Cargando…

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

BACKGROUND: Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits...

Descripción completa

Detalles Bibliográficos
Autores principales: Karunanayaka, Deshani S., Jayasena, Dinesh D., Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4959054/
https://www.ncbi.nlm.nih.gov/pubmed/27458523
http://dx.doi.org/10.1186/s40781-016-0110-8
_version_ 1782444364393349120
author Karunanayaka, Deshani S.
Jayasena, Dinesh D.
Jo, Cheorun
author_facet Karunanayaka, Deshani S.
Jayasena, Dinesh D.
Jo, Cheorun
author_sort Karunanayaka, Deshani S.
collection PubMed
description BACKGROUND: Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. METHOD: A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. RESULTS: The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). CONCLUSIONS: These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.
format Online
Article
Text
id pubmed-4959054
institution National Center for Biotechnology Information
language English
publishDate 2016
publisher BioMed Central
record_format MEDLINE/PubMed
spelling pubmed-49590542016-07-26 Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast Karunanayaka, Deshani S. Jayasena, Dinesh D. Jo, Cheorun J Anim Sci Technol Research BACKGROUND: Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. METHOD: A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. RESULTS: The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). CONCLUSIONS: These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat. BioMed Central 2016-07-25 /pmc/articles/PMC4959054/ /pubmed/27458523 http://dx.doi.org/10.1186/s40781-016-0110-8 Text en © The Author(s). 2016 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research
Karunanayaka, Deshani S.
Jayasena, Dinesh D.
Jo, Cheorun
Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
title Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
title_full Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
title_fullStr Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
title_full_unstemmed Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
title_short Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
title_sort prevalence of pale, soft, and exudative (pse) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
topic Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4959054/
https://www.ncbi.nlm.nih.gov/pubmed/27458523
http://dx.doi.org/10.1186/s40781-016-0110-8
work_keys_str_mv AT karunanayakadeshanis prevalenceofpalesoftandexudativepseconditioninchickenmeatusedforcommercialmeatprocessinganditseffectonroastedchickenbreast
AT jayasenadineshd prevalenceofpalesoftandexudativepseconditioninchickenmeatusedforcommercialmeatprocessinganditseffectonroastedchickenbreast
AT jocheorun prevalenceofpalesoftandexudativepseconditioninchickenmeatusedforcommercialmeatprocessinganditseffectonroastedchickenbreast