Relationship between muscle biochemical and meat quality properties of early deboned broiler breasts

Journal of Applied Poultry Research

Volumn 5, Issue 2, 1996, Pages 126-133

  Papinaho, P A ^a   Ruusunen, M H ^a   Suuronen, T ^a   Fletcher, D L ^b  

^a Department of Food Technology ^*  (Finland)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Biochemical parameters; Broiler breast muscle; Histological parameters; Meat quality

Indexed keywords

EID: 0030509375     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/5.2.126     Document Type: Article

References (47)

1. Sczcesniak, A.S. and K.W. Torgeson, 1965. Methods of meat texture measurement viewed from the background of factors affecting tenderness. Adv. Food Res. 14:33-165.
2. Forrest, J.C., E.D. Aberle, H.B. Hedrick, M.D. Judge, and R.A. Merkel, 1975. Principles of Meat Science. W.H. Freeman & Company, San Francisco, CA.
3. Carpenter, Z.L., R.G. Kauffman, R.W. Bray, and K.G. Weckel, 1965. Interrelationships of muscle color and other pork quality traits. Food Tech. 19:1424-1426.
4. Bouton, P.E. and P.V. Harris, 1972. A comparison of some objective methods used to assess meat tenderness. J. Food Sci. 37:218-221.
5. Cross, H.R., Z.L. Carpenter, and G.C. Smith, 1973. Effects of intramuscular collagen and elastin on bovine muscle tenderness. J. Food Sci. 38:998-1003.
6. Tornberg, E., A. Andersson, Å. Göransson, and G. von Seth, 1993. Water and fat distribution in pork in relation to sensory properties. Pages 239-256 in: Pork Quality: Genetic and Metabolic Factors. E. Puolanne, D.I. Demeyer, M. Ruusunen, and S. Ellis, eds. Redwood Books, Trowbridge, UK.
7. Lowe, B., 1948. Factors affecting the palatability of poultry with emphasis on histological post-mortem changes. Adv. Food Res. 1:203-256.
8. Koonz, C.H., M.I. Darrow, and E.O. Essary, 1954. Factors influencing tenderness of principal muscles composing the poultry carcass. Food Tech. 8:97-100.
9. Pool, M.F., D. deFremery, A.A. Campbell, and A.A. Klose, 1959. Poultiy tenderness. II. Influence of processing on tenderness of chickens. Food Tech. 13:25-29.
10. Klose, A.A., M.F. Pool, M.B. Wiele, H.L. Hanson, and H. Lineweaver, 1959. Poultry tenderness. I. Influence of processing on tenderness of turkeys. Food Tech. 13:20-24.
11. Scholtyssek, A.S. and A.A. Klose, 1967. Sources of variability in turkey tenderness. Poultry Sci. 46:936-938.
12. Olympus Optical Co. GmbH, Postfach 104908, 20034 Hamburg, Germany.
13. Brooke, M.H. and K.K. Kaiser, 1970. Muscle fiber types: How many and what kind? Arch. Neurol. 123:369-379.
14. Novikoff, A.B., W.-Y. Shin, and J. Drucker, 1961. Mitochondrial localization of oxidative enzymes: Staining results with two tetrazolium salts. J. Biophys. Biochem. Cytol. 9:47-61.
15. Ashmore, C.R. and L. Doerr, 1971. Comparative aspects of muscle fiber types in different species. Exp. Neurol 31:408-418.
16. Andersen, P., 1975. Capillary density in skeletal muscle of man. Acta Physiol. Scand. 95:203-205.
17. Thomas Scientific, Swedesboro, NJ 08085-6011.
18. Perkin-Elmer Corp., Norwalk, CT 06859.
19. Sigma Chemical Co., St. Louis, MO 63178-9916.
20. Srere, P.A., 1969. Citrate synthase. Methods of Enzymology 13:3-5.
21. Boehringer Mannheim GmbH, Mannheim, Germany.
22. Monin, G. and P. Sellier, 1985. Pork of low technological quality with normal rate of muscle pH fall in the immediate post-mortem period: The case of the hampshire breed. Meat Sci. 13:49-63.
23. Jeacocke, R.E., 1977. Continuous measurement of the pH of beef muscle in intact beef carcasses. J. Food Tech. 12:375-386.
24. Honikel, K.O. and C. Fischer, 1977. A rapid method for the detection of PSE and DFD porcine muscles. J. Food Sci. 42:1633-1636.
25. Minolta Chroma Meter CR-200, Minolta Camera Co. Ltd., Azuchi-Machi, Higashi-Ku, Osaka, Japan.
26. Instron Crop., High Wycombe, England.
27. Spearman correlations within biochemical and meat quality parameters were calculated using the CORR procedure and principal component analysis with the PRINCOMP procedure of SAS/STAT® program.
28. SAS Institute, Inc., 1994. SAS User's Guide for Personal Computers. Release 6.08. SAS Institute, Inc., Cary, NC.
29. Smith, D.P. and D.L. Fletcher, 1988. Chicken breast muscle fiber type and diameter as influenced by age and intramuscular location. Poultry Sci. 67:908-913.
30. Suzuki, A., 1978. Histochemistry of the chicken skeletal muscles. II. Distribution and diameter of three fiber types. Tohoku J. Agric. Res. 29:38-41.
31. Barnard, E.A., J.M. Lyles, and J.A. Pizzey, 1982. Fibre types in chicken skeletal muscles and their changes in muscular dystrophy. J. Physiol. 331:333-354.
32. Sams, A.R. and D.M. Janky, 1990. Simultaneous histological determination of three fiber types in single sections of broiler skeletal muscles. Poultry Sci. 69:1433-1436.
33. George, J.C. and R.M. Nalk, 1957. Studies on the structure and physiology of the flight muscles of birds. 1. The variations in the structure of the pectoralis major muscle of a few representative types and their significance in the respective modes of flight. J. Anim. Morph. Physiol. 4:23-32.
34. Smith, D.P., D.L. Fletcher, R.J. Buhr, and R.S. Beyer, 1993. Pekin duckling and broiler chicken pectoralis major muscle structure and composition. Poultry Sci. 72:202-208.
35. Kiessling, K.H., 1976. Metabolism of avian twitch and tonus muscle. Comp. Biochem. Physiol. 54:413-417.
36. Kiessling, K.H., 1977. Muscle structure and function in the goose, quail, pheasant, guinea hen, and chicken. Comp. Biochem. Physiol. 7:287-292.
37. Talesara, G.C and G. Goldspink, 1978. A combined histochemical and biochemical study of myofibrillar ATPase in pectoral, leg, and cardiac muscle of several species of birds. Histochem. J. 10:695-710.
38. Suzuki, A., T. Tsuchiya, S. Ohwada, and H. Tamate, 1985. Distribution of myofiber types in thigh muscles of chickens. J. Morphol. 185:145-154.
39. Ono, Y., H. Iwamoto, and H. Takahara, 1993. The relationship between muscle growth and the growth of different fiber types in the chickens. Poultry Sci. 72:568-576.
40. Brackenbury, J.H. and S.A. Holloway, 1991. Age and exercise effects on mitochondrial density and capillary fibre ratio in bird leg muscle. Br. Poultry Sci. 32:645-653.
41. Sosnicki, A.A., R.G. Cassens, R.J. Vimini, and M.L. Greaser, 1991. Distribution of capillaries in normal and ischemic turkey skeletal muscle. Poultry Sci. 70:343-348.
42. Papa, C.M. and D.L. Fletcher, 1988. Pectoralis muscle shortening and rigor development at different locations within the broiler breast. Poultry Sci. 67:635-640.
43. Essén-Gustavsson, B. and S. Fjelkner-Modig, 1985. Skeletal muscle characteristics in different breeds of pigs in relation to sensory properties of meat. Meat Sci. 13:33-47.
44. Fernandez, X., M. Mågård, and E. Tornberg, 1992. The variation in pig muscle glycolytic potential during lairage: An in vivo study. Meat Sci. 32:81-91.
45. Papinaho, P.A. and D.L. Fletcher, 1995. Effects of electrical stunning duration on post-mortem rigor development and broiler breast meat tenderness. J. Muscle Foods 6:1-8.
46. Papinaho, P.A., D.L. Fletcher, and R.J. Buhr, 1995. Effect of electrical stunning amperage and perimortem struggle on broiler breast rigor development and meat quality. Poultry Sci. 74:1533-1539.
47. Khan, A.W. and R. Nakamura, 1970. Effects of pre- and post-mortem glycolysis on poultry tenderness. J. Food Sci. 35:266-267.