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Gao X, Li A, Zhou C. l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations. Food Chem 2025; 463:141136. [PMID: 39255701 DOI: 10.1016/j.foodchem.2024.141136] [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: 02/29/2024] [Revised: 06/28/2024] [Accepted: 09/02/2024] [Indexed: 09/12/2024]
Abstract
Herein, we investigated the effect and potential mechanisms of l-arginine (Arg) and l-lysine (Lys) on the emulsifying and dissolution properties of pale, soft, exudative (PSE)-like chicken myofibrillar proteins (MPs). The findings revealed that Arg/Lys effectively enhanced the emulsion activity and emulsion stability indexes of PSE-like MPs, resulting in smaller and more uniform PSE-like MP-soybean oil emulsions. Arg/Lys increased the solubility, absolute potential, hydrophobicity, fluorescence intensity, and β-sheet content and decreased the turbidity, particle size, and β-turn and random coil content of PSE-like MPs. Additionally, Arg/Lys did not significantly affect the Schiff base, carbonyl group, and total sulfhydryl contents, but caused a red shift of the band near 299 nm, indicating conformational rather than primary structural changes. Altogether, these findings indicate that Arg/Lys improves the emulsifying and dissolution performances of PSE-like MPs by adjusting conformation and contributes to a better understanding of how Arg/Lys enhances the physicochemical properties of PSE-like sausages.
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Affiliation(s)
- Xun Gao
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
| | - Axiang Li
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
| | - Cunliu Zhou
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China.
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2
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Konieczka P, Żelechowska E, Przybylski W, Jaworska D, Sałek P, Kinsner M, Jankowski J. The Sarcoplasmic Protein Profile of Breast Muscle in Turkeys in Response to Different Dietary Ratios of Limiting Amino Acids and Clostridium perfringens-Induced Inflammation. Poult Sci 2022; 101:102195. [PMID: 36257075 PMCID: PMC9574763 DOI: 10.1016/j.psj.2022.102195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/15/2022] [Accepted: 09/16/2022] [Indexed: 12/23/2022] Open
Abstract
In this study, the effects of the Arginine/Lysine (Arg/Lys) ratio in low- and high-methionine (Met) diets on the sarcoplasmic protein profile of breast muscles from turkeys reared under optimal or challenge (Clostridium perfringens infection) conditions were determined. One-day-old Hybrid Converter female turkey poults (216 in total) obtained from a commercial hatchery on hatching day, and on the basis of their average initial body weight were randomly allocated to 12 pens (4 m2 each; 2.0 m × 2.0 m) containing litter bedding and were reared over a 42-day experimental period. Diets with high levels of Lys contained approximately 1.80% and 1.65% Lys and were offered in two successive feeding periods (days 1–28 and days 29–42). The supplemental levels of Lys were consistent with the nutritional specifications for birds at their respective ages as established in the Management Guidelines for Raising Commercial Turkeys. The experiment was based on a completely randomized 3 × 2 × 2 factorial design with three levels of Arg (90%, 100% and 110%) relative to the content of dietary Met (30 or 45%) and without (−) or with (+) C. perfringens challenge at 34, 36, or 37 d of age. Meat samples were investigated in terms of pH, color, and sarcoplasmic protein profile. The experimental factors did not influence meat quality but the dietary Arg content affected meat color. The sarcoplasmic protein profile was influenced by all studied factors, and glycolytic enzymes were the most abundant. This study evidenced strong association between the challenge conditions and the involvement of glycolytic enzymes in cell metabolism, particularly in inflammatory processes, and DNA replication and maintenance in turkeys. The results showed an effect of C. perfringens infection and feeding with different doses of Arg and Met may lead to significant consequences in cell metabolism.
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Affiliation(s)
- Paweł Konieczka
- Department of Poultry Science and Apiculture, University of Warmia and Mazury, Olsztyn, Poland.
| | - Elżbieta Żelechowska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Wiesław Przybylski
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Danuta Jaworska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Piotr Sałek
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Misza Kinsner
- Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Jan Jankowski
- Department of Poultry Science and Apiculture, University of Warmia and Mazury, Olsztyn, Poland
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3
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Wang C, Matarneh SK, Gerrard D, Tan J. Contributions of energy pathways to ATP production and pH variations in postmortem muscles. Meat Sci 2022; 189:108828. [PMID: 35461106 DOI: 10.1016/j.meatsci.2022.108828] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 04/07/2022] [Accepted: 04/11/2022] [Indexed: 10/18/2022]
Abstract
The roles of energy pathways in postmortem muscles are still debated. In this study, the contributions of different pathways to ATP production and pH variations were analyzed by using a kinetic model based on data from beef longissimus lumborum. Phosphocreatine represents over 92% of the initial ATP production but, after 24 h, glycolysis, phosphocreatine, myokinase reaction, and aerobic respiration contribute, respectively, 89.44%, 5.26%, 4.44%, and 0.86% of the cumulative amount of ATP produced. ATP hydrolysis and glycolysis result in 0.52 and 0.6 units of pH decline, respectively, at 24 h with ATP hydrolysis accounting for most of the early decline. Phosphocreatine, myokinase reaction, and aerobic respiration lead to, respectively, 0.08, 0.07, and 0.004 units of pH increase after 24 h though phosphocreatine is depleted within the first 30 min. Furthermore, electrical stimulation affects pH primarily through ATP hydrolysis and glycolysis. The initial muscle oxygen saturation level and phosphocreatine content affect pH but the influences are small.
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Affiliation(s)
- Chengcheng Wang
- Department of Biomedical, Biological and Chemical Engineering, University of Missouri, Columbia, MO, United States of America
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT, United States of America
| | - David Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States of America
| | - Jinglu Tan
- Department of Biomedical, Biological and Chemical Engineering, University of Missouri, Columbia, MO, United States of America.
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4
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Wang C, Matarneh SK, Gerrard D, Tan J. Modelling of energy metabolism and analysis of pH variations in postmortem muscle. Meat Sci 2021; 182:108634. [PMID: 34284221 DOI: 10.1016/j.meatsci.2021.108634] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/31/2021] [Accepted: 07/12/2021] [Indexed: 11/30/2022]
Abstract
A kinetic model structure was developed to describe the major variations in energy metabolism and to gain further understanding of pH changes in postmortem muscle experimentally observed with an in vitro glycolytic system. Comparison with experiments showed that the model could describe the kinetics of major metabolites and pH under varied conditions. Optimized model parameters definitively and consistently showed the observed effects of mitochondria, indicating a desirable level of model complexity. Simulation and analysis of pH variations based on the model suggested that phosphofructokinase activity has the strongest impact on the rate and extent of postmortem pH decline. Postmortem pH is also influenced by rates of ATP hydrolysis and glycolysis, and to a much lesser extent, pH buffering capacity. Other reactions, including those mediated by creatine kinase, adenylate kinase, and AMP deaminase, have minimal effects on postmortem pH decline.
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Affiliation(s)
- Chengcheng Wang
- Department of Bioengineering, University of Missouri, Columbia, MO, United States of America
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT, United States of America
| | - David Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States of America
| | - Jinglu Tan
- Department of Bioengineering, University of Missouri, Columbia, MO, United States of America.
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5
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Yang Z, Sun J, Li Z, Qi Y, Wang P, Xu X. Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110786] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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6
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Strobel P, Galaz A, Villaroel-Espíndola F, Apaoblaza A, Slebe JC, Jerez-Timaure N, Gallo C, Ramírez-Reveco A. Temperature, but not excess of glycogen, regulates "in vitro" AMPK activity in muscle samples of steer carcasses. PLoS One 2021; 16:e0229480. [PMID: 33507943 PMCID: PMC7842895 DOI: 10.1371/journal.pone.0229480] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 12/08/2020] [Indexed: 12/29/2022] Open
Abstract
Postmortem muscle temperature affects the rate of pH decline in a linear manner from 37.5°C to 0-2°C. The pH decline is correlated with the enzymatic degradation of glycogen to lactate and this process includes the metabolic coupling between glycogenolysis and glycolysis, and that are strongly upregulated by the AMPK. In this study, we used 12 samples previously characterized by have different muscle glycogen concentration, lactate and AMPK activity, selected from 38 steers that produced high final pH (>5.9) and normal final pH (<5.8) carcasses at 24 h postmortem. Moreover, we evaluated changes in the AMPK activity in samples from both categories incubated at 37, 25, 17 and 5°C and supplemented with exogenous glycogen. Finally, we analysed if there were structural differences between polymers from both categories. Our results showed that "in vitro" enzymatic AMPK activity evaluated at both 0.5 or 24 h was greater in samples from normal then high pH categories (p <0.01), and in all temperature of incubation analysed (17, 25 and 37°C). For other hand, a greater AMPK activity were obtained in samples incubated at 17 that 25 or 37°C, in normal carcasses at both 0.5 or 24 h (p < 0.01), as also in samples from carcasses categorized as high pH, but at 24 h (p < 0.05). Interestingly, AMPK activity was totally abolished at 5°C, independent of final pH category of carcasses, and was confirmed that the incubation temperature at which the maximum activity was obtained (p < 0.01), at least in carcasses with a normal pH is at 17°C. The enzymatic AMPK activity did not change in relation to excess glycogen (p > 0.05) and we did not detect structural differences in the polymers present in samples from both categories (p > 0.05), suggesting that postmortem AMPK activity may be highly sensitive to temperature and not to in vitro changes in glycogen concentration (p > 0.05). Our results allow concluding that normal concentrations of muscle glycogen immediately at the time of slaughter (0.5 h) and an adequate cooling managing of carcasses are relevant to let an efficient glycogenolytic/glycolytic flow required for lactate accumulation and pH decline, through the postmortem AMPK signalling pathway.
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Affiliation(s)
- Pablo Strobel
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
| | - Alex Galaz
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
| | - Franz Villaroel-Espíndola
- Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
- Laboratorio Medicina Traslacional, Fundación Arturo López Pérez Cancer Center, Santiago, Chile
| | - Ariel Apaoblaza
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
| | - Juan Carlos Slebe
- Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
| | - Nancy Jerez-Timaure
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
| | - Carmen Gallo
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
| | - Alfredo Ramírez-Reveco
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
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7
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Fan Q, Abouelezz K, Wang Y, Lin X, Li L, Gou Z, Cheng Z, Ding F, Jiang S. Influence of vitamin E, tryptophan and β-glucan on growth performance, meat quality, intestinal immunity, and antioxidative status of yellow-feathered chickens fed thermally oxidized oils. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104188] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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8
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Chauhan SS, England EM. Postmortem glycolysis and glycogenolysis: insights from species comparisons. Meat Sci 2018; 144:118-126. [DOI: 10.1016/j.meatsci.2018.06.021] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/18/2018] [Accepted: 06/18/2018] [Indexed: 01/17/2023]
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9
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Huang JC, Yang J, Huang M, Zhu ZS, Sun XB, Zhang BH, Xu XL, Meng WG, Chen KJ, Xu BC. Effect of pre-slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK, and meat quality of broilers. Poult Sci 2018; 97:1841-1847. [PMID: 29462466 DOI: 10.3382/ps/pey019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Accepted: 01/08/2018] [Indexed: 12/31/2022] Open
Abstract
The objective of this study was to determine the effects of shackling and wing flapping on stress, postmortem metabolism, AMP-activated protein kinase (AMPK), and quality of broiler pectoralis major. Before slaughter, a total of 80 Arbor Acres broilers was randomly categorized into 2 replicate pens (40 broilers per pen) and each pen randomly divided into 2 groups (shackling, T; control, C). Corticosterone, creatine kinase, and lactate dehydrogenase were determined on blood plasma parameters. Pectoralis major were removed after evisceration and used for determination of energy metabolism, meat quality, and AMPK phosphorylation. In this study, shackling and wing flapping increased (P < 0.05) plasma corticosterone level, creatine kinase activity, and lactate dehydrogenase activity. Shackling and wing flapping increased (P < 0.05) AMPKα(Thr172) and acetyl-CoA carboxylase (ACC) phosphorylation, followed by rapid glycolysis and accumulation of lactic acid, and leading to a fast pH decline in the initial postmortem meat. Shackling and wing flapping have an adverse effect on final meat quality, which increased (P < 0.05) muscle lightness, drip loss, and cooking loss. The results indicate that antemortem shackling and wing flapping increased stress and AMPKα(Thr172) phosphorylation, which may accelerate glycolysis and lead to a low water-holding capacity of broiler meat.
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Affiliation(s)
- J C Huang
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - J Yang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - M Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Z S Zhu
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - X B Sun
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - B H Zhang
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - X L Xu
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - W G Meng
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - K J Chen
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - B C Xu
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.,The State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat & Food Co., Ltd., Nanjing, 211806, China
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10
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Matarneh SK, Yen CN, Elgin JM, Beline M, da Luz e Silva S, Wicks JC, England EM, Dalloul RA, Persia ME, Omara II, Shi H, Gerrard DE. Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle. Poult Sci 2018; 97:1808-1817. [DOI: 10.3382/ps/pex455] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Accepted: 12/29/2017] [Indexed: 11/20/2022] Open
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11
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The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1384-1394. [PMID: 28559597 DOI: 10.1007/s13197-017-2550-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/10/2016] [Accepted: 02/10/2017] [Indexed: 10/19/2022]
Abstract
Pale, soft, exudative (PSE-like) poultry phenomenon has been a growing problem in meat industry in terms of quality and economic losses, thus data is required to evaluate PSE raw material in product formulations. The aim of our study was to investigate the effects of egg albumin (EA) utilization on quality characteristics of PSE-like turkey rolls. Turkey Pectoralis major muscles were exposed to either 40 °C to stimulate typical processing causing PSE or 0 °C to reduce PSE and keep the muscles "normal". Turkey rolls were prepared in nine different formulations; using 100% normal (N), 50% normal + 50% PSE (NP) or 100% PSE meat (P). Treatments also included 0, 1 or 2% EA. Addition of EA increased protein content of all samples. L*, a* and b* values were affected by PSE level. Increased levels of PSE caused decreased processing yields, while EA incorporation increased processing yield of the samples. Addition of 1% EA increased water-holding capacity (WHC) of the samples, while higher level of EA (2%) caused decrement in the same. Addition of either 1% or 2% EA was effective in reducing purge loss in P samples. Texture profile analysis showed that EA addition rather had considerable effects on N samples. Sensory scores showed that 1% EA utilization has the potential to increase mostly the mouthfeel of PSE-like products. Results showed that EA could be used as a promising ingredient that improved overall quality of PSE-like turkey rolls.
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12
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Przybylski W, Kaczor D, Żelechowska E, Jaworska D, Kajak-Siemaszko K, Boruszewska K, Jankiewicz U. Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality. J Food Sci 2016; 81:C2320-C2326. [DOI: 10.1111/1750-3841.13424] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Revised: 07/02/2016] [Accepted: 07/19/2016] [Indexed: 11/25/2022]
Affiliation(s)
- Wiesław Przybylski
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Damian Kaczor
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Elżbieta Żelechowska
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Danuta Jaworska
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Katarzyna Kajak-Siemaszko
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Kinga Boruszewska
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Urszula Jankiewicz
- Dept. of Biochemistry, Faculty of Agriculture and Biology; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
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13
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Öztürk B, Serdaroǧlu M. Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse. Korean J Food Sci Anim Resour 2016; 35:524-32. [PMID: 26761875 PMCID: PMC4662136 DOI: 10.5851/kosfa.2015.35.4.524] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2015] [Revised: 07/13/2015] [Accepted: 07/20/2015] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to investigate the effects of high post-mortem temperature application on development of pale, soft, exudative (PSE) turkey meat characteristics in terms of local slaughter conditions. Within this scope, it was targeted to obtain PSE-like muscles benefiting from different post-mortem temperature applications. Immediately after slaughter, turkey Pectoralis major (n=15) muscles were kept at various post-mortem temperatures (0, 10, 20, 30, and 40℃) for 5 h. pH values of 40℃ treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40℃ group were higher than the other groups (p< 0.05). Napole yield of 40℃ treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40℃ group was lower than 0℃ group (p<0.05). Expressible moisture did not differ between 0 and 40℃ treatments. Hardness, gumminess and chewiness of 40℃ treatment were higher than 0℃ treatment. The results of this research showed that high post-mortem temperature treatment induced development of PSE-like turkey meat, with lower pH, paler color, higher technological and storage losses, and reduced protein solubility and texture.
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Affiliation(s)
- Burcu Öztürk
- Ege University, Engineering Faculty, Food Engineering Department, Bornova, Izmir, Turkey
| | - Meltem Serdaroǧlu
- Ege University, Engineering Faculty, Food Engineering Department, Bornova, Izmir, Turkey
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14
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Xing T, Xu X, Jiang N, Deng S. Effect of transportation and pre‐slaughter water shower spray with resting on AMP‐activated protein kinase, glycolysis and meat quality of broilers during summer. Anim Sci J 2015; 87:299-307. [DOI: 10.1111/asj.12426] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 02/02/2015] [Accepted: 02/20/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Tong Xing
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and NutritionNanjing Agricultural University Nanjing China
| | - Xinglian Xu
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and NutritionNanjing Agricultural University Nanjing China
| | - Nannan Jiang
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and NutritionNanjing Agricultural University Nanjing China
| | - ShaoLin Deng
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and NutritionNanjing Agricultural University Nanjing China
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15
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Li K, Chen L, Zhao YY, Li YP, Wu N, Sun H, Xu XL, Zhou GH. A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.941411] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Effect of pre-rigor temperature incubation on sarcoplasmic protein solubility, calpain activity and meat properties in porcine muscle. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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