College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
College of Life Science, Hubei Normal University, Huangshi 435000, China.
Poult Sci. 2021 Feb;100(2):1283-1290. doi: 10.1016/j.psj.2020.10.034. Epub 2020 Nov 4.
The objective of this study was to investigate the influence of meat temperature on moisture loss, muscle water properties, and protein profiles in broiler pectoralis major with the severe woody breast (WB) condition. Broiler breast samples were collected from a commercial plant and sorted into normal, WB, and pale, soft, and exudative (PSE). Temperature treatments included 23°C, 40°C, 53°C, 57°C, 68°C, and 90°C based on denaturation of major muscle protein types during heating. Moisture loss was estimated with weight changes, water properties were measured with time-domain nuclear magnetic resonance measurements, and protein profiles were determined with SDS electrophoresis gel. There were no differences in moisture loss between 3 groups at meat temperature 23°C, 40°C, and 57°C. Moisture loss of WB samples was greater than normal and PSE at either 68°C or 90°C; however, it was the least at 53°C. Only close changing trend was noted between the intramyofibrillar water (T) reduction and moisture loss. The extramyofibrillar (T) water content and reduction in WB meat during heating were consistent greater, and electrophoretic profiles differed among 3 muscle conditions. Data suggest that greater reductions in intramyofibrillar and extramyofibrillar water are responsible for the increased moisture loss in WB meat at higher temperature.
本研究旨在探讨严重木质鸡胸肉（WB）条件下，肉温对肉鸡胸大肌水分损失、肌肉水特性和蛋白质谱的影响。从商业工厂收集鸡胸肉样本，并根据加热过程中主要肌肉蛋白类型的变性将其分为正常、WB 和苍白、松软和渗出（PSE）。温度处理包括 23°C、40°C、53°C、57°C、68°C 和 90°C。根据重量变化估算水分损失，通过时域核磁共振测量测量水特性，通过 SDS 电泳凝胶确定蛋白质谱。在 23°C、40°C 和 57°C 的肉温下，3 组间的水分损失没有差异。WB 样品的水分损失在 68°C 或 90°C 时大于正常和 PSE；然而，在 53°C 时最小。仅注意到肌原纤维内水（T）减少与水分损失之间的密切变化趋势。在加热过程中，WB 肉中的肌原纤维外（T）水含量和减少量始终较大，并且 3 种肌肉条件的电泳谱图不同。数据表明，在较高温度下，肌原纤维内和肌原纤维外水的较大减少是导致 WB 肉水分损失增加的原因。
