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KMID : 1024620110310050676
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Food Science of Animal Resources
2011 Volume.31 No. 5 p.676 ~ p.683
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Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20℃
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Yu Long-Hao
Lee Eui-Soo
Chen Hong-Sheng
Jeong Jong-Youn
Choi Yun-Sang
Lim Dong-Gyun
Kim Cheon-Jei
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Abstract
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The aim of this study was to compare the physicochemical changes of hot-boned chicken breast and leg muscles. Chicken breast and leg muscles from 56 broilers were excised within a 15 min post-mortem (PM) and stored at 20℃. Physicochemical traits were determined at 0.5, 6, 12, and 24 h PM. The ultimate pH of leg muscle was higher than that of breast muscle (p<0.05). The content of glycogen in the breast muscle was relatively higher than that in the leg muscle until 6 h PM (p<0.05). R-values showing rigor mortis of breast and leg muscles were completed after or before 6 h PM. Breast muscle had less cooking loss than leg muscle (p<0.05). Drip loss did not significantly differ between breast and leg muscles with the exception of that at 6 h PM. The sarcomere length of leg muscle was relatively longer than that of breast muscle (p<0.05). The MFI of leg muscle was significantly lower than that of breast muscle (p<0.05). The shear force of leg muscle was lower than that of breast muscle at 6 and 12 h PM (p<0.05); however, that of both muscles did not significantly differ at 24 h PM.
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KEYWORD
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broiler chicken, hot-boning, sarcomere length, myofibrillar fragmentation index, meat tenderness
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