Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition

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 degrees C, 40 degrees C, 53 degrees C, 57 degrees C, 68 degrees C, and 90 degrees 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 degrees C, 40 degrees C, and 57 degrees C. Moisture loss of WB samples was greater than normal and PSE at either 68 degrees C or 90 degrees C; however, it was the least at 53 degrees C. Only close changing trend was noted between the intramyofibrillar water (T-21) reduction and moisture loss. The extramyofibrillar (T-22) 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.

Automated summary

This study aimed to investigate the effect of meat temperature on moisture loss in broiler pectoralis major with severe woody breast condition. The results showed that moisture loss was greater in WB samples at 68°C and 90°C compared to normal and PSE samples, but lowest at 53°C. Furthermore, the research indicated that extramyofibrillar water reduction was greater in WB meat during heating, leading to increased moisture loss.