Department of Poultry Science, University of Arkansas, Fayetteville, 72701, USA.
Poult Sci. 2012 Jan;91(1):248-54. doi: 10.3382/ps.2011-01705.
The industry trend toward early deboning of chickens has led to the need to explore the effect on meat quality, including the effects of strain and sex. An experiment was conducted using broilers of 4 different high-yielding commercial strains chosen because of their common use in big-bird production. Of each strain, 360 birds were commercially processed at 59, 61, and 63 d of age in 2 replicates per day. Breast fillets were harvested at 2, 4, and 6 h postmortem (PM). Muscle pH and instrumental color (L*, a*, and b*) were measured at the time of deboning and at 24 h PM. Fillets were cooked to 76°C and cook loss was calculated, followed by Meullenet-Owens razor shear (MORS) analysis. Muscle pH significantly decreased over time as aging before deboning increased. Furthermore, L* values significantly increased as aging time increased, with the fillets deboned at 6 h PM having the highest L* value, followed by 4 h, and then 2 h PM. After 24 h, the fillets deboned at 6 h still had the highest L* compared with those deboned at 2 or 4 h PM. Fillets from strain B had the highest L* values. Fillets deboned at 2 h PM had significantly higher cook losses and MORS energy (indicating tougher fillets) than fillets deboned at 4 or 6 h PM, but there was no difference in cook loss due to strain at any deboning time. Fillets deboned at 4 h PM also had higher MORS energy than fillets deboned at 6 h PM, and differences in MORS energy among the strains were observed at 4 h PM. There was no difference in instrumental color values or cook loss due to sex. However, fillets of males had significantly greater MORS energy (tougher fillets) when deboned at 2, 4, and 6 h PM than those of females. Results of this study suggest that deboning time, sex, and strain can affect meat quality in big-bird market programs.
业内流行的禽类早期去骨处理方式，导致人们需要研究其对肉质的影响，包括品种和性别因素。本实验采用 4 种不同的高产品种肉鸡进行，选择这些品种是因为它们常用于大型肉鸡生产。每个品种的 360 只肉鸡在 59、61 和 63 日龄时，每天分 2 批进行商业加工。在去骨后 2、4 和 6 小时及死后 24 小时采集胸肉。在去骨和死后 24 小时测量肌肉 pH 值和仪器颜色（L*、a和 b）。将肉片煮熟至 76°C，计算煮失率，然后进行 Meullenet-Owens razor shear（MORS）分析。随着去骨前的老化时间增加，肌肉 pH 值随时间显著下降。此外，随着老化时间的增加，L值显著增加，6 小时 PM 去骨的肉片 L值最高，其次是 4 小时 PM，然后是 2 小时 PM。24 小时后，与 2 小时或 4 小时 PM 去骨的肉片相比，6 小时 PM 去骨的肉片仍具有最高的 L值。品种 B 的肉片具有最高的 L值。2 小时 PM 去骨的肉片煮失率和 MORS 能量（表明肉片较坚韧）显著高于 4 或 6 小时 PM 去骨的肉片，但在任何去骨时间，品种之间的煮失率没有差异。4 小时 PM 去骨的肉片的 MORS 能量也高于 6 小时 PM 去骨的肉片，并且在 4 小时 PM 时观察到品种之间的 MORS 能量存在差异。性别对仪器颜色值或煮失率没有影响。然而，雄性肉片在 2、4 和 6 小时 PM 去骨时的 MORS 能量（更坚韧的肉片）显著高于雌性肉片。本研究结果表明，去骨时间、性别和品种可影响大型肉鸡市场计划中的肉质。
