POSTMORTEM PHYSICOCHEMICAL CHANGES AND MEAT QUALITIES OF HOT BONED CHICKEN BREAST AND LEG MUSCLES DURING STORAGE AT 20°C

摘要

IntroductionMuscles consist of different fibres which possess diverse chemic and physical characteristics. Normally, red muscle contains more water and fat, but less protein, than white muscle, and shows a higher final pH (Vega-Warner et al, 1999). While white muscle contains more glycolysis enzyme which is able to stimulate reaction rapidly, speed up pH decline and accelerate meat into rigor mortis. (Farouk and Lovatt. 2000). But, Geesink et al (1995) reported that the decrease rate of pH was not only related with the variety of myofibrils, bat also with the decrease rate of muscle temperature. The breast muscle of chicken meat contains higher ratio of white fibres, but leg muscle is comprised of higher contents of red fibres. From the previous report, there have been many researches conducted on hot-boned pig, beef, sheep and turkey (van Laack and Smulders, 1992; Molette, et al., 2003; Toohey and Hopkins, 2006; White, et al., 2006). But only a few reports were found on chicken meats. Hence, the experiment was carried out in order to understand the effect of storage on hot-boning chicken breast and leg muscle and the meat quality at 20 °C.