Browse > Article
http://dx.doi.org/10.5713/ajas.2007.582

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)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.20, no.4, 2007 , pp. 582-587 More about this Journal
Abstract
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.
Keywords
Broilers Breast; PSE; Storage Characteristics; Meat Quality;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 Barbut, S. 1993. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Res. International. 26:39-43.   DOI   ScienceOn
2 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.   과학기술학회마을
3 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.   DOI   ScienceOn
4 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.   DOI   ScienceOn
5 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.   DOI   ScienceOn
6 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.   DOI   ScienceOn
7 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.
8 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.
9 MAFF. 1999. Enforcement guide to EC Poultrymeat marketing standards regulations, UK
10 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.
11 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.   DOI   ScienceOn
12 Warris, P. D. and S. L. Brown. 1987. The relationship between initial pH, reflectance and exudative in pig muscle. Meat Sci. 20:65-74.   DOI   ScienceOn
13 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.   DOI   ScienceOn
14 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.   DOI
15 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.   DOI
16 USDA. 1998. United States Classes, Standards and Grades for poultry.
17 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.   DOI   ScienceOn
18 Barbut, S. 1997. Problem of pale soft exudative meat in broiler chickens. Br. Poul. Sci. 38:355-358.   DOI   ScienceOn
19 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.   DOI   ScienceOn
20 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.
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.   DOI
22 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.   DOI
23 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.
24 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.   DOI
25 SAS. 1997. Applied statistics and the SAS programming language. SAS Institute INC, Cary, NC, USA.
26 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.   DOI
27 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.   DOI
28 Addis, P. B. 1986. Poultry muscle as food, in: (Ed. P. J. Bechtel) Muscle as food, pp. 371-404 (New York, Academic Press)
29 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.
30 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.
31 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.   DOI
32 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.   DOI
33 Barbut, S. 1996. Estimates and detection of the PSE problem in young turkey breast meat. Can. J Anim. Sci. 76:455-457.   DOI   ScienceOn
34 Takasaka, W. K. 1975. Determination of freshness in meat. The Food Industry, Japan. 18:105-108.
35 Toldra, F. and M. Flores. 2000. The use of muscle enzymes as predictors of pork meat quality. Food Chem. 69:387-395.   DOI   ScienceOn
36 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.   DOI   ScienceOn
37 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.   DOI
38 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.   과학기술학회마을
39 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.   DOI
40 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.   DOI
41 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.   DOI   ScienceOn
42 Barbut, S. 1998. Estimating the magnitude of the PSE problem in Poultry. J. Mus. Foods 9:35-49.   DOI   ScienceOn