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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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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 $-1^{\circ}C$ and the other group was stored at $30^{\circ}C$ for 3 hr, and then all the samples were chilled at $2^{\circ}C$ 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 $-1^{\circ}C$ and $30^{\circ}C$. However, sarcomere length was shortened more at $-1^{\circ}C$ than at $30^{\circ}C$, MFI was larger at $30^{\circ}C$ than at $-1^{\circ}C$, drip loss was greater at $30^{\circ}C$ than at $-1^{\circ}C$, and WHC was lower at $30^{\circ}C$ than at $-1^{\circ}C$(p<0.05). In brief, in terms of yield and tenderness, broiler breast meat stored at $-1^{\circ}C$ was superior to that stored at $30^{\circ}C$.
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참고문헌 (42)
참고문헌 신청
Alvarado, C. Z / 2002 / The role of carcass chilling rate in the development of pale, exudative turkey pectoralis / Poult. Sci. 81:1365~1370
Barbut, S / 1993 / Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat / Food Res. Int. 26:39~43
Bendall, J. R / 1975 / Cold-contracture and ATP-turnover in the red and white musculature of the pig postmortem / J. Sci. Food Agric. 26:55~71
Bertram,H.C. / 2002 / Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study / J. Agric. Food Chem. 50:824~829
Briskey, E. J / 1964 / Etiological status and associated studies of pale, soft, exudative porcine musculature / Adv. Food Res 13:89~105
Barbut, S / 1993 / Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat / Food Res. Int. 26:39~43
Bendall, J. R / 1975 / Cold-contracture and ATP-turnover in the red and white musculature of the pig postmortem / J. Sci. Food Agric. 26:55~71
Bertram,H.C. / 2002 / Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study / J. Agric. Food Chem. 50:824~829
Briskey, E. J / 1964 / Etiological status and associated studies of pale, soft, exudative porcine musculature / Adv. Food Res 13:89~105
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