PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breasts Pectoralis Muscles During Early Storage
Version 1
: Received: 7 March 2023 / Approved: 8 March 2023 / Online: 8 March 2023 (09:02:27 CET)
How to cite:
Zhu, X.; Puolanne, E.; Ertbjerg, P. Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breasts Pectoralis Muscles During Early Storage. Preprints2023, 2023030153. https://doi.org/10.20944/preprints202303.0153.v1.
Zhu, X.; Puolanne, E.; Ertbjerg, P. Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breasts Pectoralis Muscles During Early Storage. Preprints 2023, 2023030153. https://doi.org/10.20944/preprints202303.0153.v1.
Cite as:
Zhu, X.; Puolanne, E.; Ertbjerg, P. Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breasts Pectoralis Muscles During Early Storage. Preprints2023, 2023030153. https://doi.org/10.20944/preprints202303.0153.v1.
Zhu, X.; Puolanne, E.; Ertbjerg, P. Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breasts Pectoralis Muscles During Early Storage. Preprints 2023, 2023030153. https://doi.org/10.20944/preprints202303.0153.v1.
Abstract
A recently identified broiler myopathy known as wooden breast (WB) is predominantly found in the pectoralis major muscle of fast-growing broiler hybrids and is causing significant losses to the poultry industry. The aim of this study was to investigate the effects of WB syndrome on raw meat texture, purge loss and thermal properties of intramuscular connective tissue of pectoralis major muscle in the early post-mortem period. Results showed that WB muscles at 1d postmortem was associated with significantly increased stiffness and significantly increased purge loss compared to normal muscles (NB). However, at 3d postmortem, these parameters did not differ between the two groups. Insoluble and total collagen content was significantly higher in WB muscles compared to NB muscles, and the extractability of intramuscular connective tissue (IMCT) was also higher and remained stable in the early postmortem period. These were coincided with significantly lower protein content in the sarcoplasmic protein fraction and myofibrillar protein fraction of WB muscles compared to NB muscles (P < 0.05). The IMCT of these two groups showed different thermal properties, as the enthalpy of denaturation (ΔH) was significantly lower in WB muscles compared to NB muscles. The WB syndrome had a great effect on the texture and connective tissue properties of the meat compared to normal muscle, with a tendency for having a lower water holding capacity and higher raw meat hardness
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
