期刊
POULTRY SCIENCE
卷 96, 期 3, 页码 738-746出版社
ELSEVIER
DOI: 10.3382/ps/pew329
关键词
heat stress; slaughter processing; chicken meat quality; carbohydrate metabolism
资金
- National Natural Science Fund of China [31401518]
- Agro-Scientific Research in the Public Interest [201303083]
This study investigated the effects of acute heat stress and slaughter processing on poultry meat quality and carbohydrate metabolism. Broilers (200) were randomly divided into 2 groups receiving heat stress (HS; 36 degrees C for one h), compared to a non-stressed control (C). At slaughter, each group was further divided into 2 groups for slaughter processing (L = laboratory; F = commercial factory). L group breasts were removed immediately after bleeding without carcass scalding or defeathering, and stored at 4 degrees C. F group broilers were scalded (60 degrees C, 45 s) after bleeding and defeathering. Then the breasts were removed and cooled in ice water until the core temperature was <= 4 degrees C. Rates of Pectoralis core temperature and pH decline were changed by slaughter processing, but only HS affected ultimate pH in group L. HS muscles had higher L* values (P < 0.05) than controls at 24 h postmortem. Laboratory processing hotdeboning increased drip loss, which resulted in a lower cooked loss (P < 0.05). Postmortem glycolysis was affected only by HS. The speed of lactic acid accumulation and glycogen degradation was faster in the HS group than controls at 5 min postmortem. During storage the glycolysis rates were not different (P > 0.05). Sarcoplasmic protein solubility was higher in F processed birds (P < 0.05). HS decreased the solubility of myofibrillar and total protein in the L-slaughtered birds. Thus, HS caused a higher frequency of accelerated muscle glycolysis than controls. Factory processing (chilling) could not completely eliminate the effects of accelerated glycolysis caused by pre-slaughter HS.
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