• Preventive Nutrition and Food Science
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• v.10 no.4
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• pp.311-315
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• 2005

The antioxidant properties of methanolic extracts (PM) from the fruit of Prunus mume after liquor manufacturing were determined in a chicken breast meat system. When PM was added to chicken breast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at day 3 was decreased by about $25\%$ compared to control meat without PM. PM did not significantly affect the color of chicken meat compared to the control. The amounts of volatile aldehydes and hydrocarbons were decreased by the addition of PM. Hexanal was the predominant volatile compound in the control, accounting for the majority of total volatiles; PM reduced the amount of hexanal to $81\%$of that in the control meat at 3 days.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.217-225
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• 2021

This study compares the physicochemical characteristics and fatty acid composition of three Korean native chickens and broilers. Ten whole raw broiler chickens and ten each from the three Korean native chickens (KNCs), Hanhyup 3 (HH3), Woormatdak 1 (WRMD1), and Woormatdak 2 (WRMD2), were purchased from the meat market. Their breast and thigh meat were used as samples. The proximate composition, pH, color, water-holding capacity (WHC), shear force, collagen content, and fatty acid composition were determined. In breast meat, the moisture content of HH3 (74.94%) and WRMD1 (74.74%) was lower than that of the broilers (77.1%, P<0.05). No significant difference was found in crude protein, lipids, and ash contents. The crude fat from thigh meat from HH3 and WRMD2 was lower than that of broilers (P<0.05). The redness of WRMD1 was the highest in both breast and thigh meat (P<0.05). The WHC of the breast meat of WRMD1 was lower than that of HH3 and WRMD2. In thigh meat, the WHC of the broilers was significantly higher than that of the KNCs. In breast meat, the shear force of WRMD2 was significantly lower than that of the broilers, HH3, and WRMD1, while no significant difference was found in thigh meat. The collagen content and arachidonic acid levels of the KNCs were significantly higher than those of the broilers for breast and thigh meats. No significant differences were observed among the KNCs. This result can be used to improve the quality of KNC but further studies on the bioactive compounds, taste, and volatile compounds of KNCs are required.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.701-710
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• 2019

Objective: This study investigated the effect of different acute heat stress (HS) levels on chicken meat quality and ultra-structure. Methods: Chickens were randomly divided into 7 groups to receive different HS treatments: i) $36^{\circ}C$ for 1 h, ii) $36^{\circ}C$ for 2 h, iii) $38^{\circ}C$ for 1 h, iv) $38^{\circ}C$ for 2 h, v) $40^{\circ}C$ for 1 h, vi) $40^{\circ}C$ for 2 h, and vii) un-stressed control group ($25^{\circ}C$). Blood cortisol level, breasts initial temperature, color, pH, water holding capacity (WHC), protein solubility and ultra-structure were analyzed. Results: HS temperatures had significant effects on breast meat temperature, lightness ($L^*$), redness ($a^*$), cooking loss and protein solubility (p<0.05). The HS at $36^{\circ}C$ increased $L^*{_{24h}}$ value (p<0.01) and increased the cooking loss (p<0.05), but decreased $a^*{_{24h}}$ value (p<0.05). However, as the temperature increased to $38^{\circ}C$ and $40^{\circ}C$, all the values of $L^*{_{24h}}$, cooking loss and protein denaturation level decreased, and the differences disappeared compared to control group (p>0.05). Only the ultimate $pH_{24h}$ at $40^{\circ}C$ decreased compared to the control group (p<0.01). The pH in $36^{\circ}C$ group declined greater than other heat-stressed group in the first hour postmortem, which contributed breast muscle protein degeneration combining with high body temperature, and these variations reflected on poor meat quality parameters. The muscle fiber integrity level in group $40^{\circ}C$ was much better than those in $36^{\circ}C$ with the denatured position mainly focused on the interval of muscle fibers which probably contributes WHC and light reflection. Conclusion: HS at higher temperature (above $38^{\circ}C$) before slaughter did not always lead to more pale and lower WHC breast meat. Breast meat quality parameters had a regression trend as HS temperature raised from $36^{\circ}C$. The interval of muscle fibers at 24 h postmortem and greater pH decline rate with high body temperature in early postmortem period could be a reasonable explanation for the variation of meat quality parameters.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.11
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• pp.1807-1817
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• 2018

Objective: This study aimed at investigating white striping (WS) and wooden breast (WB) cases in breast meat collected from commercial broilers. Methods: A total of 183 breast samples were collected from male Ross 308 broilers slaughtered at the age of 6 weeks (n = 100) and 7 weeks (n = 83). The breasts were subjected to meat defect inspection, meat quality determination and histology evaluation. Results: Of 183, 4 breasts from 6-week-old broilers were classified as non-defective while the others exhibited the WS lesion. Among the 6-week-old birds, the defective samples from the medium size birds (carcass weight ${\leq}2.5kg$) showed mild to moderate WS degree with no altered meat quality. Some of the breasts from the 6-week-old birds with carcass weight above 2.5 kg exhibited WB in accompanied with the WS condition. Besides of a reduction of protein content, increases in collagen matter and pH values in the defective samples (p<0.05), no other impaired quality indices were detected within this group. All 7-week-old broilers yielded carcasses weighing above 2.5 kg and showed abnormal characteristics with progressive severity. The breasts affected with severe WS and WB showed the greatest cook loss, hardness, springiness and chewiness (p<0.05). Development of WB induced significantly increased drip loss in the samples (p<0.05). Histology indicated necrotic events in the defective myofibers. Based on logistic regression, increasing percent breast weight by one unit enhanced the chance of WS and WB development with advanced severity by 50.9% and 61.0%, respectively. Delayed slaughter age from 6 to 7 weeks increased the likelihood of obtaining increased WS severity by 56.3%. Conclusion: Cases of WS and WB defects in Southeast Asia have been revealed. Despite few cases of the severe WS and WB, such abnormal conditions significantly impaired technological properties and nutritional quality of broiler breasts.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.96-102
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• 2013

The possibility of instrumental differentiation of duck breast meat treated with different processing and storage conditions was investigated for industrial application. Duck breast meats, which were 1) refrigerated (fresh) after slaughter, 2) fresh but applied the torching process for the removal of remaining feathers (fresh-torched), and 3) frozen and thawed (frozen-thawed), were prepared and the torrymeter value and other quality factors were assessed. The torrymeter values of both duck breast meat and skin showed the lowest in frozen-thawed sample during the whole storage period. The drip loss of frozen-thawed sample was higher than those of fresh or fresh-torched ones. The number of total aerobic bacteria was lower in fresh-torched than fresh but both were not different from frozen-thawed at day 1 while no difference found thereafter. Sensory score of frozen-thawed sample was the lowest. The correlation analysis among the torrymeter value and quality factors of duck breast meat revealed that the torrymeter value is closely related with the total aerobic bacterial number, lipid oxidation, drip loss, and storage period but not with color. The results indicate that once the duck breast meat was frozen then thawed, drip loss and sensory quality can be affected and the torrymeter value can differentiate frozen-thawed from fresh and freshtorched duck breast meat.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.757-764
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• 2015

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.835-850
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• 2018

The dramatic improvements in the growth rate and breast muscle size and yield in broilers through the intensive genetic selection, and the improvement in nutrition and management over the past 50 years have introduced serious abnormalities that influenced the quality of breast meat. The abnormalities include pale-soft-exudative (PSE) conditions, deep pectoral muscle (DPM) myopathy, spaghetti meat (SM), white striping (WS), and woody breast (WB) that have serious negative implications to the broiler meat industry. The incidences of PSE and DPM have been known for several decades, and their prevalence, etiology and economic impact have been well discussed. However, other abnormalities such as SM, WS and WB conditions have been reported just for few years although these conditions have been known for some time. The newly emerging quality issues in broilers are mainly associated with the Pectoralis major muscles, and the incidences have been increased dramatically in some regions of the world in recent years. As high as 90% of the broilers are affected by the abnormalities, which are expected to cause from $200 million to $1 billion economic losses to the U.S. poultry industry per year. So, this review mainly discusses the histopathological characteristics and biochemical changes in the breast muscles with the emphasis on the newly emerging abnormalities (SM, WS, and WB) although other abnormalities are also discussed. The impacts of the anomalies on the nutritional, functional, mechanical and sensory quality of the meat and their implications to the poultry industry are discussed.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.6
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• pp.884-888
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• 2003

Proteolytic enzymes are used for meat tenderization, an important process with regard to consumer preference. The proteolytic enzyme, IVRIN was isolated from the plant Cucumis pubescens W and its effect on physico-chemical properties and lipid profile of thigh and breast muscle of culled, desi and broiler birds was studied. Fifty-gram meat was treated with IVRIN containing 32.5 mg enzyme protein at $60^{\circ}C$ for 20 min. The pH of IVRIN treated meat was decreased significantly (p<0.01) and the effect was more pronounced in breast than thigh muscle. The water holding capacity (WHC) was increased significantly (p<0.01) in broiler as compared to desi and culled bird, and in breast compared to thigh muscle. IVRIN failed to produce any impact on muscle fiber diameter (MFD). The MFD of desi was significantly higher (p<0.01) than broiler and culled birds. The total lipid concentration in thigh and breast muscle of desi was lower (p<0.01) than broiler and culled birds, latter being similar in this respect. The cholesterol content was lower (p<0.01) in breast than thigh muscle, in broiler than desi and culled and in IVRIN treated than untreated meat samples. The phospholipid concentration was unaffected by IVRIN. Broiler and culled birds exhibited more phospholipid content than desi birds.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.180-190
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• 2021

This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, and shear-force. The broiler chicken live, carcass, breast, thigh, and wing weights significantly increased with the slaughter age (p < 0.05); the tenderloin weight also exhibited a similarly increasing trend. However, the carcass rate of the day 28 sample was significantly lower than the other samples (p < 0.05). The protein and ash contents of the breast exhibited an increasing trend with increasing slaughter age. The protein content of the thigh of the day 28 sample was significantly lower than that of the other samples (p < 0.05), while the ash contents of the day 28 and 30 samples were significantly lower. The redness of the breast showed an increasing trend, and the pH and lightness of the thigh exhibited a decreasing trend with slaughter age. The WHC and cooking yields of the day 30 and 32 breast and thigh samples were significantly higher than those of the day 28 and 34 samples (p < 0.05). The breast and thigh shear-force of the day 30-34 samples were significantly higher than those of the day 28 sample (p < 0.05). The present study showed that even with a twoday difference in slaughter age, the broiler chicken meat quality showed a significant difference in several characteristics.

• Food Science of Animal Resources
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• v.18 no.4
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• pp.307-315
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• 1998

To develop processed meat products of pheasant, cut-up parts of pheasant carcass was analyzed, and eight different pheasant meat products were prepared and evaluated for sensory qualities. The average live weight of pheasant was 1,089.2g, and the ratio of carcass to live weight was 75.6%. The cut-up part ratios of breast, leg, neck, back and wings to carcass weight were 33.4%, 22.5%, 5.0%, 4% and 9.5%, respectively. The chemical compositions of breast and leg meat were shown to be moisture of 73.72% and 75.58%, protein of 25.31% and 22.69%, fat of 0.28% and 0.83%, and ash of 0.84% and 0.90%, respectively. Sensory evaluation of eight different meat products of pheasant revealed that all products of pheasant meat, except frankfurt sausage, received equal or better taste score compared with products of chicken or pork, and flavor score except pressed ham and salad. Color, binding ability and particle perception scores of pheasant meat products were equal or superior to those of respective meat products of chicken or pork. The present results suggest that pheasant meat has a potential to be utilized for various value-added products and that the meat bun is the most promising product of pheasant meat. A reinforcement of color, binding ability and particle perception of meat products of other species could also be expected by addition of pheasant meat to them.