Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

This work aimed to evaluate female lineage broilers for halothane sensitivity and for their susceptibility to the subsequent development of PSE meat. The halothane test was carried out in an anesthetic chamber with 3.0% halothane. The unconscious birds were examined for leg muscle rigidity. If one or both legs became extended and rigid, the birds were classified as halothane sensitive (HAL+), while unresponsive birds were classified as halothane negative (HAL-). The results showed that of 298 birds aged 42 days old, 95.6% were HAL- and 4.4% were HAL+. A sample of pectoralis major muscle was collected from HAL- (n=105) and HAL+ (n=13) birds. The pH and breast fillet color were determined at 4ºC, 24 hours post-mortem. Interestingly, only 2.5% of HAL+ birds displayed PSE meat characteristics compared to 12.7% of HAL- individuals. The halothane test demonstrated that female lineage broilers displayed very little sensitivity towards halothane, indicating that the development of PSE meat is related to other environmental factors.

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Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler Pectoralis major muscle

British Poultry Science ◽

10.1080/00071660050133116 ◽

2000 ◽

Vol 41 (3) ◽

pp. 293-299 ◽

Cited By ~ 4

Author(s):

N. F. S. Gault ◽

C. Burns ◽

E.L.C. Tolland ◽

D.J. Kilpatrick

Keyword(s):

Electrical Stimulation ◽

Pectoralis Major Muscle ◽

Quality Characteristics ◽

Pectoralis Major ◽

Eating Quality ◽

Post Mortem

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Effects of Electric Treatments and Wing Restraints on the Rate of Post-Mortem Biochemical Changes and Objective Texture of Broiler Pectoralis Major Muscles Deboned After Chilling

Poultry Science ◽

10.3382/ps.0721577 ◽

1993 ◽

Vol 72 (8) ◽

pp. 1577-1583 ◽

Cited By ~ 17

Author(s):

C.E. LYON ◽

J.A. DICKENS

Keyword(s):

Pectoralis Major ◽

Biochemical Changes ◽

Post Mortem

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Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

Canadian Journal of Animal Science ◽

10.4141/cjas2012-102 ◽

2013 ◽

Vol 93 (3) ◽

pp. 321-328 ◽

Cited By ~ 13

Author(s):

Jia-Chun Tian ◽

Ling Han ◽

Qun-Li Yu ◽

Xi-Xiong Shi ◽

Wen-Ting Wang

Keyword(s):

Shear Force ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Water Holding Capacity ◽

Meat Tenderness ◽

Post Mortem ◽

Texture Profile ◽

Longissimus Dorsi Muscle ◽

Meat Tenderization ◽

Water Holding

Tian, J.-C., Han, L., Yu, Q.-L., Shi, X.-X. and Wang, W.-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321–328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 4°C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P<0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (P<0.05). Shear force decreased? (P<0.05) and myofibrillar fragmentation index increased? (P<0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (P<0.05), springiness (P<0.05) and chewiness (P<0.05), reflected in a progressive softening during ageing (P<0.05). Cathepsins L, B and H activity showed an increased trend (P<0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.

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