Post-mortem changes in chicken muscle

Impact of chronic heat stress on behavior, oxidative status and meat quality traits of fast-growing broiler chickens

This research aimed to investigate, through a multifactorial approach, the relationship among some in-vivo parameters (i.e., behavior and blood traits) in broilers exposed to chronic HS, and their implications on proximate composition, technological properties, and oxidative stability of breast meat. A total of 300 Ross 308 male chickens were exposed, from 35 to 41 days of age, to either thermoneutral conditions (TNT group: 20°C; six replicates of 25 birds/each) or elevated ambient temperature (HS group: 24 h/d at 30°C; six replicates of 25 birds/each). In order to deal with thermal stress, HS chickens firstly varied the frequency of some behaviors that are normally expressed also in physiological conditions (i.e., increasing "drinking" and decreasing "feeding") and then exhibited a behavioral pattern finalized at dissipating heat, primarily represented by "roosting," "panting" and "elevating wings." Such modifications become evident when the temperature reached 25°C, while the behavioral frequencies tended to stabilize at 27°C with no further substantial changes over the 6 days of thermal challenge. The multifactorial approach highlighted that these behavioral changes were associated with oxidative and inflammatory status as indicated by lower blood γ-tocopherol and higher carbonyls level (0.38 vs. 0.18 nmol/mL, and 2.39 vs. 7.19 nmol/mg proteins, respectively for TNT and HS; p < 0.001). HS affected breast meat quality by reducing the moisture:protein ratio (3.17 vs. 3.01, respectively for TNT and HS; p < 0.05) as well as the muscular acidification (ultimate pH = 5.81 vs. 6.00, respectively; p < 0.01), resulting in meat with higher holding capacity and tenderness. HS conditions reduced thiobarbituric acid reactive substances (TBARS) concentration in the breast meat while increased protein oxidation. Overall results evidenced a dynamic response of broiler chickens to HS exposure that induced behavioral and physiological modifications strictly linked to alterations of blood parameters and meat quality characteristics.

An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach

Woody breast (WB) is a myopathy observed in broiler Pectoralis major (PM) characterized by its tough and rubbery texture with greater level of calcium content. The objective of this study was to investigate the functionality/integrity of WB sarcoplasmic reticulum (SR), which may contribute to the elevated calcium content observed in WB and other factors that may influence WB texture. Fourteen Ross line broiler PM [7 severe WB and 7 normal (N)] were selected, packaged, and frozen at −20°C at 8 h postmortem from a commercial processing plant. Samples were used to measure pH, sarcomere length, proteolysis, calpain activity, collagenase activity, collagen content, collagen crosslinks density, and connective tissue peak transitional temperature. Exudate was also collected from each sample to evaluate free calcium concentration. The SR fraction of the samples was separated and utilized for proteomic and lipidomic analysis. The WB PM had a higher pH, shorter sarcomeres, lower % of intact troponin-T, more autolyzed μ/m calpain, more activated collagenase, greater collagen content, greater mature collagen crosslinks density, and higher connective tissue peak transitional temperature than the N PM (p ≤ 0.05). Exudate from WB PM had higher levels of free calcium than those from N PM (p < 0.05). Proteomics data revealed an upregulation of calcium transport proteins and a downregulation of proteins responsible for calcium release (p < 0.05) in WB SR. Interestingly, there was an upregulation of phospholipase A2 (PLA2), and cholinesterase exhibited a 7.6-fold increase in WB SR (p < 0.01). Lipidomics data revealed WB SR had less relative % of phosphatidylcholine (PC) and more lysophosphatidylcholine (LPC; p < 0.05). The results indicated that upregulation of calcium transport proteins and downregulation of calcium-release proteins in WB SR may be the muscle’s attempt to regulate this proposed excessive signaling of calcium release due to multiple factors, such as upregulation of PLA2 resulting in PC hydrolysis and presence of cholinesterase inhibitors in the system prolonging action potential. In addition, the textural abnormality of WB may be the combined effects of shorter sarcomere length and more collagen with greater crosslink density being deposited in the broiler PM.

The role of histidine dipeptides on postmortem acidification of broiler muscles with different energy metabolism

It is generally held that the content of several free amino acids and dipeptides is closely related to the energy-supplying metabolism of skeletal muscles. Metabolic characteristics of muscles are involved in the variability of meat quality due to their ability to influence the patterns of energy metabolism not only in living animal but also during postmortem time. Within this context, this study aimed at establishing whether the concentration of histidine dipeptides can affect muscle postmortem metabolism, examining the glycolytic pathway of 3 chicken muscles (pectoralis major, extensor iliotibialis lateralis, and gastrocnemius internus as glycolytic, intermediate, and oxidative-type, respectively) selected based on their histidine dipeptides content and ultimate pH. Thus, a total of 8 carcasses were obtained from the same flock of broiler chickens (Ross 308 strain, females, 49 d of age, 2.8 kg body weight at slaughter) and selected immediately after evisceration from the line of a commercial processing plant. Meat samples of about 1 cm³ were excised from bone-in muscles at 15, 60, 120, and 1,440 min postmortem, instantly frozen in liquid nitrogen and used for the determination of pH, glycolytic metabolites, buffering capacity as well as histidine dipeptides content through ¹H-NMR. Overall results suggest that glycolysis in leg muscles ceased already after 2 h postmortem, whereas in breast muscle continued until 24 h, when it exhibited significantly lower pH values (P < 0.05). However, considering its remarkable glycolytic potential, pectoralis major muscle should have exhibited a greater and faster acidification, suggesting that its higher (P < 0.05) histidine dipeptides' content might have prevented a potentially stronger acidification process. Accordingly, breast muscle also showed greater (P < 0.05) buffering ability in the pH range 6.0–7.0. Therefore, anserine and carnosine, being highly positively correlated with muscle's buffering capacity (P < 0.001), might play a role in regulating postmortem pH decline, thus exerting an effect on muscle metabolism during prerigor phase and the quality of the forthcoming meat. Overall results also suggest that total histidine dipeptides content along with muscular ultimate pH represent good indicators for the energy-supplying metabolism of chicken muscles.

A 31-bp indel in the 5' UTR region of GNB1L is significantly associated with chicken body weight and carcass traits

BACKGROUND

G-protein subunit beta 1 like (GNB1L) encodes a G-protein beta-subunit-like polypeptide. Chicken GNB1L is upregulated in the breast muscle of high feed efficiency chickens, and its expression is 1.52-fold that in low feed efficiency chickens. However, no report has described the effects of GNB1L indels on the chicken carcass and growth traits.

RESULTS

This study identified a 31-bp indel in the 5' untranslated region (UTR) of GNB1L and elucidated the effect of this gene mutation on the carcass and growth traits in chickens. The 31-bp indel showed a highly significant association with the body weight at 8 different stages and was significantly correlated with daily gains at 0 to 4 weeks and 4 to 8 weeks. Similarly, the mutation was significantly associated with small intestine length, breast width, breast depth and breast muscle weight. Moreover, DD and ID were superior genotypes for chicken growth and carcass traits.

CONCLUSIONS

These results show that the 31-bp indel of GNB1L significantly affects chicken body weight and carcass traits and can serve as a candidate molecular marker for chicken genetics and breeding programs.

Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4 °C in vitro

The aim of this study was to assess the effects of the phosphorylation levels of glycogen phosphorylase on its activity in mutton sarcoplasmic protein samples during incubation at 4 °C. Samples of sarcoplasmic proteins from mutton longissimus thoracis muscles were prepared and separated into three treatment groups to obtain glycogen phosphorylase with different phosphorylation levels, which were (1) treated with protein kinase A, (2) treated with alkaline phosphatase, and (3) left untreated (control). Glycogen phosphorylase phosphorylation levels and activity as well as the levels of related endogenous substances were assessed. The results showed that phosphorylation of glycogen phosphorylase in mutton promoted its activity during incubation at 4 °C. The activity of glycogen phosphorylase was also influenced by other factors (glycogen, glucose, glucose 6-phosphate, ATP, etc.) in vitro. The combined effects of phosphorylation and endogenous substances on glycogen phosphorylase activity varied at different incubation times.

Effect of wooden breast on postmortem changes in chicken meat

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.

The Effect of µ/m-Calpain on Protein Degradation of Chicken Breast Meat

This study was designed to determine the effects of µ/m-calpain on the degradation of cytoskeletal proteins in pectoralis major. Four chickens were slaughtered and the breasts were removed and stored for 12 hr at 4 °C. Each sample was divided into three groups and respectively immersed in control reagent, calpain inhibitor, and caspase inhibitor at 4 °C. The samples were used to evaluate troponin-T and desmin degradation, calpain activity, and myofibril ultrastructure at 12 hr, day 1, day 3, and day 7. Casein zymography revealed that µ-calpain could not be detected in all samples after 12 hr postmortem. The calpain inhibitor inhibited µ/m-calpain activity and reduced troponin-T and desmin degradation during 7 day postmortem. The caspase inhibitor inhibited µ/m-calpain activity and, troponin-T and desmin degradation before day 3 postmortem. The findings suggest that, µ/m-calpain had an effect on cytoskeletal protein degradation after 12 hr postmortem.

Thanatometabolomics: introducing NMR-based metabolomics to identify metabolic biomarkers of the time of death

INTRODUCTION

Death is the permanent cessation of the critical functions of the organism as a whole. However, the shutdown of a complex biological organism does not abruptly terminate at time of death. New high-throughput technologies allow the systematic investigation of the biochemical modulations occurring after death. Recent genomics studies have demonstrated that genes remain active after death, triggering upregulation of some genes and initiating feedback loops. These genes were mostly involved in pathways related to immunity, inflammation and cancer. These genetic modulations suggest many biochemical events persist after death, which can be captured using a metabolomics approach.

OBJECTIVES

This proof of concept work aimed to determine whether NMR spectroscopy could identify metabolomics changes occurring after death, and characterise the nature of these metabolomics modulations.

METHODS

High-resolution 1H-NMR spectroscopy was applied to six biological matrices: heart, kidney, liver, spleen, skin and white adipose tissue of ten adult mice at three different type points.

RESULTS

Forty-three metabolites were associated with post mortem metabolomics modulations. Kidney, heart and spleen showed the highest metabolic perturbations. Conversely, skin and white adipose tissue were the least altered matrices. Early metabolic modulations were associated with energy metabolism and DNA synthesis, by contrast, late metabolomics modulations were associated with microbial metabolism.

CONCLUSIONS

NMR has proven potential to determine the time of death based on post-mortem metabolomics modulations. This could be useful in the context of transplants, forensic studies and as internal quality control in metabolomics studies. Further investigations are required to validate these findings in humans in order to determine which compounds robustly reflect post-mortem metabolic fluctuations to accurately determine the time of death.

Optimization of 1D 1H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat

The objective of this study was to establish an optimized 1D ¹H quantitative nuclear magnetic resonance (qNMR) analytical method for analyzing polar metabolites in meat. Three extraction solutions [0.6 M perchloric acid, 10 mM phosphate buffer, water/methanol (1:1)], three reconstitution buffers [20 mM 3-morpholinopropane-1-sulfonic acid, 2-[4-(2-hydroxyethyl)piperazin-1-yl]ethanesulfonic acid, phosphate buffer], and two pulse programs (zg30, noesypr1d) were evaluated. Extraction with 0.6 M perchloric acid and 20 mM phosphate resulted in a stable baseline and no additional overlap for quantifying polar metabolites in chicken breast. In qNMR analysis, zg30 pulse program (without water-suppression) showed smaller relative standard deviation (RSD) and faster running time than noesypr1d (water-suppression). High-performance liquid chromatography was compared with qNMR analyses to validate accuracy. The zg30 pulse program showed good accuracy and lower RSD. The optimized qNMR method was able to apply for beef and pork samples. Thus, an optimized 1D ¹H qNMR method for meat metabolomics was established.

Sequencing and characterization of lncRNAs in the breast muscle of Gushi and Arbor Acres chickens

Chicken muscle quality is one of the most important factors determining the economic value of poultry, and muscle development and growth are affected by genetics, environment, and nutrition. However, little is known about the molecular regulatory mechanisms of long non-coding RNAs (lncRNAs) in chicken skeletal muscle development. Our study aimed to better understand muscle development in chickens and thereby improve meat quality. In this study, Ribo-Zero RNA-Seq was used to investigate differences in the expression profiles of muscle development related genes and associated pathways between Gushi (GS) and Arbor Acres (AA) chickens. We identified two muscle tissue specific expression lncRNAs. In addition, the target genes of these lncRNAs were significantly enriched in certain biological processes and molecular functions, as demonstrated by Gene Ontology (GO) analysis, and these target genes participate in five signaling pathway, as revealed by an analysis of the Kyoto Encyclopedia of Genes and Genomes (KEGG) database. Taken together, these data suggest that different lncRNAs might be involved in regulating chicken muscle development and growth and provide new insight into the molecular mechanisms of lncRNAs.

Proteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium

Background

Supplementation of broiler chicken diets with probiotics may improve carcass characteristics and meat quality. However, the underlying molecular mechanism remains unclear. In the present study, 2D-DIGE-based proteomics was employed to investigate the proteome changes associated with improved carcass traits and meat quality of Arbor Acres broilers (Gallus gallus) fed the probiotic Enterococcus faecium.

Results

The probiotic significantly increased meat colour, water holding capacity and pH of pectoral muscle but decreased abdominal fat content. These meat quality changes were related to the altered abundance of 22 proteins in the pectoral muscle following E. faecium feeding. Of these, 17 proteins have central roles in regulating meat quality due to their biological interaction network. Altered cytoskeletal and chaperon protein expression also contribute to improved water holding capacity and colour of meat, which suggests that upregulation of chaperon proteins maintains cell integrity and prevents moisture loss by enhancing folding and recovery of the membrane and cytoskeletal proteins. The down-regulation of β-enolase and pyruvate kinase muscle isozymes suggests roles in increasing the pH of meat by decreasing the production of lactic acid. The validity of the proteomics results was further confirmed by qPCR.

Conclusions

This study reveals that improved meat quality of broilers fed probiotics is triggered by proteome alterations (especially the glycolytic proteins), and provides a new insight into the mechanism by which probiotics improve poultry production.

Electronic supplementary material

The online version of this article (doi:10.1186/1471-2164-15-1167) contains supplementary material, which is available to authorized users.

Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat

The formation of ATP breakdown products in chicken M. pectoralis major post-slaughter is reported. The concentrations of metabolites were followed in chicken breast throughout the carcass processing post-slaughter and during chilled storage. The concentration of glucose remains similar throughout the period whilst that of glucose-6-phosphate decreases linearly. Glucose and glucose-6-phosphate concentrations were inversely related to the pHu of the breast meat throughout chilled storage. Rapid post-mortem glycolysis and high pHu values suggest the occurrence of stress at and pre-slaughter. Whilst ATP, ADP and AMP were rapidly broken down, the concentration of IMP rose rapidly and remained high. Concentrations of inosine, ribose and hypoxanthine increased gradually post-slaughter but an initial increase in ribose phosphate was not sustained. Most of the potential ribose present in chicken meat, believed to be important for flavor formation, remains bound in the form of inosine and IMP. There is evidence that additional breakdown pathways for ribose and ribose-5-phosphate may deplete the concentrations of these precursors.

Changes in water-holding capacity and textural properties of chicken gizzard stored at 4 degrees C

The water-holding capacity (WHC), and toughness (shear force) of chicken gizzard were evaluated during postmortem storage for 4.5, 7, 12, 24, 48, 72 and 96 h at 4 degrees C. Degradation of the cytoskeletal proteins desmin, talin and vinculin were monitored by sodium dodecyl sulfate--polyacrylamide gel electrophoresis and Western blotting during the same designated storage period. The WHC of the gizzards decreased significantly from 12 h to 72 h of storage, but by 96 h the WHC was restored to the level measured after storage for 12 h. The shear force value of the gizzards increased rapidly until 12 h and then decreased until 24 h, with a further slight decrease by 48 h. Degradation products of desmin, talin and vinculin appeared at 96 h, 12 h and 48 h postmortem, respectively. The intensity of immunolabeling for desmin, talin and vinculin after storage for 96 h decreased to 51%, 25% and 52% of the initial value. The appearance of desmin degradation products was accompanied by an increase in WHC. This suggests that the postmortem degradation of desmin is involved in the increase of WHC in chicken gizzard during storage at 4 degrees C, and talin and vinculin may be involved.

Postmortem degradation of desmin and calpain in breast and leg and thigh muscles from Taiwan black-feathered country chickens

BACKGROUND

Several studies have reported that the postmortem changes are more rapid in breast muscles (BM) than in leg and thigh muscles (LM) of chickens. However, the reasons for the differences in postmortem proteolysis of BM and LM are still uncertain. The purpose of this study was therefore to compare the postmortem degradation of desmin and calpains in BM and LM from Taiwan black-feathered country chickens at 5 °C.

RESULTS

The pH was lower (P < 0.05) in BM than in LM. Western blot indicated that postmortem desmin degradation was more rapid in BM than in LM. Casein zymograms showed that at-death µ-calpain activity was higher in BM than in LM. As postmortem time proceeded, µ-calpain was activated and autolyzed more extensively in BM than in LM. However, the µ/m-calpain activity remained stable during postmortem storage in both BM and LM.

CONCLUSION

Our results suggest that the more rapid postmortem proteolysis found in BM than in LM at 5 °C similar with the previous study could be mainly explained by both greater amounts and faster activation and autolysis of µ-calpain in BM.

Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red Meat

The aim of the present study was to develop an electronic nose for the quality control of red meat. Electronic nose and bacteriological measurements are performed to analyse samples of beef and sheep meat stored at 4°C for up to 15 days. Principal component analysis (PCA) and support vector machine (SVM) based classification techniques are used to investigate the performance of the electronic nose system in the spoilage classification of red meats. The bacteriological method was selected as the reference method to consistently train the electronic nose system. The SVM models built classified meat samples based on the total microbial population into "unspoiled" (microbial counts < 6 log10 cfu/g) and "spoiled" (microbial counts ≥ 6 log10 cfu/g). The preliminary results obtained by the bacteria total viable counts (TVC) show that the shelf-life of beef and sheep meats stored at 4 °C are 7 and 5 days, respectively. The electronic nose system coupled to SVM could discriminate between unspoiled/ spoiled beef or sheep meats with a success rate of 98.81 or 96.43 %, respectively. To investigate whether the results of the electronic nose correlated well with the results of the bacteriological analysis, partial least squares (PLS) calibration models were built and validated. Good correlation coefficients between the electronic nose signals and bacteriological data were obtained, a clear indication that the electronic nose system can become a simple and rapid technique for the quality control of red meats.

Controlled atmosphere stunning of broiler chickens. I. Effects on behaviour, physiology and meat quality in a pilot scale system at a processing plant

1. The effects of controlled atmosphere stunning on the behaviour, physiology and carcase and meat quality of broiler chickens were studied experimentally in a pilot scale plant. 2. Gas mixtures tested were: single phase anoxic mixture (90% Ar in air, <2% O(2)); single phase hypercapnic anoxic mixture (60% Ar, 30% CO(2) in air, <2% O(2)); and biphasic hypercapnic hyperoxygenation mixture (anaesthetic phase, 40% CO(2), 30% O(2), 30% N(2); euthanasia phase, 80% CO(2), 5% O(2), 15% N(2)). 3. Anoxic stunning resulted in the least respiratory disruption, mandibulation and motionlessness, but most head shaking, leg paddling and twitching. Loss of posture occurred soonest with hypercapnic anoxia with the earliest and most twitching and wing flapping in individuals and earliest leg paddling. Biphasic birds were most alert, exhibited most respiratory disruption and mandibulation, and had the latest loss of posture and fewest, but longest bouts of wing flapping and least leg paddling and twitching. 4. Significant and sudden bradycardia and arrhythmia were evident with all gas mixtures and were not related solely to anoxia or hypercapnia. Birds stunned by Ar anoxia showed a slightly more gradual decline from baseline rates, compared with hypercapnic mixtures. 5. Few differences were found between gas mixes in terms of carcase and meat quality. Initial bleeding rate was slowest in biphasic-stunned birds, but total blood loss was not affected. Acceleration of post-mortem metabolism in anoxic-stunned birds was not sufficient to allow de-boning within 5 h without the risk of tough meat. 6. On welfare grounds and taking into account other laboratory and field studies, a biphasic method (using consecutive phases of anaesthesia and euthanasia) of controlled atmosphere stunning of broilers is potentially more humane than anoxic or hypercapnic anoxic methods using argon or nitrogen.

Effects of aging prior to freezing on poultry meat tenderness

The objective of this study was to investigate the effects of aging prior to deboning and deep-freezing on the tenderness of cooked broiler breast fillets. Broilers (Ross-208) that were 37 and 38 d old were slaughtered in a licensed poultry meat plant. After spray chilling, carcasses with BW between 1,080 and 1,300 g were selected for the study and transported to a chilling room (2 to 4 degrees C). The whole carcasses were aged for up to 24 h. During the aging process, continuous measurements were made of pH values, electric conductivity, and firmness of the raw fillets. After the aging process, the carcasses were deboned, and the breast fillets were immediately frozen to an internal temperature of -20 degrees C. Tenderness was measured both mechanically with a Warner-Bratzler shear force device and by sensory testing. The ultimate pH values in the fillets were reached during the first 5 h of aging. Electric conductivity increased during the whole aging period. During the first hours of aging, firmness increased significantly, corresponding with the onset of rigor mortis. After between 8 and 9 h of aging, firmness decreased significantly. Shear force values of aged fillets also changed significantly; the highest values were found at the beginning of aging, which then decreased from the sixth hour. The results of the instrumental tenderness measurements were confirmed by the sensory evaluations. Implementation of in-plant measurements of firmness, thus, seemed to be useful in predicting the sensory quality of poultry meat.

Rapid identification of closely related muscle foods by vibrational spectroscopy and machine learning

Muscle foods are an integral part of the human diet and during the last few decades consumption of poultry products in particular has increased significantly. It is important for consumers, retailers and food regulatory bodies that these products are of a consistently high quality, authentic, and have not been subjected to adulteration by any lower-grade material either by accident or for economic gain. A variety of methods have been developed for the identification and authentication of muscle foods. However, none of these are rapid or non-invasive, all are time-consuming and difficulties have been encountered in discriminating between the commercially important avian species. Whilst previous attempts have been made to discriminate between muscle foods using infrared spectroscopy, these have had limited success, in particular regarding the closely related poultry species, chicken and turkey. Moreover, this study includes novel data since no attempts have been made to discriminate between both the species and the distinct muscle groups within these species, and this is the first application of Raman spectroscopy to the study of muscle foods. Samples of pre-packed meat and poultry were acquired and FT-IR and Raman measurements taken directly from the meat surface. Qualitative interpretation of FT-IR and Raman spectra at the species and muscle group levels were possible using discriminant function analysis. Genetic algorithms were used to elucidate meaningful interpretation of FT-IR results in (bio)chemical terms and we show that specific wavenumbers, and therefore chemical species, were discriminatory for each type (species and muscle) of poultry sample. We believe that this approach would aid food regulatory bodies in the rapid identification of meat and poultry products and shows particular potential for rapid assessment of food adulteration.

Water-Holding Capacity in Chicken Breast Muscle is Enhanced by Pyruvate and Reduced by Creatine Supplements

In commercial production, chickens are subjected to feed withdrawal prior to slaughter and exposed to stress during transport and handling of the animals at the slaughterhouse; this causes plasma glucose and glycogen stores in liver and muscle to decrease, which has a negative impact on meat quality. The aim of the present study was to investigate how supplementation of the energy complements creatine and pyruvate during the fasting period would affect postmortem pH decrease, water-holding capacity, and color of the meat. Female Ross 208 broilers were supplemented with glucose combined with either pyruvate or creatine via the drinking water for 18 or 42 h prior to slaughter, i.e., before and throughout the fasting period. Chickens were slaughtered at 42 or 43 d of age. Temperature and pH were measured at 1, 10, 30, and 45 min and 1, 2, 4, 8, and 12 h postmortem. The results showed that the pyruvate and glucose supplementation increased the pH at 45 min postmortem by 0.25 units and decreased drip loss of musculus pectoralis major (PM) by 50 to 65% in chickens supplemented for 42 h. The creatine and glucose supplementation reduced pH at 3 and 4 h postmortem by 0.32 to 0.42 units, increased the lightness (L*) by 2.3 to 5.6 units, and increased drip loss by 51 to 137% in the PM of chickens supplemented for 18 and 42 h. Pyruvate and glucose supplementation thus appear beneficial but whether this is concomitant with an overall improvement in meat quality remains to be determined.

Principal Component Analysis of Physical, Color, and Sensory Characteristics of Chicken Breasts Deboned at Two, Four, Six, and Twenty-Four Hours Postmortem

The effects of various postchill deboning times on functional, color, yield, and sensory attributes of broiler breast meat were determined. Broiler breast muscles were deboned at 2, 4, 6, and 24 h postmortem, and pH, color change, cooking yield, shear force values, and sensory traits of the breast meat were recorded. Data were examined by multivariate data analysis, namely principal component analysis (PCA). Averages of 13 variables (pH, delta a*, shear force, and sensory attributes of cardboardy, wet feathers, springiness, cohesiveness, hardness, moisture release, particle size, bolus size, chewiness, and metallic aftertaste-afterfeel) decreased gradually as deboning time increased from 2 to 24 h, especially for shear values after 4 h of postmortem aging. Univariate correlation coefficients among 24 variables indicated several significant correlations. Warner-Bratzler shear force had high positive correlations with 5 sensory texture attributes (cohesiveness, hardness, particle size, bolus size, and chewiness). The parameters of pH, delta L*, delta a*, delta b*, and cooking yield were not obviously correlated with shear force values or any of the 18 sensory characteristics. PCA score plot showed no clear separation of the breast muscles deboned at different postmortem times, but it was still possible to differentiate them. The loading biplot suggested that 18 variables were effective in sample differentiation, including delta L*, shear force, cooking yield, 6 sensory flavor attributes (brothy, cardboardy, wet feathers, blood/serumy, salty, and sour), all sensory texture attributes except springiness, and all afterfeel-aftertaste properties.

Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality

In order to ameliorate a negative effect of stress on meat quality characteristics, chickens were fed a diet supplemented with a combination of ascorbic acid (1,000 ppm) and alpha-tocopherol (200 ppm) or oregano (3%), which has a high content of antioxidants. Chickens were slaughtered by cervical dislocation in the stable (no stress) or after transport and electrical stunning at the slaughter plant (stress). Activities of antioxidative enzymes (catalase, superoxide dismutase, and glutathion peroxidase) in pectoralis major (PM), iliotibialis (IL), and liver were unaffected by supplementation. However, erythrocyte stability, which is a more complex model system for determining oxidative status, increased with ascorbic acid-alpha-tocopherol supplementation and tended to increase after oregano supplementation. In nonstressed birds, this improved antioxidative status was reflected in decreased TBA-reactive substances (TBARS) in PM and liver of ascorbic acid-alpha-tocopherol-supplemented chickens and likewise in liver from oregano-supplemented chickens compared to that of nonstressed control birds. However, postmortem temperature, pH, and water-holding capacity were not affected by supplementation. Drip loss from oregano-supplemented chickens showed increased protein oxidation in specific bands, but this did not relate to water-holding capacity or antioxidative status. When exposed to stress, the concentration of TBARS in the control animals increased in PM and IL. Ascorbic acid-alpha-tocopherol supplementation protected IL, and oregano supplementation protected PM from stress-induced increases in TBARS. This differential effect between muscles may indicate differences in protection mechanisms. In conclusion, ascorbic acid-alpha-tocopherol and oregano supplements to chickens protect against stress-induced increase in TBARS, in different muscles.

Comparison of the histological and histochemical properties of skeletal muscles between carbon dioxide and electrically stunned chickens

1. Histological and histochemical profiles of Musculus pectoralis (PT, type IIB fibres), M. iliotibialis lateralis (ITL, types IIA + IIB fibres) and M. puboischiofemoralis pars medialis (PIF, type I fibres) were compared in carbon dioxide (37%, 70 s) and electrically (14 V, 5 s) stunned male chickens. 2. Muscle materials were taken at 0, 4 and 24 h from carcases dressed and cooled with ice-water mixture for 30 min. Glycogen and fat contents, and adenosine triphosphatase and reduced nicotinamide adenine dinucleotide dehydrogenase activities of fibres were measured. 3. In PT muscle at 0 h, gas stunned chickens showed many fibres with high glycogen content but those electrically stunned contained few such fibres. Fibres from gas stunned birds had lost almost all their glycogen after 24 h of cold storage. 4. In the ITL muscle of gas stunned chickens at 0 h residual glycogen was observed in type IIB fibres. In contrast, in the electrically stunned birds it was in type IIA, showing the different effects of the stunning methods. During cold storage, glycogen disappeared earlier in type IIB than IIA fibres. 5. In PIF muscle with fibres of low glycogen content, the gas stunned chickens maintained a good fibre structure for 4 h or more, but the electrically stunned had already lost intact fibre structure at 4 h. 6. These results indicated that the carbon dioxide stunning was a better method for chicken welfare and meat quality than electrical stunning.

Rapid and quantitative detection of the microbial spoilage of meat by fourier transform infrared spectroscopy and machine learning

Fourier transform infrared (FT-IR) spectroscopy is a rapid, noninvasive technique with considerable potential for application in the food and related industries. We show here that this technique can be used directly on the surface of food to produce biochemically interpretable "fingerprints." Spoilage in meat is the result of decomposition and the formation of metabolites caused by the growth and enzymatic activity of microorganisms. FT-IR was exploited to measure biochemical changes within the meat substrate, enhancing and accelerating the detection of microbial spoilage. Chicken breasts were purchased from a national retailer, comminuted for 10 s, and left to spoil at room temperature for 24 h. Every hour, FT-IR measurements were taken directly from the meat surface using attenuated total reflectance, and the total viable counts were obtained by classical plating methods. Quantitative interpretation of FT-IR spectra was possible using partial least-squares regression and allowed accurate estimates of bacterial loads to be calculated directly from the meat surface in 60 s. Genetic programming was used to derive rules showing that at levels of 10(7) bacteria.g(-1) the main biochemical indicator of spoilage was the onset of proteolysis. Thus, using FT-IR we were able to acquire a metabolic snapshot and quantify, noninvasively, the microbial loads of food samples accurately and rapidly in 60 s, directly from the sample surface. We believe this approach will aid in the Hazard Analysis Critical Control Point process for the assessment of the microbiological safety of food at the production, processing, manufacturing, packaging, and storage levels.