Relationships of quality indices with wooden breast myopathy severity in chicken breast meat under refrigerated storage.

IF 1.6 3区 农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE British Poultry Science Pub Date : 2024-06-01 Epub Date: 2024-03-11 DOI:10.1080/00071668.2024.2316865
C Kaewkot, M-D Wu, F-J Tan
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Abstract

1. This study investigated the relationships of quality indices with the severity of wooden breast (WB) myopathy in chicken breast meat under refrigerated storage. The physicochemical properties, water-holding capacity (WHC), microbial quality and fatty acid profiles of normal chicken breast meat samples (NOR samples, n = 63), moderate WB (MWB, n = 63) myopathy and severe WB (SWB, n = 63) myopathy (MWB and SWB samples, respectively) were evaluated immediately after sampling and after 4 and 8 d of refrigerated storage at 4°C.2. Total collagen, fat, saturated and monounsaturated fatty acid contents, redness and pH of the SWB and MWB samples were higher than the NOR samples. The SWB samples that were stored for 8 d had poor WHC, total viable counts (TVC) of higher than 7.0log colony-forming units, total volatile basic nitrogen (TVB-N) content of greater than 15 mg/100 g and a thiobarbituric acid - reactive substance level of higher than 1 mg/kg malondialdehyde.3. No significant difference was observed in the TVB-N content and TVC of the MWB and NOR samples during storage. Polyunsaturated fatty acid content was lower in the SWB and MWB samples than in the NOR samples. The SWB samples were tougher than the MWB and NOR samples after 8 d of refrigeration.4. In conclusion, the quality of chicken breast meat with SWB myopathy degraded considerably over time; thus, such meat should not be subjected to extended refrigeration for storage.

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冷藏鸡胸肉的质量指标与木胸肌病严重程度的关系
1.本研究调查了冷藏贮藏条件下鸡胸肉质量指标与木胸肌病(WB)严重程度的关系。研究人员在采样后立即对正常鸡胸肉样品(NOR 样品,n = 63)、中度木胸肌病(MWB 样品,n = 63)和重度木胸肌病(SWB 样品,n = 63)(分别为 MWB 和 SWB 样品)的理化特性、持水量(WHC)、微生物质量和脂肪酸谱进行了评估。SWB 和 MWB 样品的总胶原蛋白、脂肪、饱和脂肪酸和单不饱和脂肪酸含量、红度和 pH 值均高于 NOR 样品。贮藏 8 天的 SWB 样品的 WHC 值较差,菌落总数(TVC)高于 7.0log 菌落总数单位,总挥发性碱基氮(TVB-N)含量高于 15 mg/100 g,硫代巴比妥酸-活性物质丙二醛含量高于 1 mg/kg。 3. 在贮藏期间,MWB 和 NOR 样品的 TVB-N 含量和 TVC 没有明显差异。SWB 和 MWB 样品的多不饱和脂肪酸含量低于 NOR 样品。冷藏 8 天后,SWB 样品比 MWB 和 NOR 样品更硬。 4. 总之,患有 SWB 肌病的鸡胸肉的质量会随着时间的推移而显著下降,因此,这类肉类不应长时间冷藏贮存。
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来源期刊
British Poultry Science
British Poultry Science 农林科学-奶制品与动物科学
CiteScore
3.90
自引率
5.00%
发文量
88
审稿时长
4.5 months
期刊介绍: From its first volume in 1960, British Poultry Science has been a leading international journal for poultry scientists and advisers to the poultry industry throughout the world. Over 60% of the independently refereed papers published originate outside the UK. Most typically they report the results of biological studies with an experimental approach which either make an original contribution to fundamental science or are of obvious application to the industry. Subjects which are covered include: anatomy, embryology, biochemistry, biophysics, physiology, reproduction and genetics, behaviour, microbiology, endocrinology, nutrition, environmental science, food science, feeding stuffs and feeding, management and housing welfare, breeding, hatching, poultry meat and egg yields and quality.Papers that adopt a modelling approach or describe the scientific background to new equipment or apparatus directly relevant to the industry are also published. The journal also features rapid publication of Short Communications. Summaries of papers presented at the Spring Meeting of the UK Branch of the WPSA are published in British Poultry Abstracts .
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