The influence of post-mortem conditioning on the tenderness of Egyptian goose (Alopochen aegyptiacus ) breast meat (M. pectoralis major)

2015 ◽  
Vol 96 (5) ◽  
pp. 1828-1835 ◽  
Author(s):  
Greta Geldenhuys ◽  
Nina Muller ◽  
Louwrens C Hoffman
Keyword(s):  
Pectoralis Major ◽  
Post Mortem ◽  
Breast Meat ◽  
Egyptian Goose

scholarly journals Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

1989 ◽  
Vol 68 (2) ◽  
pp. 238-243 ◽  
Author(s):  
C.M. PAPA ◽  
C.E. LYON ◽  
D.L. FLETCHER
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast

High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

Meat Science ◽  
2011 ◽  
Vol 89 (2) ◽  
pp. 181-188 ◽  
Author(s):  
Xueshen Zhu ◽  
Marita Ruusunen ◽  
Mara Gusella ◽  
Guanghong Zhou ◽  
Eero Puolanne
Keyword(s):  
Pectoralis Major ◽  
Post Mortem

A dark, firm, dry-like condition in breast meat of roaster chickens condemned for ascites, valgus-varus deformity and emaciation

2000 ◽  
Vol 80 (1) ◽  
pp. 45-49
Author(s):  
J. G. Mallia ◽  
S. Barbut ◽  
J-P. Vaillancourt ◽  
S. W. Martin ◽  
S. A. McEwen
Keyword(s):  
Key Words ◽  
Sensitivity And Specificity ◽  
Varus Deformity ◽  
Pectoralis Major ◽  
Good Sensitivity ◽  
Current Policy ◽  
Breast Meat ◽  
Rapid Tests

Chicken carcasses with dark, firm, dry traits (DFD) are currently condemned in Canada for cyanosis. Reconsideration of the current policy requires tests for distinguishing DFD carcasses from those that are inadequately bled. Birds in other categories such as ascites (AS), emaciation (EM), and valgus-varus deformity (VVD) may also present a dark carcass color. Chickens condemned for DFD and inadequate bleeding (IB), and also for AS, EM and VVD were collected, and visually separated into "light" or "dark" groups. Color (Commission Intern. de l'Eclairage L*a*b*) and pH were measured at slaughter, on four fixed sites of the pectoralis major. pH was highly and negatively correlated with L* for AS (r = –0.57), EM (r = –0.64), and VVD (r = –0.66). The dark classes of EM and VVD were not significantly different (P > 0.05) for pH, L*, and a* from DFD carcasses, but the dark AS class was redder and less acidic than DFD carcasses. Color and pH were not correlated in the inadequately-bled group, which was lighter, less red, and more acidic than the DFD group. Tests based on pH and a*, used to distinguish DFD from inadequately bled carcasses, showed good sensitivity and specificity. The agreement beyond chance between the pH and a* tests was good (Kappa = 0.65). We conclude (1) that a DFD-like condition was present in the dark classes of AS, EM and VVD, and (2) that inadequately bled chickens can be distinguished from those with DFD traits by the use of tests based on pH and a*. Key words: Poultry color, rapid tests, chicken, dark firm dry meat, cyanosis

scholarly journals Relationships between electrical impedance and fluid losses from turkey breast meat

2001 ◽  
Vol 44 (1) ◽  
pp. 109-114
Author(s):  
H. J. Swatland ◽  
B. Uttaro ◽  
J. Mohr ◽  
N. Buddiger
Keyword(s):  
Meat Quality ◽  
Electrical Impedance ◽  
Drip Loss ◽  
Post Mortem ◽  
Breast Meat ◽  
Turkey Meat ◽  
Reliable Predictor ◽  
The Mean ◽  
Fluid Losses

Abstract. Breast muscles were removed from turkeys soon after slaughter. The meat quality was judged to be normal with little or no evidence of the pale, soft, exudative (PSE) condition. Fluid losses the day after slaughter were 0.50 SD 0.35 %. The most reliable predictor of fluid losses was resistance: r = –0.37 at 120 kHz, –0.30 at 1 Hz and –0.34 at 10 kHz (P < 0.001, n = 156). Between 1 and 4 days post-mortem, the mean drip loss from slices of turkey meat in a cooler was 4.31 SD 1.91%. Resistance was correlated with cooler drip loss: r = –0.61 at 120 Hz, –0.51 at 1 kHz and –0.62 at 10 kHz (P < 0.001, n = 45).

Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers

2004 ◽  
Vol 78 (2) ◽  
pp. 253-259 ◽  
Author(s):  
M. Karaoglu ◽  
M.I. Aksu ◽  
N. Esenbuga ◽  
M. Kaya ◽  
M. Macit ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Storage Period ◽  
Vacuum Packaging ◽  
Skin Colour ◽  
Colour Properties ◽  
Post Mortem ◽  
Breast Meat ◽  
B Values ◽  
Ph Values ◽  
Broiler Diet

AbstractThis research was carried out to determine the effects of commercial probiotic (115-Biogallinox) on the colour properties of carcasses and dissected products in broilers. Ross-308 male chicks were given probiotic (P0:0 g/kg, P1:1 g/kg and P2:2 g/kg) containing Saccharomyces cerevisiae for 49 days. At the end of the trial all birds were slaughtered, and pH and skin colour of the carcasses were determined at various times during the first 24 h (1, 3, 7, 12, 17 and 24 h). After dissection, breasts and drumsticks were divided into two groups for vacuum packaging and aerobic packaging. Packaged breasts and drumsticks were stored at 3 ± 0.5°C for 12 days. During the storage period, the colours of breast meat, drumstick meat and drumstick skin were determined.pH values of carcasses decreased (P < 0.01) over the 24-h period post mortem. The pH values of the P1 group were lower than the P0 and P2 groups (P < 0.01). L*, a* and b* values increased during the 24-h period and the P0 group had lower a* values than the P1 and P2 groups (P < 0.05). The use of probiotic in the broiler diet had no effect on L*, a* and b* values of breast and drumstick muscle. The L* and a* values of breast muscles were lower than drumstick muscles (P < 0.05). The values of b* in aerobic packaged breasts and drumsticks were higher than when vacuum packaged (P < 0.01). L* and b* values were also affected by storage period. While the L* and b* values of drumstick skin were higher than of drumstick meat, a* values in drumstick meat were higher (P < 0.05). The packaging had no effect on drumstick colour values (drumstick meat and drumstick skin) and L* and b* values decreased during the storage period.

scholarly journals Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

2005 ◽  
Vol 7 (2) ◽  
pp. 123-128 ◽  
Author(s):  
PA Souza ◽  
LM Kodawara ◽  
ERL Pelicano ◽  
HBA Souza ◽  
A Oba ◽  
...  
Keyword(s):  
Pectoralis Major ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals 362 Utilizing Chicken Breast with Wooden Breast and White Striping in Processed Meat Products

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 96-96
Author(s):  
Alexander M Stelzleni
Keyword(s):  
Rheological Properties ◽  
Meat Products ◽  
Value Added ◽  
Normal Breast ◽  
Pectoralis Major ◽  
Chicken Breast ◽  
Processed Meat ◽  
Breast Meat ◽  
White Striping ◽  
Wooden Breast

Abstract Wooden breast (WB) and white striping (WS) are two myopathies impacting the broiler market. Wooden breast and WS may occur individually or in concert with each other. Wooden breast is characterized by increased rigidity and firmness in the pectoralis major and has been associated with breast meat from larger, faster growing broilers. It begins in the ventral-cranial region and increases in severity, moving toward the deeper and more caudal portions of the muscle. Although the etiology is not fully understood, compositional characteristics of WB include increased collagen and lipid deposition and decreased water holding capacity. Breast fillets exhibiting WS are characterized by the size and amount of striping that occurs on the surface of the pectoralis major. These breasts express similar compositional characteristics to those with WB. Both WB and WS have been associated with decreased organoleptic and rheological properties, causing industry losses estimated in excess of $200 million annually through value downgrades, trim loss, and diversion to rendering. Although WB and WS meat have decreased rheological properties, some lost value may be recaptured through further processing. Recent studies have shown that both blade tenderization and marination improved the textural properties of afflicted breast meat, but neither were able to overcome the differences between afflicted and normal breast meat. Research investigating comminuted and emulsified products containing WB or WS meat have shown similar results due to the lower extraction of salt-soluble proteins and subsequent low bind and gelation properties. When WB/WS meat was included as a portion of the meat block with normal breast meat, textural and rheological differences were ameliorated. Using WB or WS meat in further processed products may give processors an alternative use for afflicted breast meat. Additional research should continue to explore how WB and WS meat can be incorporated into further processed and value-added products.

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