Mechanical analysis of Wooden Breast muscle in broiler during chilled storage

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http://urn.fi/URN:NBN:fi:hulib-201510193742
Title: Mechanical analysis of Wooden Breast muscle in broiler during chilled storage
Author: Gao, Jingxian
Contributor: University of Helsinki, Faculty of Agriculture and Forestry, Department of Food and Environmental Sciences
Publisher: Helsingin yliopisto
Date: 2015
Language: eng
URI: http://urn.fi/URN:NBN:fi:hulib-201510193742
http://hdl.handle.net/10138/157471
Thesis level: master's thesis
Discipline: Livsmedelsteknologi
Food Technology
Elintarviketeknologia
Abstract: The literature review deals with different biochemical factors affecting texture changes of poultry meat during chilled storage. Proteolysis plays one of major roles in postmortem tenderization. The calpain system is activated by calcium and calpain is a key protease for cytoskeletal protein degradation. Different instrumental methods which are applied to measure meat texture were described. The aims of this study were to investigate mechanical properties of Wooden Breast and Normal muscles during 168 h of postmortem storage at 5˚C; both raw and cooked conditions were compared. Additionally, possible related changes in weight losses and myofibrillar proteins were examined. The results showed that raw Wooden Breast were significantly harder (p<0.05) than Normal muscles at 10 h postmortem. Raw Normal broiler breast muscles were homogeneous in texture. On the contrary, inhomogeneous texture profiles were observed within raw Wooden Breast muscles, and the hardness was mainly present in the surface layer. During chilled storage, raw Wooden Breast muscles became softer which mainly occurred during the first 3 days. At 168 h postmortem, there was no significant difference (p>0.05) in mechanical properties in 80% compression, between these two categories. Weight losses, SDS-electrophoresis and Western Blot pointed to a relationship between proteolytic activity and texture changes. However, Allo-Kramer shear force implied that cooking (75°C) diminished the difference in hardness between Wooden Breast and Normal meat, and that the tenderness of cooked meat increased during storage time.
Subject: Broiler
Wooden Breast muscle
Chilled storage
Compression
Shear force
Proteolysis


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