• Asian-Australasian Journal of Animal Sciences
• /
• 제32권5호
• /
• pp.701-710
• /
• 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.

• Animal Bioscience
• /
• 제36권10호
• /
• pp.1596-1603
• /
• 2023

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

• Asian-Australasian Journal of Animal Sciences
• /
• 제20권12호
• /
• pp.1865-1873
• /
• 2007

An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations were formulated by varying corn, soybean meal, tallow, and L-lysine sulfate concentrations. Live body weight (BW), carcass weight (CW), dressing percent, breast muscle weight (BMW), yield of breast muscle, muscle color (CIE L*, a*, and b*), pH values 45 min and 24 h postmortem ($pH_{45}$, and $pH_{24}$), meat shear force value (SFV), and water loss rate (WLR) were evaluated. Results showed that live body weight and dressing percent increased (p<0.05) as dietary energy increased. Higher dietary lysine content improved breast muscle weight. Neither carcass weight nor yield of breast muscle was affected by dietary energy or lysine content. Higher ME increased the b* value (p = 0.067) and $pH_{24}$ value (p<0.05), whereas it decreased SFV (p<0.05) and WLR (p = 0.06). Only water loss rate was influenced (p<0.01) by dietary lysine, which was higher in broilers from the high lysine diet as compared to those from medium or low lysine diets. The $pH_{45}$ value and L* value of breast muscle were not affected by ME or lysine. Significant interaction of dietary ME and lysine was found on a* value of breast muscle. These results indicated that dietary ME and lysine had important effects on breast muscle growth and meat quality, however their effects were different. Different concentrations of dietary ME and lysine might be considered to improve meat quality.

• 한국가금학회지
• /
• 제26권2호
• /
• pp.97-108
• /
• 1999

The consumer demands for quality of meats has become diverse in recent years. The present paper describes mainly the technology to improve the broiler meat quality with special reference to reducing fat contents in edible meats which is the heart of the quality constraints. Abdominal fat deposition in broilers was reduced by feeding of medium-chain triglycerides(MCT), suggesting MCT feeding is useful to produce broiler meat with low fat content. A phase feeding system to aim at improving meat quality that is mainly comprised with partial replacement of dietary protein into phase during 4∼6 weeks increased edible meat yields and reduced abdominal fat deposition and fat contents in breast and thigh meats. Whiteness of fat tissue was intensified by feeding beef tallow or lard in place of yellow grease. Feeding Phaffia yeast containing astaxanthin increased redness of breast and thigh meats and improved visual appearance of meats which may be preferential for consumers. Feeding fish oil reduced abdominal fat deposition and increased EPA and DHA contents of fat tissues. These procedures could be used for manipulation of meat quality to meet consumer demands.

• Asian-Australasian Journal of Animal Sciences
• /
• 제20권12호
• /
• pp.1895-1900
• /
• 2007

An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either $0^{\circ}C$, $10^{\circ}C$ or $20^{\circ}C$ within 20 minutes of post mortem with 6 carcasses per group. Results showed no significant effects of chilling temperature on ultimate pH, protein solubility, sarcomere length and shear force value for duck breast or leg meat (p>0.05). Leg meat had higher ultimate pH, redness and shear force value, lower cooking loss, lightness, yellowness and protein solubility values than breast meat. The interaction of meat type and chilling temperature on cooking loss was significant (p<0.05). The effect of chilling temperature on cooking loss was more severe in leg meat than breast meat and $20^{\circ}C$ chilling resulted in significantly higher cooking losses than the other chilling temperatures. Results of this experiment revealed that duck carcass can be chilled at $10^{\circ}C$ without any harmful effect on meat quality including toughness of meat.

• 한국축산식품학회지
• /
• 제39권3호
• /
• pp.410-417
• /
• 2019

The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holding capacity). In total, about 2300 breasts from 22 flocks were used to assess the incidence and 60 breasts to evaluate the quality traits. Our study showed that the total incidence of moderate and severe white striping was 61.3% out of them, moderate cases were 49.4%. Severe white striped turkey breast exhibited significantly lower protein content (21.1 vs. 23.2 and 23.16%, p<0.05) and higher fat content (2.3 vs. 0.77 and 1.76%, p<0.05) if compared to normal and moderate white striped breast respectively. Moreover, moderate and severe white striped meat showed significantly higher redness (a*) (2.98 and 3.14 vs. 1.48, p<0.05) and yellowness (b*) indexes (7.27 and 7.95 vs. 4.05, p<0.05) than normal meat, respectively.

• Asian-Australasian Journal of Animal Sciences
• /
• 제27권6호
• /
• pp.880-885
• /
• 2014

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice.

• 한국축산식품학회지
• /
• 제25권2호
• /
• pp.162-167
• /
• 2005

본 연구는 초음파가 튀김 닭고기의 품질, 아미노산 및 지방산 조성에 미치는 영향을 검토하기 위하여 실시하였다. 수분함량은 생육이 튀김 닭고기보다 높았으며, 조단백질 및 조지방 함량은 튀김 닭고기가 높았다. 초음파 튀김 닭고기의 수분 및 조지방 함량은 대조구보다 높았다. 그리고 가슴육의 조단백질 함량이 다리육보다 높았으나, 수분 및 조지방 함량은 더 낮았다. 칼로리는 다리육이 가슴육보다 높았으나 초음파에 의한 영향은 없었다. 그리고 pH는 다리육이 높았고, 튀김감량은 가슴육이 다리육보다 높았다. 가슴육은 초음파에 의한 튀김 감량의 영향은 없었지만 다리육은 초음파 처리구가 대조구보다 낮게 나타났다. 색도의 결과에서 가슴육의 $L^{\ast}$값은 초음파 처리구가 대조구보다 높았으나 다리육은 차이가 없었다. 그리고 $a^{\ast}$값은 다리육이 높고, $b^{\ast}$값은 가슴육이 높았으며, 초음파 처리구의 $b^{\ast}$값이 대조구보다 높은 경향이었다. 아미노산 조성은 glutamic acid와 aspartic acid가 많이 함유되어 있었다. 지방산 조성은 튀김에 의하여 palmitic acid$(C_{16:0})$ 및 oleic acid$(C_{18:1})$는 감소하고, linoleic acid$(C_{18:1})$는 증가하였다. 그러나 초음파 처리에 의한 지방산 조성의 변화는 없는 것으로 나타났다.

• 한국축산식품학회지
• /
• 제33권4호
• /
• pp.456-462
• /
• 2013

The present study investigated the effects of Liriopeplatyphylla extract (LPE) and Akebiaquinata extract (AQE) on breast meat properties when used as dietary supplements of broiler chickens. First, the identification and quantification of phenolic acids and flavonoids were carried out by HPLC. As a result, the total amount of phenolic acids and flavonoids was higher in AQE than LPE. These extracts were added at a rate of 0.2% to the broiler diets, and a feeding trial was conducted in battery cages for 35 d. At the end of the experiment (d 35), six carcasses from each treatments were used for evaluating meat quality. The experimental results indicate that color shades, pH levels, volatile basic nitrogen, thiobarbituric acid reactive substance (TBARS), cooking loss and drip loss of breast meat fed with 2 extracts were not different as compared with the controls at d 0 and d 10 of storage. However, TBARS values of breast meat fed with either the control diet or the LPE supplementation was increased as the storage period increased (from d 0 to d 10) (p<0.05), while AQE-fed groups were not different between d 0 to d 10 of storage. In textural properties, the addition of LPE and AQE decreased shear force values at d 10 of storage (p<0.05). Cohesiveness, gumminess and chewiness of breast meat were increased in AQE-fed groups when compared with the control at d 0 of storage (p<0.05). Dietary additions of AQE and LPE only increased the linoleic acid contents of chicken breast meat (p<0.05). In conclusion, supplementation of these extracts in broiler diets may potentially influence meat qualities including the TBARS, textural properties and linoleic acid levels in broiler chicken meats.

• Journal of Animal Science and Technology
• /
• 제63권1호
• /
• pp.180-190
• /
• 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.