Effects of Post-mortem Temperature on the Physicochemical Properties of Hot-boned Chicken Breast Muscles

다국어 초록 (Multilingual Abstract)

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity
(WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens
within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at -1℃ and the other group was
stored at 30℃ for 3 hr, and then all the samples were chilled at 2℃ until 24 hr PM. During the storage, their physicochemical
characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length,
MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at
-1℃ and 30℃. However, sarcomere length was shortened more at -1℃ than at 30℃, MFI was larger at 30℃ than at -1℃,
drip loss was greater at 30oC than at -1℃, and WHC was lower at 30℃
than at -1℃ (p<0.05). In brief, in terms of yield and
tenderness, broiler breast meat stored at -1℃ was superior to that stored at 30℃.

다국어 초록 (Multilingual Abstract)

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity
(WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens
within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at -1℃ and the other group was
stored at 30℃ for 3 hr, and then all the samples were chilled at 2℃ until 24 hr PM. During the storage, their physicochemical
characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length,
MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at
-1℃ and 30℃. However, sarcomere length was shortened more at -1℃ than at 30℃, MFI was larger at 30℃ than at -1℃,
drip loss was greater at 30oC than at -1℃, and WHC was lower at 30℃
than at -1℃ (p<0.05). In brief, in terms of yield and
tenderness, broiler breast meat stored at -1℃ was superior to that stored at 30℃.

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