scholarly journals Effects of Post-mortem Temperature on the Physicochemical Properties of Hot-boned Chicken Breast Muscles

2009 ◽  
Vol 29 (1) ◽  
pp. 55-61 ◽  
Author(s):  
Long-Hao Yu ◽  
Eui-Soo Lee ◽  
Jong-Youn Jeong ◽  
Ji-Hun Choi ◽  
Cheon-Jei Kim
Keyword(s):  
Physicochemical Properties ◽  
Chicken Breast ◽  
Post Mortem

scholarly journals Physicochemical properties of meat from Bos taurus and Bos indicus

2011 ◽  
Vol 40 (6) ◽  
pp. 1250-1259 ◽  
Author(s):  
Maria Cristina Bressan ◽  
Erika Cristina Rodrigues ◽  
Lizandra Vercezi Rossato ◽  
Eduardo Mendes Ramos ◽  
Luis Telo da Gama
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Shear Force ◽  
Positive Relationship ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Post Mortem ◽  
Fresh Meat ◽  
Lower Shear ◽  
Before And After

The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to determine the influence of finishing system and genetic group on the physicochemical properties of the longissimus thoracis at 24 hours and 10 days post mortem (1ºC). The sample included 160 bulls of the B. taurus (n=75) and B. indicus (n=85) groups, finished either on pasture (n=46) or with grain supplementation (n=114), slaughtered at a carcass weight of 270 to 300 kg. Pasture-finished animals had higher pH, lower red content and a fat content 2.5 times lower than those finished with supplementation. Meat from supplement-finished animals had lower shear force in comparison to that from animals finished on pasture, with means of 7.7 and 8.5 kg at 24 hours, and of 5.5 and 5.9 kg at 10 days, respectively. Samples of B. taurus and B. indicus were similar in moisture and protein, but B. taurus presented higher means for ash and lower means for fat. Aged samples of B. indicus finished on pasture showed lower values for lightness and yellowness. Overall, lightness and yellow content increased and red content decreased with 10-day ageing. Means for shear force were lower in B. taurus than in B. indicus, with differences of 1.4 kg in fresh meat and 0.6 kg in aged samples. The reduction in shear force with ageing was more pronounced in samples with higher initial shear force, in spite of the positive relationship between shear force before and after ageing.

scholarly journals Using targeted re-sequencing for identification of candidate genes and SNPs for a QTL affecting the pH value of chicken muscle

2015 ◽  
Author(s):  
Xidan Li ◽  
Xiaodong Liu ◽  
Javad Nadaf ◽  
Elisabeth Le Bihan-Duval ◽  
Cécile Berri ◽  
...  
Keyword(s):  
Candidate Genes ◽  
Ph Value ◽  
Sequence Data ◽  
Chromosome 1 ◽  
Chicken Breast ◽  
Candidate Snps ◽  
Post Mortem ◽  
Synonymous Snps ◽  
Chicken Muscle ◽  
Genetic Mechanisms

Using targeted genetical genomics, a QTL affecting the initial post-mortem pH value of chicken breast muscle (Pectoralis major) on chromosome 1 (GGA1) was recently fine-mapped. Thirteen genes were present in the QTL region of about 1 Mb. In this study, ten birds that were inferred to be homozygous for either the high (QQ) or low (qq) QTL allele were selected for re-sequencing. After enrichment for 1 Mb around the QTL region, > 200 x coverage for the QTL region in each of the ten birds was obtained. We used custom tools to identify putative causal mutations in the mapped QTL region from next generation sequence data. Four non-synonymous SNPs differentiating the two QTL genotype groups were identified within four local genes (PRDX4, EIF2S3, PCYT1B and E1BTD2). These were defined to be most likely candidate SNPs to explain the QTL effect. Moreover, 29 consensus SNPs were detected within gene-related regions (UTR regions and splicing sites) for the QQ birds and 26 for the qq birds. These could also play a role explaining the observed QTL effect. The results provide an important step for prioritizing among a large amount of candidate mutations and significantly contribute to the understanding of the genetic mechanisms affecting the initial post-mortem pH value of chicken muscle.

scholarly journals Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

2016 ◽  
Vol 87 (6) ◽  
pp. 816-826 ◽  
Author(s):  
Azad Behnan Sabow ◽  
Awis Qurni Sazili ◽  
Zeiad Amjad Aghwan ◽  
Idrus Zulkifli ◽  
Yong Meng Goh ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Protein Oxidation ◽  
Refrigerated Storage ◽  
Post Mortem ◽  
Goat Meat ◽  
Microbial Spoilage

scholarly journals Myopathy of slaughter chickens

2006 ◽  
Vol 54 (5) ◽  
pp. 49-56
Author(s):  
Ivo Ingr ◽  
Radomír Božek ◽  
Miroslav Jůzl
Keyword(s):  
Electric Conductivity ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Post Mortem ◽  
Breast Meat ◽  
Ph Values ◽  
Chicken Muscles ◽  
Meat Colour ◽  
Biochemical Development ◽  
Quality Chickens

High-powered means of slaughter chickens production cause on certain individuals abnormal biochemical development of postmortal changes in their muscles. It consequently lead to interferences of sensory quality of the chicken meat. So called myopathies of the chicken breast meat occur in the low extent. It is typical variation in dark colouring of breast muscle. Veterinary supervision confiscates chickens embodying myopathy by reason of sensorical unacceptable dark muscle colour. Deepness of colour is evaluated by adspection of veterinary supervisors. It is tendency leading to find out objective parameters for evaluating this sensual chicken meat colour variation. Incidence of the chickens with myopathy has been evaluating for 3 years in big poultry slaughter, therewithal high-quality chickens and chickens with perspicuous myopathy have been taking out of slaughter-line. Electric conductivity values and pH values were measuring during 60 till 330 minutes post mortem in breast muscles. Aproximately 9 millions chicken was annually slaughtered and 13 thousands of them was confiscated out of the slaughter line by reason of myopathy. It amounts to 0.14 per cent of annually count of processed chickens. Myopatical chickens had significantly higher muscle pH values as compared with healthy ones. Healthy chicken muscles decreased on ultimative pH values aproximately past 3 hours post mortem. It means pH 6.03, and after 300 minutes decreased to pH 5.82. However, myopatical chickens values varied from pH 6.46 to pH 6.30. Concurrently measured values of electric conductivity significantly corellated with pH values. Whereto, it's predication of similarity chicken myopathies and dark, firm, dry (DFD) pork or turkey meat. Beyond unacceptable dark meat colour have disadvantage in poor post mortem acidifying of the meat and in consequence of microbial proteolyse. Significantly correlation between pH and electric conductivity values foreshadows on identification of myopatical chicken meat by means of conductivity measuring.

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