Young L L, Northcutt J K, Lyon C E
Richard B. Russell Agricultural Research Center, USDA, Agricultural Research Service, Athens, Georgia 30613-5677, USA.
Poult Sci. 1996 May;75(5):677-81. doi: 10.3382/ps.0750677.
The objective of this research was to determine effects of stunning duration and polyphosphates on color, pH, and texture of chicken breast meat. Sixty broiler chickens were electrically stunned for 2 to 10 s in 2-s intervals and then slaughtered. Left and right Pectoralis major muscles were excised 1 h post-mortem. The left muscles (treated) were treated with a sodium tripolyphosphate salt solution, and the right muscles (controls) were treated with a salt solution alone. All muscles were cooked to an endpoint temperature of 72 C in a 95 C water bath. Measurements of muscle pH were taken on the meat 1 h post-mortem, after treating, and after cooking. Color values and Warner-Bratzler shear values were evaluated on each cooked meat sample. As stunning time increased, pH increased at 1 h post-mortem but treating with either of the solutions eliminated this trend. Muscle pH also increased upon cooking except in the polyphosphate-treated muscles, because the latter muscles achieved maximum pH prior to cooking. Stunning had no apparent effect on color values of the cooked meat; however, polyphosphate treatment resulted in meat that was darker and less red than controls. Longer stunning times resulted in greater shear values but polyphosphates did not affect Warner-Bratzler results. Taken together, these data suggest that processing variables that affect muscle pH also affect quality attributes.
本研究的目的是确定致昏持续时间和多聚磷酸盐对鸡胸肉颜色、pH值和质地的影响。60只肉鸡以2秒的间隔进行2至10秒的电击致昏，然后宰杀。死后1小时切除左右胸大肌。左侧肌肉（处理组）用三聚磷酸钠盐水溶液处理，右侧肌肉（对照组）仅用盐溶液处理。所有肌肉均在95℃水浴中煮至最终温度72℃。在死后1小时、处理后和烹饪后对肉进行肌肉pH值测量。对每个熟肉样品评估颜色值和沃纳-布拉茨勒剪切值。随着致昏时间增加，死后1小时pH值升高，但用任何一种溶液处理均可消除这种趋势。除了用多聚磷酸盐处理的肌肉外，烹饪后肌肉pH值也会升高，因为后者在烹饪前达到了最高pH值。致昏对熟肉的颜色值没有明显影响；然而，多聚磷酸盐处理导致肉比对照组颜色更深且红色更淡。致昏时间越长，剪切值越大，但多聚磷酸盐不影响沃纳-布拉茨勒结果。综上所述，这些数据表明影响肌肉pH值的加工变量也会影响品质属性。
