Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles |
Kim, Hyun-Wook
(Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Hwang, Ko-Eun (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Song, Dong-Heon (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Kim, Yong-Jae (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Ham, Youn-Kyung (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Yeo, Eui-Joo (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Jeong, Tae-Jun (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Choi, Yun-Sang (Food Processing Research center, Korean Food Research Institute) Kim, Cheon-Jei (Department of Food science and Biotechnology of Animal Resources, Konkuk University) |
1 | Bernthal, P. H., Booren, A. M., and Gray, J. I. (1991) Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef. Meat Sci. 29, 69-82. DOI |
2 | Abu-Bakar, A., Reagan, J. O., Carpenter, J. A., and Miller, M. F. (1989) Effect of added water, sodium erythorbate and storage time on the functional properties of prerigor beef preblends in a model system. Meat Sci. 25, 187-197. DOI |
3 | Alvarado, C. Z. and Sams, A. R. (2000) Rigor mortis development in turkey breast muscle and the effect of electrical stunning. Poult. Sci. 79, 1694-1698. DOI |
4 | Bernthal, P. H., Booren, A. M., and Gray, J. I. (1989) Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef. Meat Sci. 25, 143-154. DOI |
5 | Boles, J. A. and Swan, J. E. (1997) Effects of brine ingredients and temperature on cook yields and tenderness of prerigor processed roast beef. Meat Sci. 45, 87-97. DOI |
6 | Choi, J. H., Kim, I., Jeong, J. Y., Lee, E. S., Choi, Y. S., and Kim, C. J. (2009) Effects of carcass processing method and curing condition on quality characteristics of ground chicken breasts. Korean J. Food Sci. An. 29, 356-363. DOI |
7 | Coon, F. P., Calkins, C. R., and Mandigo, R. W. (1983) Pre- and post-rigor sectioned and formed beef steaks manufactured with different salt levels, mixing times and tempering times. J. Food Sci. 48, 1731-1734. DOI |
8 | Cortinas, L., Villaverde, C., Galobart, J., Baucells, M. D., Codony, R., and Barroeta, A. C. (2004) Fatty acid content in chicken thigh and breast as affected by dietary polyunsaturation level. Poult. Sci. 83, 1155-1164. DOI |
9 | Hamm, R. (1977) Postmortem breakdown of ATP and glycogen in ground muscle: A review. Meat Sci. 1, 15-39. DOI |
10 | Dalrymple, R. H. and Hamm, R. (1974) Effect of diphosphate (pyrophosphate) on postmortem glycolysis in bovine muscle. J. Food Sci. 39, 1218-1220. DOI |
11 | Gornal, A. G., Bardawill, C. J., and David, M. M. (1949) Determination of serum proteins by means of the biuret reaction. J. Biol. Chem. 177, 751-766. |
12 | Grau, R. and Hamm, R. (1953) Eine einfache method zur bestimmung der wasserbindung im muskel. Naturwissenschaften 40, 29-30. DOI |
13 | Hamm, R. (1981) Post-mortem changes in muscle affecting the quality of comminuted meat products. In: Development in meat science-2. Lawrie, R. A. (ed), Applied Science publishers, London, pp. 93-124. |
14 | Jones, J. M. (1992) Factors influencing poultry meat quality. In: The chemistry of muscle-based foods. Johnston, D. E., Knight, M. K., and Ledward, D. A. (eds), Redwood Press Ltd., Melksham, Wiltshire, pp. 27-39. |
15 | Karakaya, M., Saricoban, C., and Yilmaz, M. T. (2005) The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss. Eur. Food Res. Technol. 220, 283-286. DOI |
16 | Koohmaraie, M. (1994) Muscle proteinases and meat aging. Meat Sci. 36, 93-104. DOI |
17 | Korea Poultry Association. Available from: http://www.poultry.or.kr/. Accessed Sep. 29, 2014. |
18 | Lee, S. K., Mei, L., and Decker, E. A. (1997) Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork. Meat Sci. 46, 349-355. DOI |
19 | Lan, Y. H., Novakofski, J., McCusker, R. H., Brewer, M. S., Carr, T. R., and McKeith, F. K. (1995) Thermal gelation myofibrils from pork, beef, fish, chicken and turkey. J. Food Sci. 60, 941-945. DOI |
20 | Olson, D. G., Parrish, F. C. Jr., and Stromer, M. H. (1976) Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. J. Food Sci. 41, 1036-1041. DOI |
21 | McIntosh, E. N. (1967) Post-mortem changes in protein extractability in beef, pork, and chicken muscle. J. Food Sci. 32, 208-209. DOI |
22 | Olson, D. G. and Parrish, F. C. Jr. (1977) Relationship of myofibril fragmentation index to measures of beefsteak tenderness. J. Food Sci. 42, 506-509. DOI |
23 | Pisula, A. and Tyburcy, A. (1996) Hot processing of meat. Meat Sci. 43, S125-S134. DOI |
24 | Puolanne, E. J. and Terrell, R. N. (1983) Effects of salt levels in prerigor blends and cooked sausages on water binding, released fat and pH. J. Food Sci. 48, 1022-1024. DOI |
25 | Rhee, K. S., Anderson, L. M., and Sams, A. R. (1996) Lipid oxidation potential of beef, chicken, and pork. J. Food Sci. 61, 8-12. DOI |
26 | Rhee, K. S., Keeton, J. T., Ziprin, Y. A., Leu, R., and Bohac, J. J. (1988) Oxidative stability of batter-breaded restructured nuggets processed from prerigor pork. J. Food Sci. 53, 1047-1050. DOI |
27 | Saffle, R. L. and Galbreath, J. W. (1964) Quantitative determination of salt-soluble protein in various types of meat. Food Technol. 18, 1943-1944. |
28 | Tarladgis, B. G., Watts, B, M., Younathan, M. T., and Dugan, L. R. (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 44-47. DOI |
29 | Sárraga, C., Gil, M., Arnau, J., and Monfort, J. M. (1989) Effect of curing salt and phosphate on the activity of porcine muscle protease. Meat Sci. 25, 241-249. DOI |
30 | Suh, K. D. (1984) The production of boneless ham and the role of additives in processing. Korean Soc. Meat Technol. 5, 41. |
31 | Torres, E., Pearson, A. M., Gray, J. I., Booren, A. M., and Shimokomaki, M. (1988) Effect of salt on oxidative changes in pre- and post-rigor ground beef. Meat Sci. 23, 151-163. DOI |
32 | Yu, L. H., Lee, E. S., Jeong, J. Y., Choi, J. H., and Kim, C. J. (2009) Effects of post-mortem temperature on the physicochemical properties of hot-boned chicken breast muscles. Korean J. Food Sci. An. 29, 55-61. DOI |
33 | SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA. |
![]() |