scholarly journals Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

2020 ◽  
Vol 99 (7) ◽  
pp. 3742-3751
Author(s):  
Yulong Zhang ◽  
Peng Wang ◽  
Xinglian Xu ◽  
Tianlan Xia ◽  
Zhen Li ◽  
...  
Keyword(s):  
Water Holding Capacity ◽  
Gelling Properties ◽  
Wooden Breast ◽  
Broiler Breast ◽  
Water Holding

scholarly journals Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity

2017 ◽  
Vol 54 (3) ◽  
pp. 253-261 ◽  
Author(s):  
Pensiri Kaewthong ◽  
Kriangkrai Waiyagan ◽  
Saowakon Wattanachant
Keyword(s):  
Digital Camera ◽  
Water Holding Capacity ◽  
Imaging Analysis ◽  
Breast Meat ◽  
Broiler Breast ◽  
Water Holding

scholarly journals Effect of “Wooden Breast” appearance on poultry meat quality, histological traits, and lesions characterization

2017 ◽  
Vol 62 (No. 2) ◽  
pp. 51-57 ◽  
Author(s):  
A. Dalle Zotte ◽  
G. Tasoniero ◽  
E. Puolanne ◽  
H. Remignon ◽  
M. Cecchinato ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Muscle Fibres ◽  
Cross Sectional ◽  
Giant Fibres ◽  
Breast Weight ◽  
Wooden Breast ◽  
Water Holding

The purposes of the study were to investigate the effects of Wooden Breast (WB) myodegeneration on poultry meat quality and to give a contribution in typing lesions morphology. At a poultry meat cutting facility, 474 carcasses of a high-breast-yield hybrid chickens were inspected for WB condition, and 30 normal (N) and 30 affected (WB) breast fillets (Pectoralis major) were randomly selected. The WB condition represented 53.2% of the examined carcasses. Weight, cross sectional area (CSA), pH, L*, a*, b* colour values, water-holding capacity, and Warner-Bratzler shear force were determined. Samples were also visually and histologically evaluated. Affected samples were heavier, thicker, paler (P < 0.001), and characterized by palpatory hardness and lower water holding capacity (P < 0.05). Macroscopically, abnormalities were primarily localized in the cranial portion of the fillet and defined by the presence of bulges, petechiae, fluid and clear exudate, and higher pH. Microscopically, the WB condition was characterized by muscle fibres with greater CSA (P < 0.001) and higher giant fibres prevalence (P < 0.01). Data suggest a relationship between breast weight and WB condition.

scholarly journals The Effect of Broiler Breast Meat Color on pH, Moisture, Water-Holding Capacity, and Emulsification Capacity

2001 ◽  
Vol 80 (5) ◽  
pp. 676-680 ◽  
Author(s):  
M. Qiao ◽  
D.L. Fletcher ◽  
D.P. Smith ◽  
J.K. Northcutt
Keyword(s):  
Water Holding Capacity ◽  
Meat Color ◽  
Breast Meat ◽  
Emulsification Capacity ◽  
Broiler Breast ◽  
Water Holding

scholarly journals Effects of transglutaminase-induced modification in the presence of oligochitosan of 1 kDa on the structure and gelling properties of caseinat

2016 ◽  
Vol 34 (No. 6) ◽  
pp. 564-569
Author(s):  
C.L. Song ◽  
X.H. Zhao
Keyword(s):  
Fourier Transform ◽  
Secondary Structure ◽  
Fourier Transform Infrared ◽  
Water Holding Capacity ◽  
Infrared Analysis ◽  
Gelation Temperature ◽  
Gelling Properties ◽  
Tan Δ ◽  
Water Holding ◽  
Gel Network

Caseinate, transglutaminase (TGase), and an oligochitosan of 1 kDa were used to prepare a glycated and cross-linked caseinate (GC-caseinate), aiming to assess potential changes in both the structure and gelling properties of such caseinate. The results of Fourier transform infrared analysis revealed that only GC-caseinate contained saccharide portions in its molecules, evidencing TGase-induced caseinate glycation. Circular dichroism results showed that GC-caseinate possessed a more ordered secondary structure than caseinate. Other results also demonstrated that TGase-induced modification resulted in a lower gelation temperature of GC-caseinate (59°C vs. 68°C) and increased the final tan δ value (0.30 vs. 0.15) compared to caseinate during the development of acidified gels. In addition, the acidified gels from GC-caseinate were detected to have lower water holding capacity (0.720 vs. 0.781 g/g gels), expanded gel network, and larger pore sizes than those from caseinate. It is thus evidenced that the used TGase-induced modification could confer caseinate with ordered secondary structure, expanded gel network but lower water holding capacity.

Changes in Broiler Breast Fillet Tenderness, Water-Holding Capacity, and Color Attributes during Long-Term Frozen Storage

2008 ◽  
Vol 73 (4) ◽  
pp. E162-E168 ◽  
Author(s):  
Y.S. Lee ◽  
A. Saha ◽  
R. Xiong ◽  
C.M. Owens ◽  
J.F. Meullenet
Keyword(s):  
Frozen Storage ◽  
Water Holding Capacity ◽  
Broiler Breast ◽  
Water Holding
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