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Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times

The study aimed to understand whether deboning time contributes to the altered texture attributes of wooden breast (WB) fillets. To this purpose, 30 unaffected (NORM) and 30 severely affected (WB) carcasses were selected at 15 min postmortem (PM) and allotted into treatments with different deboning...

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Autores principales: Tasoniero, Giulia, Bowker, Brian, Zhuang, Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597905/
https://www.ncbi.nlm.nih.gov/pubmed/32731997
http://dx.doi.org/10.1016/j.psj.2020.04.028
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author Tasoniero, Giulia
Bowker, Brian
Zhuang, Hong
author_facet Tasoniero, Giulia
Bowker, Brian
Zhuang, Hong
author_sort Tasoniero, Giulia
collection PubMed
description The study aimed to understand whether deboning time contributes to the altered texture attributes of wooden breast (WB) fillets. To this purpose, 30 unaffected (NORM) and 30 severely affected (WB) carcasses were selected at 15 min postmortem (PM) and allotted into treatments with different deboning times: A (5 NORM + 5 WB; right fillets deboned at 15 min PM), B (5 NORM + 5 WB; right fillets deboned at 3 h PM), and C (5 NORM + 5 WB; right fillets deboned at 6 h PM). Left fillets from each carcass were deboned at 24 h PM. Multiple instrumental texture analyses were performed on the cranial-middle portion of the Pectoralis major muscles. Irrespective of deboning time, all fillets were subjected to a single 30% compression in the raw state at 24 h PM. All fillets were cooked at 24 h PM and subjected to shear force assessments at 48 h PM using blunt Meullenet-Owens razor shear, Meullenet-Owens razor shear, and Warner-Bratzler shear force. Using an ANOVA mixed model, deboning time was evaluated as a fixed effect within muscle condition (sampling session and carcass ID as random effects). Compression force assessment of raw meat at 24 h PM showed that WB fillets exhibited the greatest hardness when they were deboned at 6 h PM (15 min = 35.4 N; 3 h = 30.9 N; 6 h = 48.0 N; 24 h = 30.6 N; P < 0.05). Differently, deboning time had no effect (P > 0.05) on raw compression force values in NORM fillets. In cooked NORM fillets, shear force values were the greatest in fillets deboned at 15 min, and shear force gradually declined with deboning time through 24 h PM. On the contrary, no changes (P > 0.05) in shear values due to different deboning times were observed in cooked WB meat regardless of shear method. These results suggest that early PM changes in breast muscles and their influence on meat texture are different between normal and WB fillets.
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spelling pubmed-75979052020-11-03 Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times Tasoniero, Giulia Bowker, Brian Zhuang, Hong Poult Sci Processing and Products The study aimed to understand whether deboning time contributes to the altered texture attributes of wooden breast (WB) fillets. To this purpose, 30 unaffected (NORM) and 30 severely affected (WB) carcasses were selected at 15 min postmortem (PM) and allotted into treatments with different deboning times: A (5 NORM + 5 WB; right fillets deboned at 15 min PM), B (5 NORM + 5 WB; right fillets deboned at 3 h PM), and C (5 NORM + 5 WB; right fillets deboned at 6 h PM). Left fillets from each carcass were deboned at 24 h PM. Multiple instrumental texture analyses were performed on the cranial-middle portion of the Pectoralis major muscles. Irrespective of deboning time, all fillets were subjected to a single 30% compression in the raw state at 24 h PM. All fillets were cooked at 24 h PM and subjected to shear force assessments at 48 h PM using blunt Meullenet-Owens razor shear, Meullenet-Owens razor shear, and Warner-Bratzler shear force. Using an ANOVA mixed model, deboning time was evaluated as a fixed effect within muscle condition (sampling session and carcass ID as random effects). Compression force assessment of raw meat at 24 h PM showed that WB fillets exhibited the greatest hardness when they were deboned at 6 h PM (15 min = 35.4 N; 3 h = 30.9 N; 6 h = 48.0 N; 24 h = 30.6 N; P < 0.05). Differently, deboning time had no effect (P > 0.05) on raw compression force values in NORM fillets. In cooked NORM fillets, shear force values were the greatest in fillets deboned at 15 min, and shear force gradually declined with deboning time through 24 h PM. On the contrary, no changes (P > 0.05) in shear values due to different deboning times were observed in cooked WB meat regardless of shear method. These results suggest that early PM changes in breast muscles and their influence on meat texture are different between normal and WB fillets. Elsevier 2020-05-28 /pmc/articles/PMC7597905/ /pubmed/32731997 http://dx.doi.org/10.1016/j.psj.2020.04.028 Text en © 2020 Published by Elsevier Inc. on behalf of Poultry Science Association Inc. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Processing and Products
Tasoniero, Giulia
Bowker, Brian
Zhuang, Hong
Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times
title Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times
title_full Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times
title_fullStr Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times
title_full_unstemmed Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times
title_short Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times
title_sort research note: texture characteristics of wooden breast fillets deboned at different postmortem times
topic Processing and Products
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597905/
https://www.ncbi.nlm.nih.gov/pubmed/32731997
http://dx.doi.org/10.1016/j.psj.2020.04.028
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