated on muscles previously assessed as tough (mean WBSF 68.87 ± 3.21 N, n = 8) or tender (mean WBSF 46.21 ± 2.27 N, n = 8). Mean Type IIA myofiber diameter was significantly greater in tender than in tough muscles. Secondary thick perimysium was thicker and collagen fibers more loosely arranged in tender muscles than in tough. A negative correlation was observed between WBSF values and perimysium thickness and a trend between WBSF and intramuscular fat. Adipocytes in perimysium of tender muscles may have contributed to thickening of perimysium and loosened collagen fibers thus contributing to tenderness of the meat.
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Affiliation(s)
- Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Brian Walker
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Mohammad M Rahman
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
| | - Lynn McMullen
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
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Koomkrong N, Gongruttananun N, Boonkaewwan C, Noosud J, Theerawatanasirikul S, Kayan A. Fiber characteristics of pork muscle exhibiting different levels of drip loss. Anim Sci J 2017; 88:2044-2049. [DOI: 10.1111/asj.12859] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Accepted: 05/23/2017] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | - Jatuporn Noosud
- Department of Companion Animals Clinical Sciences; Kasetsart University; Bangkok Thailand
| | | | - Autchara Kayan
- Department of Animal Science; Kasetsart University; Bangkok Thailand
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Mohammadkhah M, Murphy P, Simms CK. The in vitro passive elastic response of chicken pectoralis muscle to applied tensile and compressive deformation. J Mech Behav Biomed Mater 2016; 62:468-480. [DOI: 10.1016/j.jmbbm.2016.05.021] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 05/11/2016] [Accepted: 05/17/2016] [Indexed: 11/29/2022]
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Chatterjee D, Zhuang H, Bowker BC, Rincon AM, Sanchez-Brambila G. Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition. Poult Sci 2016; 95:2449-54. [PMID: 27418659 DOI: 10.3382/ps/pew204] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/13/2016] [Indexed: 11/20/2022] Open
Abstract
The objective was to characterize texture properties of raw and cooked broiler fillets (Pectoralis major) with the wooden breast condition (WBC) using the instrumental texture techniques of Meullenet-Owens Razor Shear (MORS) and Texture Profile Analysis (TPA). Deboned (3 h postmortem) broiler fillets were collected from a commercial plant and categorized as normal, moderate, or severe WBC based on the incidence and severity of diffuse hardened areas throughout fillets and the degree of palpable hardness. The fillets were then either stored at 4°C overnight or in a -20°C freezer. The MORS and TPA of the raw samples were determined at 24 h postmortem for fresh samples and after thawing overnight for frozen samples. The same measurements were also taken after the samples were cooked to 78°C. Regardless of freshness (fresh vs. frozen-thawed), cooking (raw vs. cooked), and degree of WBC, both MORS force and energy of the WBC samples were higher than that of the normal samples (P < 0.05). For TPA adhesiveness and resilience, there were no differences between normal and WBC samples (P > 0.05). However, average TPA hardness and chewiness measurements of the fillets with WBC were higher than the normal fillets (P < 0.05). Regardless of texture measurement, there were no interactions between freshness and the wooden condition or no differences between moderate and severe WBC fillets (P > 0.05). These results demonstrate that there are significant differences in instrumental texture properties between normal fillets and those exhibiting the WBC. The WBC fillets required more force to cut through, harder, and chewier than normal breast muscles. These results suggest that cooked WBC meat would likely be tougher than cooked normal meat.
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Affiliation(s)
- D Chatterjee
- USDA-Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, Georgia 30605
| | - H Zhuang
- USDA-Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, Georgia 30605
| | - B C Bowker
- USDA-Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, Georgia 30605
| | | | - G Sanchez-Brambila
- USDA-Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, Georgia 30605
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Koomkrong N, Theerawatanasirikul S, Boonkaewwan C, Jaturasitha S, Kayan A. Breed-Related Number and Size of Muscle Fibres and Their Response to Carcass Quality in Chickens. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2015.4145] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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How Muscle Structure and Composition Influence Meat and Flesh Quality. ScientificWorldJournal 2016; 2016:3182746. [PMID: 27022618 PMCID: PMC4789028 DOI: 10.1155/2016/3182746] [Citation(s) in RCA: 334] [Impact Index Per Article: 41.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 01/29/2016] [Accepted: 02/01/2016] [Indexed: 11/30/2022] Open
Abstract
Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value. Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.
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Chumngoen W, Tan FJ. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:1028-37. [PMID: 26104409 PMCID: PMC4478495 DOI: 10.5713/ajas.14.0275] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/15/2014] [Revised: 12/26/2014] [Accepted: 02/04/2015] [Indexed: 12/02/2022]
Abstract
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.
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Watanabe T, Nishimura K, Takeuchi R, Koyama YI, Kusubata M, Takehana K, Hiramatsu K. Oral ingestion of collagen peptide causes change in width of the perimysium of the chicken iliotibialis lateralis muscle. J Vet Med Sci 2015; 77:1413-7. [PMID: 26050842 PMCID: PMC4667658 DOI: 10.1292/jvms.15-0144] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Skeletal muscle is mainly composed of myofibers and intramuscular connective tissue. Bundles composed of many myofibers, with each myofiber sheathed in connective tissue called the endomysium, are packed in the perimysium, which occupies the vast bulk of the intramuscular connective tissue. The perimysium is a major determination factor for muscle texture. Some studies have reported that collagen peptide (Col-Pep) ingestion improves the connective tissue architecture, such as the tendon and dermis. The present study evaluated the effects of Col-Pep ingestion on the chicken iliotibialis lateralis (ITL) muscle. Chicks were allocated to three groups: the 0.15% or 0.3% Col-Pep groups and a control group. Col-Pep was administered by mixing in with commercial food. On day 49, the ITL muscles were analyzed by morphological observation and the textural property test. The width of the perimysium in the 0.3% Col-Pep group was significantly larger than other two groups. Although scanning electron microscopic observations did not reveal any differences in the architecture of the endomysium, elastic improvement of the ITL muscle was observed as suggested by an increase of the width of perimysium and improved rheological properties. Our results indicate that ingestion of Col-Pep improves the textural property of ITL muscle of chickens by changing structure of the perimysium.
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Affiliation(s)
- Takafumi Watanabe
- Faculty of Agriculture, Shinshu University, Minami-minowa, Kami-ina, Nagano 399-4598, Japan
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28
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Kanatt SR, Chawla S, Sharma A. Effect of radiation processing on meat tenderisation. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2015.02.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Kim D, Kim J, Kang H, Akter N, Kim M, Na J, Hwangbo J, You S, Choi H, Suh O, Salim H. Dietary supplementation of phenyllactic acid on growth performance, immune response, cecal microbial population, and meat quality attributes of broiler chickens. J APPL POULTRY RES 2014. [DOI: 10.3382/japr.2014-00974] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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30
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Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production. Animal 2014; 9:347-55. [PMID: 25288104 DOI: 10.1017/s1751731114002468] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
The valorization of spent hens via the food chain has some major limitations, which include low meat yield and tough meat. The latter issue can be overcome by producing convenience foods; the first may be alleviated by employing a genotype with higher meatiness. To quantitatively compare two common layer genotypes in production performance, meat yield and sausage quality, 2200 57 weeks old Institut de Sélection Animale (ISA) Warren and Dekalb White hens each were investigated during the last 60 days of egg laying. The hens were housed in an aviary system in 2×10 compartments (10 compartments/each genotype). Measurements included feed intake, laying performance, egg weight and feed conversion ratio as measured per compartment. BW was determined twice on 10 animals per compartment. Finally, two sub-groups of five hens per compartment were slaughtered, meat yield was recorded and bratwurst-type sausages were produced (n=20 per genotype). Fat proportion, cooking loss, connective tissue properties and Kramer shear energy were measured. After 1, 4, 7 and 10 months of frozen storage, oxidative stability (thiobarbituric acid reactive substances (TBARS)) and microbiological status were determined as shelf-life related criteria. ANOVA was performed considering genotype as the main effect. The ISA Warren hens were inferior in laying performance (-11%) and feed conversion ratio (+10%) compared with Dekalb White, but had the same feed intake. The ISA Warren had higher BW and carcass weight than the Dekalb White. Carcass yield was higher by 5.9%. There were 80 g (23%) more meat available for sausage production from ISA Warren compared with Dekalb White. Sausages prepared from meat of ISA Warren hens contained less fat than those from Dekalb White, but showed the same cooking loss. Although the collagen proportion of the sausages produced from ISA Warren was lower than from Dekalb White, collagen solubility was lower and shear energy was higher. During the 10 months of frozen storage, TBARS increased continuously, but not to an extent that would prevent its use as food. The sausages from the ISA Warren genotype had marginally higher TBARS levels during storage. Total colony counts decreased with storage time, with slightly lower values found in the non-spiced sausage material from the ISA Warren hens. In conclusion, when intending to use spent hens as food, ISA Warren are clearly superior to Dekalb White in meat and sausage yield. When processing the meat to sausages, the higher shear energy is probably advantageous.
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Purslow PP. New Developments on the Role of Intramuscular Connective Tissue in Meat Toughness. Annu Rev Food Sci Technol 2014; 5:133-53. [DOI: 10.1146/annurev-food-030212-182628] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Peter P. Purslow
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1 Canada;
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32
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Soltanizadeh N, Kadivar M. Nanomechanical Characteristics of Meat and Its Constituents Postmortem: A Review. Crit Rev Food Sci Nutr 2014; 54:1117-39. [DOI: 10.1080/10408398.2011.627518] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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33
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Cho S, Seong P, Kang G, Choi S, Kang SM, Park KM, Kim Y, Kwon E, Park BY. Physicochemical Meat Quality and Fatty Acid Compositions of Striploin, Chuck Tender, Eye of Round Muscles from Holstein Steer Beef Slaughtered at Different Fattening Periods. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.5.633] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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34
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Post harvest technologies to deal with poultry meat toughness, with reference to spent birds. WORLD POULTRY SCI J 2013. [DOI: 10.1017/s0043933913000573] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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35
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Jayasena DD, Jung S, Kim HJ, Bae YS, Yong HI, Lee JH, Kim JG, Jo C. Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2013; 26:1038-46. [PMID: 25049883 PMCID: PMC4093503 DOI: 10.5713/ajas.2012.12684] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/09/2012] [Revised: 04/18/2013] [Accepted: 03/30/2013] [Indexed: 11/27/2022]
Abstract
With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The L* values of breast and thigh meat, but not the a* values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5'-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.
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Affiliation(s)
- Dinesh D. Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Hyun Joo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Young Sik Bae
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Hae In Yong
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Jun Heon Lee
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | | | - Cheorun Jo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
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36
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Li C, Wang D, Xu W, Gao F, Zhou G. Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.10.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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37
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El-Senousey HK, Fouad AM, Yao JH, Zhang ZG, Shen QW. Dietary alpha lipoic Acid improves body composition, meat quality and decreases collagen content in muscle of broiler chickens. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2013; 26:394-400. [PMID: 25049802 PMCID: PMC4093472 DOI: 10.5713/ajas.2012.12430] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/07/2012] [Revised: 12/12/2012] [Accepted: 10/17/2012] [Indexed: 11/27/2022]
Abstract
A total of 192 broiler chicks were used to evaluate the influence of dietary α-lipoic acid (ALA) on growth performance, carcass characteristics and meat quality of broiler chickens with the purpose of developing a strategy to prevent the occurrence of pale, soft, and exudative (PSE) meat and to improve the meat quality of broilers. At 22 d of age, birds were allocated to 4 ALA treatments (0, 400, 800, and 1200 ppm). The results showed that dietary ALA significantly decreased average feed intake (AFI), average daily gain (ADG), final live body weight (BW) and carcass weight (p<0.05), while no difference in feed conversion ratio (FCR) was detected among chickens fed with and without ALA. Abdominal fat weight significantly decreased (p<0.05) for broilers fed 800 and 1200 ppm ALA. However when calculated as the percentage of carcass weight there was no significant difference between control and ALA treatments. Meat quality measurements showed that dietary ALA regulated postmortem glycolysis and improved meat quality as evidenced by increased muscle pH and decreased drip loss of meat (p<0.05). Although ALA did not change the tenderness of meat as indicated by meat shear force, dietary ALA decreased collagen content and mRNA expression of COL3A1 gene (p<0.05). In conclusion, the results indicate that dietary ALA may contribute to the improvement of meat quality in broilers.
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Affiliation(s)
- H. K. El-Senousey
- College of Animal Science and Technology, Northwest A & F University, Yangling, Shaanxi, 712100,
China
| | - A. M. Fouad
- College of Animal Science and Technology, Northwest A & F University, Yangling, Shaanxi, 712100,
China
| | - J. H. Yao
- College of Animal Science and Technology, Northwest A & F University, Yangling, Shaanxi, 712100,
China
| | | | - Q. W. Shen
- College of Animal Science and Technology, Northwest A & F University, Yangling, Shaanxi, 712100,
China
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38
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Effects of cooking on thermal-induced changes of Qingyuan partridge chicken breast. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0203-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Kobayashi H, Nakashima K, Ishida A, Ashihara A, Katsumata M. Effects of low protein diet and low protein diet supplemented with synthetic essential amino acids on meat quality of broiler chickens. Anim Sci J 2012; 84:489-95. [PMID: 23607660 DOI: 10.1111/asj.12021] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2012] [Accepted: 10/08/2012] [Indexed: 11/30/2022]
Abstract
We investigated the effects of a low crude protein (CP) diet and a low CP diet supplemented with synthetic essential amino acids (EAA) on the meat quality of broiler chickens. Twenty-one-day-old chickens were assigned to one of three diets: control, low CP (LCP), or low CP supplemented with EAA (ELCP). The chickens received these diets for 10 days. The shear force value (SFV) and free glutamate content of the Pectoralis major muscle were measured as indicators of the meat toughness and taste. The collagen and crude fat content of the muscle and the cross-sectional area of myofibers were measured to evaluate the effects of the LCP and ELCP diets on meat toughness. The SFV of the ELCP group was 47% lower than that of the control group (P<0.01). However, the LCP diet did not affect the SFV. The collagen and crude fat content were not affected by the dietary treatment. The cross-sectional area was lower in the LCP and ELCP groups (P<0.05) than the control group. The free glutamate content of muscle was not affected by the dietary treatment. Thus, a low CP diet supplemented with EAA is an effective means of producing tender meat.
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Affiliation(s)
- Hiroyuki Kobayashi
- Animal Physiology and Nutrition Research Division, National Institute of Livestock and Grassland Science, Tsukuba, Japan
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40
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Sriket C, Benjakul S, Visessanguan W, Hara K, Yoshida A. Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts. Food Chem 2012; 135:571-9. [PMID: 22868130 DOI: 10.1016/j.foodchem.2012.04.121] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2012] [Revised: 04/11/2012] [Accepted: 04/23/2012] [Indexed: 11/16/2022]
Abstract
Meat quality of freshwater prawn (Macrobrachium rosenbergii) treated with soybean and bambara groundnut extracts at different concentrations was monitored during 10 days of iced storage. During storage, the control sample (without treatment) had a higher pH, TCA-soluble peptide content, heat soluble collagen content, proteolytic activities and psychrophilic bacterial count than did samples treated with soybean and bambara groundnut extracts. Conversely, shear force value and likeness scores of the control sample decreased (p<0.05), more likely associated with softening of muscle. The decrease in myosin heavy chain in the control sample was found after 6 days of storage. However, no changes in protein patterns of samples treated with soybean extracts at 2.5 mg/mL were found after 10 days of storage. Therefore, the injections of legume seed extracts, especially soybean extract, at a sufficient concentration, could be a means to retard muscle softening and maintain the qualities of freshwater prawn during iced storage.
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Affiliation(s)
- Chodsana Sriket
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
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Arora G, Mishra SK, Nautiyal B, Pratap SO, Gupta A, Beura CK, Singh DP. Genetics of hyperpigmentation associated with the Fibromelanosis gene (Fm) and analysis of growth and meat quality traits in crosses of native Indian Kadaknath chickens and non-indigenous breeds. Br Poult Sci 2012; 52:675-85. [PMID: 22221233 DOI: 10.1080/00071668.2011.635637] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
1. The study investigated the extent of hyperpigmentation (a trait fixed in native Indian Kadaknath chickens), bodyweight, carcase quality and leanness at 12 weeks of age in F(1) and back-crosses of Kadaknath with White Leghorn, White Plymouth Rock and Aseel Peela chickens. 2. The objective of the study was to determine if hyperpigmentation was affected by the major gene Fibromelanosis (Fm) and to evaluate the effects of different proportions of Kadaknath genes on growth and carcase quality. 3. The pigmentation pattern of skin indicated that Fm behaved as the primary locus affecting dermal-hyperpigmentation and that the sex-linked Id locus produced an epistatic effect. 4. The results suggested that variable allelic forms of Id were acting in different crosses, which resulted in variation in melanosis of the host. However, no conclusive pattern for shank pigmentation could be explained through genotyping of the Id and Fm loci. 5. Analysis of quantitative traits indicated the positive impact of a Kadaknath genomic proportion of 50% or more on meat texture and carcase leanness. Improvement in leanness occurred in White Rock crosses but not in White Leghorn and Aseel Peela crosses. 6. Thigh-meat texture was influenced more by enhanced Kadaknath genomic proportions than the breast-meat. It was concluded that introgression of Kadaknath genomic proportion beyond 50% in a cross with meat-type chickens, irrespective of the impact Fm, brought improvement in meat quality whereas no such advantage was obtained for growth traits. 7. The beneficial impact of the Kadaknath genome on meat quality calls for further studies to identify causative genes for their selective use to improve meat quality in Kadaknath crossbred chickens.
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Affiliation(s)
- G Arora
- Central Avian Research Institute , Izatnagar , Bareilly , India-243122.
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42
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LIU FANG, MENG LINGYI, GAO XIAOGUANG, LI XINGMIN, LUO HAILING, DAI RUITONG. EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00646.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Zhao J, Zhao G, Jiang R, Zheng M, Chen J, Liu R, Wen J. Effects of diet-induced differences in growth rate on metabolic, histological, and meat-quality properties of 2 muscles in male chickens of 2 distinct broiler breeds. Poult Sci 2012; 91:237-47. [DOI: 10.3382/ps.2011-01667] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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44
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Yu LH, Lee ES, Chen HS, Jeong JY, Choi YS, Lim DG, Kim CJ. Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20℃. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.5.676] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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45
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Moreno-Indias I, Hernández-Castellano L, Morales-delanuez A, Castro N, Capote J, Mendoza-Grimón V, Rivero M, Argüello A. Differences on meat quality of local cattle breed from outermost EU zone vs. commercial. JOURNAL OF APPLIED ANIMAL RESEARCH 2011. [DOI: 10.1080/09712119.2011.624973] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- I Moreno-Indias
- a Department of Animal Science , Universidad de Las Palmas de Gran Canaria , Arucas, Spain
| | | | - A Morales-delanuez
- a Department of Animal Science , Universidad de Las Palmas de Gran Canaria , Arucas, Spain
| | - N Castro
- a Department of Animal Science , Universidad de Las Palmas de Gran Canaria , Arucas, Spain
| | - J Capote
- b Department of Animal Science , Instituto Canario de Investigaciones Agrarias , La Laguna, Spain
| | - V Mendoza-Grimón
- a Department of Animal Science , Universidad de Las Palmas de Gran Canaria , Arucas, Spain
| | - M.A Rivero
- a Department of Animal Science , Universidad de Las Palmas de Gran Canaria , Arucas, Spain
| | - A Argüello
- a Department of Animal Science , Universidad de Las Palmas de Gran Canaria , Arucas, Spain
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46
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Erratum. WORLD POULTRY SCI J 2011. [DOI: 10.1017/s0043933911000432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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47
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Tomaszewska-Gras J, Schreurs F, Kijowski J. Post mortem development of meat quality as related to changes in cytoskeletal proteins of chicken muscles. Br Poult Sci 2011; 52:189-201. [DOI: 10.1080/00071668.2011.561281] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- J. Tomaszewska-Gras
- a Faculty of Food Science and Nutrition, Poznan University of Life Sciences , Wojska Polskiego 31, 60-624 Poznan , Poland
| | - F.J.G. Schreurs
- b Institute for Animal Science and Health (ID-DLO) , Lelystad , The Netherlands
| | - J. Kijowski
- a Faculty of Food Science and Nutrition, Poznan University of Life Sciences , Wojska Polskiego 31, 60-624 Poznan , Poland
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48
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Sriket C, Benjakul S, Visessanguan W, Kishimura H. Collagenolytic serine protease in fresh water prawn (Macrobrachium rosenbergii): Characteristics and its impact on muscle during iced storage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.05.098] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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49
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An JY, Zheng JX, Li JY, Zeng D, Qu LJ, Xu GY, Yang N. Effect of myofiber characteristics and thickness of perimysium and endomysium on meat tenderness of chickens. Poult Sci 2010; 89:1750-4. [PMID: 20634533 DOI: 10.3382/ps.2009-00583] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The objective of the present study was to evaluate the role of myofiber characteristics and the thickness of 2 major muscle membranes, perimysium and endomysium, in determining the breast meat tenderness of chickens. Birds from 2 breeds (White Leghorn and a line of broiler) were chosen. Chicks were sexed and wing-banded at hatch and were grown in separate cages in a single house. Sixty broilers and 60 White Leghorns were harvested at 6 wk of age, respectively, whereas another 60 White Leghorns were slaughtered at 18 wk of age. An equal number of males and females was maintained for each group. Body weight, breast muscle weight, pH, drip loss, cooking loss, Warner-Bratzler shear force value (SFV), total energy of shear force, fiber diameter, sarcomere length, myofiber density, and the thickness of endomysium and perimysium of the breast were determined for each bird. At 6 wk of age, histological examination indicated that the size of myofiber and thickness of endomysium and perimysium of broilers were larger than that those of White Leghorns (P < 0.01), whereas the SFV, drip loss, and cooking loss of broilers were smaller (P < 0.01). A comparison between the White Leghorns at 18 wk and the broilers at 6 wk, which were at similar BW but different ages, showed that the breast muscle weight of broilers was larger (P < 0.01) than that of White Leghorns. For breast muscle, the endomysium of broilers at 6 wk was thicker than that of White Leghorns at 18 wk (P < 0.01), whereas the perimysium was thinner (P < 0.01). The SFV, drip loss, and the cooking loss of broilers were smaller than those of White Leghorns at similar BW (P < 0.01). Meat tenderness was negatively correlated with myofiber density (-0.27) and the thickness of endomysium (-0.29) and positively correlated with the thickness of perimysium (0.20). It is suggested that muscle membrane should be considered in evaluating meat tenderness of the chicken.
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Affiliation(s)
- J Y An
- National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
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50
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Jiao P, Guo Y, Yang X, Long F. Effects of Dietary Arginine and Methionine Levels on Broiler Carcass Traits and Meat Quality. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/javaa.2010.1546.1551] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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