Journal
POULTRY SCIENCE
Volume 84, Issue 5, Pages 797-802Publisher
POULTRY SCIENCE ASSOC INC
DOI: 10.1093/ps/84.5.797
Keywords
chicken meat; pale, soft, exudative; microstructure; poultry; protein
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The effects of chicken breast meat lightness value (L*) on microstructure, protein extraction, and marinating and tumbling was investigated. Pale soft, and exudative (PSE) meat (L* = 57.7, pH 5.72) showed significantly lower salt soluble protein extraction with less heavy myosin chains compared with dark, firm, and dry (DFD) meat (L* = 44.8, pH 6.27). The PSE meat showed larger intercellular spaces among muscle fibers and bundles compared with normal and DFD meat. Marinated and tumbled PSE breast fillets had higher unbound brine compared with the other meats. Further cooking resulted in lower yield and higher shear force values for the PSE meat compared with normal and DFD fillets.
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