期刊
BRITISH POULTRY SCIENCE
卷 53, 期 3, 页码 351-359出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/00071668.2012.695335
关键词
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资金
- Natural Science and Engineering Research Council (NSERC, Ottawa, Ontario, Canada)
- Agriculture and Agri-Food Canada (Ottawa, Ontario, Canada)
- Saskatchewan Chicken Industry Development Fund (Saskatoon, Saskatchewan, Canada)
- Alberta Farm Animal Care (Calgary, Alberta, Canada)
- Chicken Farmers of Saskatchewan (Saskatoon, Saskatchewan, Canada)
- Alberta Chicken Producers (Edmonton, Alberta, Canada)
- Poultry Industry Council (Guelph, Ontario, Canada)
- Lilydale Foods Inc. (Edmonton, Alberta, Canada)
1. A study was designed to characterise dark, firm, dry (DFD) breast meat resulting from cold exposure of broilers and compare its properties with normal breast meat from cold-stressed and control birds. 2. A total of 140 broilers were selected from 5- and 6-week-old birds exposed to cold temperatures ranging from -18 to -4 degrees C, or a control temperature of +20 degrees C for 3 h in an environmental chamber. Half of these birds were slaughtered immediately following the cold exposure and the other half were given 2 h of lairage. 3. Breast meat samples were categorised based on ultimate pH (pH(u)) and colour L* (lightness) values into normal (5.7 <= pH(u) <= 6.1; 46 <= L* <= 53) breast meat from control (control-normal) or cold-stressed (cold-normal) birds, and DFD (pH(u) > 6.1; L* < 46) breast meat, which only occurred in cold-stressed birds (cold-DFD). 4. Residual glycogen was not different between cold-DFD and control-normal breast meat. Lactate concentration was lower in cold-DFD compared with control-normal breast meat. Lactate concentration almost tripled for all the samples by 30 h post-mortem, which resulted in a drop in pH of normal meat, but did not have any effect on pH of DFD breast meat. Glycolytic potential at both 5 min and 30 h postmortem was lower in DFD breast meat compared with the normal breast meat from both cold-stressed and control birds. 5. Cold-DFD breast meat was significantly darker, with higher pH(u), lower cook loss, higher water-binding capacity and processing cook yield than cold-normal and control-normal breast meat, which were not different from each other.
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