Asian-Australasian Journal of Animal Sciences

  • 제20권4호
  • /
  • Pages.582-587
  • /
  • 2007
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Meat Quality and Storage Characteristics Depending on PSE Status of Broiler Breast Meat

  • Chae, H.S. (National Livestock Research Institute Rural Development Administration) ;
  • Singh, N.K. (Surgery Div., SKUAST-J) ;
  • Yoo, Y.M. (National Livestock Research Institute Rural Development Administration) ;
  • Ahn, C.N. (National Livestock Research Institute Rural Development Administration) ;
  • Jeong, S.G. (National Livestock Research Institute Rural Development Administration) ;
  • Ham, J.S. (National Livestock Research Institute Rural Development Administration) ;
  • Kim, D.H. (National Livestock Research Institute Rural Development Administration)
  • 투고 : 2006.06.10
  • 심사 : 2006.10.09
  • 발행 : 2007.04.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption trade, a parallel increase in the concern over the PSE status of chickens have been noticed. The present study focused on the PSE status of broiler's breast to investigate the effects of different degrees of PSE on its quality and storage characteristics. A total of 46 broiler chickens of 35 days old averaging 1,251-1,350 g were selected for the study. Breast separated and skin was removed. The breast meat was stored at $4^{\circ}C$ for 3 days and were analysed for pH, lightness, yellowness, redness, shear force, water-holding capacity (WHC), cooking loss, Thiobarbituric acid reactive substances (TBARS) and Volatile basic nitrogen (VBN) on day 1 and 3 during the storage. Increase in the degree of broilers breast PSE during storage caused fall in pH and shear force and increase in lightness, cooking loss, TBARS, VBN. Broilers breast PSE status confirms the actual pale soft and exudative nature of meat.

키워드

참고문헌

  1. Addis, P. B. 1986. Poultry muscle as food, in: (Ed. P. J. Bechtel) Muscle as food, pp. 371-404 (New York, Academic Press)
  2. Barbut, S. 1993. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Res. International. 26:39-43. https://doi.org/10.1016/0963-9969(93)90103-P
  3. Barbut, S. 1996. Estimates and detection of the PSE problem in young turkey breast meat. Can. J Anim. Sci. 76:455-457. https://doi.org/10.4141/cjas96-066
  4. Barbut, S. 1997. Problem of pale soft exudative meat in broiler chickens. Br. Poul. Sci. 38:355-358. https://doi.org/10.1080/00071669708418002
  5. Barbut, S. 1998. Estimating the magnitude of the PSE problem in Poultry. J. Mus. Foods 9:35-49. https://doi.org/10.1111/j.1745-4573.1998.tb00642.x
  6. Bendall, J. R. and J. Wismer-Pedersen. 1962. Some properties of the myofibrillar proteins of normal and watery pork muscle. J. Food Sci. 27:144-159. https://doi.org/10.1111/j.1365-2621.1962.tb00074.x
  7. Boles, J. A., J. Parrish, T. W. Huiatt and R. M. Robson. 1992. Effect of porcine stress syndrome on the solubility and degradation of myofibrillar/cytoskeletal proteins. J. Anim. Sci. 70:454-464. https://doi.org/10.2527/1992.702454x
  8. Chae, H. S., C. N. Ahn, Y. M. Yoo, J. S. Ham, S. G. Jeong, J. M. Lee and Y. I. Choi. 2005. Effect of bleeding time on meat quality and shelf-life of broiler. Kor. J. Poul. Sci. 32(3):187-193.
  9. Fernandez, X., A. Forslid and E. Tornberg. 1994a. The effect of postmortem temperature on the development of pale, soft, exudative pork: interaction with ultimate pH. Meat Sci. 37:133-147. https://doi.org/10.1016/0309-1740(94)90150-3
  10. Fernandez, X., J. Culioli and R. Gueblez. 1994b. Relationship between rate of post mortem pH fall and ageing of longissimus muscle in Pie-train pigs. J. Sci. Food Agric.65:215-222. https://doi.org/10.1002/jsfa.2740650215
  11. Froning, G. W., A. S. Babji and F. B. Mather. 1978. The effect of preslaughter temperature, stress, struggle and anaesthetisation on colour and textural characteristics of turkey muscles. Poult. Sci. 57:630-633. https://doi.org/10.3382/ps.0570630
  12. Hahn, G., M. Malenica, W. D. Muller, E. Taubert and T. Petrack. 2001. Influence of postmortal glycolysis on meat quality and technological properties of turkey breast. In: (Ed. R. W. A. Mulden and S. F. Bilgili). Proceedings XV European Symposium on the Quality of Poultry Meat (pp. 325-328), 9- 12 September 2001, Kusadasi, Turkey. Izmin, Turkey: WPSA Turkish Branch.
  13. Hwang, I. H., B. Y. Park, J. H. Kim, S. H. Cho and J. M. Lee. 2004a. Assessment of postmortem proteolysis by gel-based proteome analysis and its relation to meat quality traits in pig longissimus. Meat Sci. 69:79-91.
  14. Hwang, I. H., B. Y. Park, J. H. Kim, S. H. Cho, D. H. Kim and J. M. Lee. 2004b. Effects of postmortem pH/temperature decline on changes in free amino acids during ageing in pig longissimus muscle. In: Proceedings of 40th International Congress of Meat Science and Technology, Helsinki, Finand, pp. 125-126.
  15. Park, B.Y., J. H. Kim, S. H. Cho, K. H. Hah, S. H. Lee, C. H. Choi, D. H. Kim, J. M. Lee, Y. K. Kim, J. N. Ahn and I. H. Hwang. 2007. Evidence of significant effects of stunning and chilling methods on PSE incidences. Asian-Aust. J. Anim. Sci. 20(2):257-262.
  16. Jeon, T. I., S. G. Hwang, N. G. Park, Y. R. Jung, S. I. Shin, S. D. Choi and D. K. Park. 2003. Antioxidative effect of chitosan on chronic carbon tetrachloride induced hepatic injury in rats. Toxicol.187:67-73. https://doi.org/10.1016/S0300-483X(03)00003-9
  17. Kamil, J. Y. V. A., Y. J. Jeon and F. Shahidi. 2002. Anioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food Chem. 79:69-77. https://doi.org/10.1016/S0308-8146(02)00180-2
  18. Kristensen, L. and P. P. Purslow. 2001. The effect of ageing on the water- holding capacity of pork: role of cytoskeletal proteins. Meat Sci. 58:17-23. https://doi.org/10.1016/S0309-1740(00)00125-X
  19. Lee, Y. B. and Y. I. Choi. 1999. PSE (pale, soft, exudative) pork: The causes and solutions - Review. Asian-Aust. J. Anim. Sci. 12(2):244-252. https://doi.org/10.5713/ajas.1999.244
  20. McCurdy, R. D., S. Barbut and M. Quinton. 1996. Seasonal effect on pale soft exudative (PSE) occurrence in young turkey breast meat. Food Res. Internat. 29:363-366. https://doi.org/10.1016/0963-9969(96)00020-8
  21. McKee, S. R. and A. R. Sams. 1997. The effect of seasonal heat stress on rigor development and the incidence of pale, soft, exudative turkey meat. Poult. Sci. 76:1616-1620. https://doi.org/10.1093/ps/76.11.1616
  22. McKee, S. R. and A. R. Sams. 1998. Rigor mortis development at elevated temperatures induces pale soft exudative turkey meat characteristics. Poult. Sci. 77:169-174. https://doi.org/10.1093/ps/77.1.169
  23. Minelli, G., J. Culioli, X. Vignon and G. Monin. 1995. Postmortem change in the mechanical peoperties and ultrastructure of the Longissimuts in two porcine breeds. J. Mus. Food. 6:313-326. https://doi.org/10.1111/j.1745-4573.1995.tb00577.x
  24. Molette, C., H. Remignon and R. Babile. 2003. Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey. Meat Sci. 63(2):525-532. https://doi.org/10.1016/S0309-1740(02)00114-6
  25. Owens, C. M., N. S. Matthews and A. R. Sams. 2000. The use of halothane gas to identify turkeys prone to developing pale, soft, exudative meat when transported before slaughter. Poult. Sci. 79:789-795. https://doi.org/10.1093/ps/79.5.789
  26. Park, B. Y., Y. M. Yoo, J. H. Kim, S. H. Cho, J. M. Lee and Y. K. Kim. 1998. Changes of meat qualities of vaccum package Hanwo beef loins during the prolonged storage at chilled temperature. RDA J. Livestock Sci. 40:135-139.
  27. Pearson, A. M., J. D. Love and F. B. Shorland. 1997. Warmed-over flavour in meat, poultry and fish. Advances in Food Research 23. Academic Press, New York. pp. 132-150.
  28. Rathgeber, B. M., J. A. Bole and P. J. Shand. 1999. Rapid postmortem decline and delayed chilling reduce quality of turkey breast meat. Poul. Sci. 78:477-484. https://doi.org/10.1093/ps/78.3.477
  29. Sante, V., G. Bielicki, M. Renerre and A. Lacourt. 1991. Post mortem evaluation in Pectoralis Superficialis muscle from two turkey breeds: a relationship between pH and colour. 37th Int. Congress Meat Science, Kulmbach, Germany. pp. 465-468.
  30. SAS. 1997. Applied statistics and the SAS programming language. SAS Institute INC, Cary, NC, USA.
  31. Simpson, M. D. and T. L. Goodwin. 1975. Tenderness of broilers as affected by processing plants and seasons of the year. Poult. Sci. 54:275-279. https://doi.org/10.3382/ps.0540275
  32. Takasaka, W. K. 1975. Determination of freshness in meat. The Food Industry, Japan. 18:105-108.
  33. Toldra, F. and M. Flores. 2000. The use of muscle enzymes as predictors of pork meat quality. Food Chem. 69:387-395. https://doi.org/10.1016/S0308-8146(00)00052-2
  34. MAFF. 1999. Enforcement guide to EC Poultrymeat marketing standards regulations, UK
  35. USDA. 1998. United States Classes, Standards and Grades for poultry.
  36. Van der Wal, P. G., A. H. Bolink and G. S. M. Merkus. 1998. Differences in quality characteristics of normal, PSE and DFD pork. Meat Sci. 24:79-84.
  37. Van Hoof, J. 1979. Influence of ante-and peri-mortem factors on biochemical and physical characteristics of turkey breast muscle. Vet.Quat. 1:29-36. https://doi.org/10.1080/01652176.1979.9693718
  38. Van Laack, R. L. J. M. and J. L. Lane. 2000. Denaturation of myofibrillar proteins from chicken as affected by pH, temperature, and adenosine triphosphate concentration. Poul. Sci. 79:105-109. https://doi.org/10.1093/ps/79.1.105
  39. Warner, R. D., R. G. Kauffman and M. L. Greaser. 1997. Muscle protein changes post mortem in relation to pork quality traits. Meat Sci. 45(3):339-352. https://doi.org/10.1016/S0309-1740(96)00116-7
  40. Warris, P. D. and S. L. Brown. 1987. The relationship between initial pH, reflectance and exudative in pig muscle. Meat Sci. 20:65-74. https://doi.org/10.1016/0309-1740(87)90051-9
  41. Witte, V. C., G. F. Krause and M. E. Bailey. 1970. A new extraction method for determing 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582-586. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
  42. Wynveen, E. J., B. C. Bowker, A. L. Grant, B. P. Demos and D. E. Gerrard. 1999. Effect of muscle pH and chilling on development of PSE-like turkey breast meat. Br. Poul. Sci. 40:253-256. https://doi.org/10.1080/00071669987674

피인용 문헌

  1. Enteritidis in Chicken Juice by Real-Time Polymerase Chain Reaction vol.15, pp.7, 2018, https://doi.org/10.1089/fpd.2017.2392
  2. Effects of Various Packaging Systems on the Quality Characteristic of Goat Meat vol.22, pp.3, 2007, https://doi.org/10.5713/ajas.2009.80488