Department of Animal Science, Uva Wellassa University, Badulla, 90000 Sri Lanka.
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 151-921 Republic of Korea.
J Anim Sci Technol. 2016 Jul 25;58:27. doi: 10.1186/s40781-016-0110-8. eCollection 2016.
Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast.
A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists.
The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05).
These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.
斯里兰卡家禽业中苍白、松软、渗出（PSE）状况的研究很少。因此，本研究的目的是确定商业肉加工厂中 PSE 鸡肉的发生率，并找出其对烤鸡胸肉品质特性的影响。
随机选择 60 块鸡胸肉片，根据 L* 值评估颜色，并将其分为 2 类之一；PSE（L* > 58）或正常肉（L* ≤ 58）。然后分析总共 20 块鸡胸肉片（10 块 PSE 和 10 块正常）的颜色、pH 值和水分保持能力（WHC）。将这些加工成烤鸡胸肉后，评估烹饪损失、颜色、pH 值、WHC 和质地值。使用 30 名未经训练的品尝员进行感官评估。
在本实验中，PSE 肉的发生率为 70%。PSE 肉片比正常肉片明显更轻，pH 值更低。亮度与 pH 值之间呈负相关（P < 0.05）。尽管在加工成烤鸡胸肉后，两组之间的颜色、质地和 WHC 值没有显著差异（P > 0.05），但 PSE 组的烹饪损失比对照组高约 3%（P < 0.05）。此外，烹饪损失和亮度值呈显著正相关。然而，两组产品的感官参数没有显著差异（P > 0.05）。
这些结果表明，由于从 PSE 肉加工的烤鸡胸肉的烹饪损失明显更高，预计会造成经济损失。
