• Korean Journal of Poultry Science
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• v.14 no.2
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• pp.137-143
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• 1987

This study was carried out to compare the changes in the extractability, biological activity, and solubility of myofibrillar proteins and actomyosins during storage period at 4$^{\circ}C$ and -20$^{\circ}C$in pectoral. and leg muscle of broiler meat. 1. The results obtained are as fellows ; The extractabilities of myofibrillar proteins in pectoral and leg muscle were increased gradually to 7-days during storage at 4$^{\circ}C$ and decreased slightly during frozen storage at -20$^{\circ}C$. The extractabilities of actomyosins in pectoral and legmuscle were not greatly changed during cold storage and decreased gradually during frozen storage. 2. The Ca$\^$2+/-ATP ase activities of myofibrillar proteins in the both muscles were not greatly changed to 7-days during cold storage, and in the case of frozen storage, those were highest on the 2nd week, thereafter decreased with storage period. The Ca$\^$2+/-ATPase activities of actomyosins in pectoral and leg muscle were decreased sightly only frist day during cold storage and decreased gently during frozen storage. 3. Myofibrillar proteins in the both muscles were solubilized completely at 0.20M KCl in fresh meat, at 0.25M (pectoral) and 0.30M KCl (leg) in the cold storage, and at 0.30M KCl in the frozen storage. Actomyosins of both muscles were solubilized completely at 0.40M KCl in fresh meat, cold and frozen storage.

• Korean Journal of Poultry Science
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• v.15 no.3
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• pp.247-251
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• 1988

This experiment was carried out to investigate comparison of total cholesterol, lipid and fatty acid composition of breast and thigh from female and male broiler meats. Total lipid and neutral lipid content of female and male broiler breast meats were lower, but phospholipid and glycolipid contents were highter than thigh meats. Unsaturated fatty acid composition of broiler thigh meats were higher than breast meats on neutral and phospholipid, but breast meat was higher than thigh meat on glycolipid. Glycolipid content in total lipid was lower in female than male broiler meat. Contents of palmitic acid in neutral lipid, palmitic stearic linolenic arachidic and arachidonic acid in phospholipid, palmitic and stearic acid in glycolipid were higher than male broiler meat. The highest content of total cholesterol in defatted tissue was thigh tissue of male and undefatted thigh tissue of female.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.348-352
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• 1992

Investigation on the characteristics of actomyosin was prepared from leg and breast muscle of duck treated by hard scalding and subscalding method and their extractability , ATPase activity , solubility and SDS polyacrylamide gel electrophoresis were compared. The extractability of actomyosin in leg and breast muscle of duck by hard scalding was 7.84 and 39.84mg/g, whereas 4.79 and 28.04mg/g by subscalding respectively. Ca-ATPase activity of breast muscle wash higher than that of leg muscle. In case of leg muscle, hard scalding was higher tan subscalding. Breast muscle showed that subscalding was higher than hard scalding in less than ionic strength 0.08, and was lower than hard scalding in over ionic strength 0.08.Mg-ATPase was great in ionic strength and subcalding was relatively higher than hard scalding. Without regard to be treated method and part, the start point and end point of solubility were like. Hard scalded muscle and breast muscle showed that proteins in thin filament produced many extraction.

• Journal of Life Science
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• v.23 no.7
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• pp.893-903
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• 2013

The purpose of this study was to evaluate the effects of dietary Flammulina velutipes mycelium (FVM) on physico-chemical properties and nutritional components of chicken meat. Ninety-six broiler chicks (HanHyup No. 3, Korea) were divided into four groups: control (basal diet), T1 (supplemented with 1% FVM), T2 (3%), and T3 (5%). Broiler chicks in each group were slaughtered at 7 weeks of age, and their breast and thigh meat were collected. Lightness ($L^*$) and yellowness ($b^*$) in the T2 and T3 groups were higher than in the control group (p<0.05). The loss of breast meat during cooking was increased in the T1, T2, and T3 groups, and the water-holding capacity of the breast meat was also decreased in these three groups (p<0.05). The water-soluble protein solubility was lower in the T1, T2, and T3 groups than in the control group (p<0.05), but the salt-soluble protein solubility in these three groups was higher than that in the control group (p<0.05). The crude fat content of the breast meat was decreased and that of the thigh meat was increased as the level of FVM was increased (p<0.05). The unsaturated fatty acid content of the breast meat was higher in the T2 and T3 groups than in the control group (p<0.05). The free amino acid content was high in the T1, T2, and T3 groups compared to the control. In conclusion, these results showed that feeding with 3% and 5% FVM increased the L and b values in thigh meat, improved the salt-soluble protein solubility, and increased the content of unsaturated fatty acids and free amino acids.

• Korean Journal of Poultry Science
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• v.16 no.3
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• pp.169-174
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• 1989

Culled laying hens used in this study were Arbor acres, which reared to S 35 days old on commerical formula feed for chicken. Liver, gizzard, breast and thigh muscles separated from each carcass, and total lipid was extracted and fractionated to neutral, phospho and glycolipid and then fatty acid composition were analyzed. Liver had the highest level of. total lipid, and breast tissue had the least among tissues tested. The neutral, phospho and glycolipid contents of total lipid had more thigh, breast and gizzard than other tissues, respectively. The major fatty acid in total and neutral lipid were palmitic, stearic, oleic and linoleic acid. And the major fatty acid in phospholipid was palmitic, stearic, oleic, linoleic, arachidonic and docosahexaenoic acid, and palmitic, palmitoleic, stearic, oleic and linoleic acid in case of glycolipid. The fatty acid contents of neutral, phospho and glycolipid in total lipid had more oleic, docosahexaenoic and linoleic acid than other lipid, respectively. Contents of unsaturated fatty acid of total and neutral lipid were comparatively high in thigh, and phospho and glycolipid were high in breast and liver, respectively. Contents of Polyunsaturated fatty acids were comparatively high in phospholipids than other lipids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.3
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• pp.55-61
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• 1987

This study was carried out to investigate the changes in the pH, extractability of protein, ATPase activity of myofibrillar protein, myofibrillar fragmentation, freezing loss and drip loss during storage at $4^{\circ}C$ and $-20^{\circ}C$ in breast and leg muscle of spent-hen meat. pH values ill pectoral and leg muscle were lowest ell tile 1st day and 1st week during cold and frozen storage, respectively. The extractabilities of myofibrillar proteins were increased graduall during cold storage and were highest on the 1st week during frozen storage, The $Mg^{2+}-ATPase$ activities of myofibrillar proteins were highest on the 1st day and 1st week during cold and frozen storage, respectively. The myofibrillar fragmentations were greatly changed on the 1st day during cold storage and 1st week during frozen storage. Freezing losses and drip losses were increased gradually during frozen storage. pH values in breast muscle were lower than those of leg muscle, and the extractabilities, $Mg^{2+}-ATPase$ activities, fragmentations of myofibrillar proteins, and drip losses in breast muscle were higher than those of leg muscle during storage, but the patterns of the changes in both muscles were similar during storage.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.73-79
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• 2004

Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82∼3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p<0.05). Thigh muscle showed higher value of L＊ and b＊ and lower value of a＊ than breast muscle. However, no difference was observed in color of meat with different age and sex. The meat from the 6 months and the breast cut had lower shear force than those of respective 17 months and the thigh regardless of sex. The pressed ham and sausage manufactured with the pheasant meat had better score than the commercial products manufactured with pork or chicken in sensory and textural parameters.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.203-208
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• 2007

Organic duck's carcass weight was lower than general duck's because of the differences in breed and feeding method, but there was no difference in carcass percent among them. The rate of organic duck's fresh breast meat(17.62%) was significantly higher than that of general duck's(11.95%)(p<0.05). The rate of fresh leg meat rate was lower in organic duck, but there was no significant difference among them(p>0.05). The pH of breast and leg measured immediately after butchering were 6.48 and 6.73 in organic duck, respectively and there was significant difference among them(p<0.05). According to the sensory test, the texture, odor, tenderness, and taste showed better preference in organic duck than those of broiler chicken. According to above physicochemical analysis and sensory test, organic duck showed higher pH, higher shear force, and lower cooking loss. Therefore, it is considered to be very valuable to develop the exploitation of meat product in organic duck which had good quality and tastiness.

• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.269-278
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• 2007

This study was performed to measure the pH, proximate composition, physicochemical properties, changes of protein bands, Hunter color values and endpoint cooking temperature of chicken leg and breast muscles during cooking from 64 to 74℃ with 2℃ increments. Chicken leg had higher pH, moisture and fat contents (%) and lower protein solubility(P<0.05) than chicken breast. Although the cooking losses(CLs, %) of chicken muscles increased with increased cooking temperature, the addition of 2% salt did not affect CL. The redness values of chicken leg without 2% salt were higher than chicken breast, however, the addition of 2% salt reduced the differences of the redness. Protein solubility decreased with increased cooking temperatures and were not affected by the addition of salt, and no further changes were observed higher than 68℃. Protein bands having the molecular weights of 66 and 54kDa were disappeared in the chicken leg at the cooking temperatures of 66～70℃, whereas 66, 54 and 34kDa in the chicken breast. These protein bands could be used potential indicators to determine the endpoint cooking temperature in chicken muscles.

• Applied Biological Chemistry
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• v.14 no.2
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• pp.165-169
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• 1971

From both breast and leg muscle of 12 week-old broiler chicken held for aging in slushed ice and dry chilling at $33-35^{\circ}F$., myosin, actomyosin and other nitrogenous fractions were extracted with KCl-phosphate buffer for various periods from 1 hr. to 25 hr. post-mortem. The changes in extractable nitrogen occurred mainly as a result of decrease in extractability of myosin and to some extent, increase in extractability of actomyosin. Changes in stroma, sarcoplasmic and NPN fractions were small. Myosin extractability decreased rapidly during the first 3 hr. post-mortem and then reduced Continuously in both leg muscle and breast muscle during wet chilling. The decrease of myosin extractability in leg muscle was much more than that in breast muscle, and then the extractability increased after 17 hr. post-mortem in dry chilling. Actomyosin was extracted at low consistent level in wet chilling, while it increased considerably after 17 hr. post-mortem in dry chilling. The tendency was similar in both breast and leg muscle.