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Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast

This study investigated postmortem muscle protein degradation and myowater properties in broiler breasts afflicted with the Spaghetti Meat (SM) myopathy during 7 days of storage. Severe SM and unaffected (NORM) breast fillets were analyzed at days 0, 3, and 7 postmortem for TD-NMR myowater traits, m...

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Autores principales: Tasoniero, Giulia, Zhuang, Hong, Bowker, Brian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9240622/
https://www.ncbi.nlm.nih.gov/pubmed/35784896
http://dx.doi.org/10.3389/fphys.2022.894544
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author Tasoniero, Giulia
Zhuang, Hong
Bowker, Brian
author_facet Tasoniero, Giulia
Zhuang, Hong
Bowker, Brian
author_sort Tasoniero, Giulia
collection PubMed
description This study investigated postmortem muscle protein degradation and myowater properties in broiler breasts afflicted with the Spaghetti Meat (SM) myopathy during 7 days of storage. Severe SM and unaffected (NORM) breast fillets were analyzed at days 0, 3, and 7 postmortem for TD-NMR myowater traits, myofibrillar protein profiles, calpain activity, free calcium, and desmin and troponin-T degradation patterns. Only at day 0, muscle histology, fiber size and sarcomere length were assessed on multiple fillet portions. In SM breasts, the intramyofibrillar water population exhibited longer relaxation times (p = 0.0172) and a lower proportion (p = 0.0118) compared to NORM. SM had a greater proportion of extramyofibrillar water (p = 0.0080) possessing a longer relaxation time (p = 0.0001). Overall, the SM myopathy had only a minor impact on the myofibrillar proteins profiles and did not affect either free calcium concentration, calpain activity, or the degradation of desmin and TnT, while storage time strongly affected all the traits measured. At microscopic level, muscle tissue from SM fillets exhibited the typical indicators of myodegeneration mostly in the superficial-cranial portion of the breast, while fiber size and sarcomere length were similar between the two muscle conditions irrespectively from the portion considered. The lack of overall significant interaction effects between muscle condition and storage period suggested that SM and NORM breast meat experience similar proteolytic and physical changes during the postmortem period.
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spelling pubmed-92406222022-06-30 Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast Tasoniero, Giulia Zhuang, Hong Bowker, Brian Front Physiol Physiology This study investigated postmortem muscle protein degradation and myowater properties in broiler breasts afflicted with the Spaghetti Meat (SM) myopathy during 7 days of storage. Severe SM and unaffected (NORM) breast fillets were analyzed at days 0, 3, and 7 postmortem for TD-NMR myowater traits, myofibrillar protein profiles, calpain activity, free calcium, and desmin and troponin-T degradation patterns. Only at day 0, muscle histology, fiber size and sarcomere length were assessed on multiple fillet portions. In SM breasts, the intramyofibrillar water population exhibited longer relaxation times (p = 0.0172) and a lower proportion (p = 0.0118) compared to NORM. SM had a greater proportion of extramyofibrillar water (p = 0.0080) possessing a longer relaxation time (p = 0.0001). Overall, the SM myopathy had only a minor impact on the myofibrillar proteins profiles and did not affect either free calcium concentration, calpain activity, or the degradation of desmin and TnT, while storage time strongly affected all the traits measured. At microscopic level, muscle tissue from SM fillets exhibited the typical indicators of myodegeneration mostly in the superficial-cranial portion of the breast, while fiber size and sarcomere length were similar between the two muscle conditions irrespectively from the portion considered. The lack of overall significant interaction effects between muscle condition and storage period suggested that SM and NORM breast meat experience similar proteolytic and physical changes during the postmortem period. Frontiers Media S.A. 2022-06-15 /pmc/articles/PMC9240622/ /pubmed/35784896 http://dx.doi.org/10.3389/fphys.2022.894544 Text en Copyright © 2022 Tasoniero, Zhuang and Bowker. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Physiology
Tasoniero, Giulia
Zhuang, Hong
Bowker, Brian
Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast
title Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast
title_full Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast
title_fullStr Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast
title_full_unstemmed Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast
title_short Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast
title_sort biochemical and physicochemical changes in spaghetti meat during refrigerated storage of chicken breast
topic Physiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9240622/
https://www.ncbi.nlm.nih.gov/pubmed/35784896
http://dx.doi.org/10.3389/fphys.2022.894544
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