|
KMID : 1024620100300020261
|
|
Food Science of Animal Resources
2010 Volume.30 No. 2 p.261 ~ p.268
|
|
|
Effects of Environmental Temperature and Antibiotic Substitute on Quality of Chicken Breast Meat
|
|
Kang Geun-Ho
Kim Sang-Ho
Kim Ji-Hyuk
Kang Hwan-Ku
Kim Dong-Wook
Cho Soo-Hyun
Seong Pil-Nam
Park Beom-Young
Kim Dong-Hun
|
|
|
Abstract
|
|
|
This study was conducted to investigate the effects of environmental temperature (ET; 21oC and 32oC) and antibiotic substitute conditions on meat quality of chicken breast during cold storage. Seven treatments were as follows; T1, ET 21oC + antibiotics (+); T2, ET 21oC + antibiotics (-); T3, ET 32oC + antibiotics (+); T4, ET 32oC + antibiotics (-); T5, ET 32oC + 0.1% Lactobacillus; T6, ET 32oC + 0.1% medicinal plant extract; T7, ET 32oC + 0.1% essential oil. T7 had a higher
(p<0.05) pH at 72 h post-slaughter value when compared to the other treatments. The CIE b* value of treatments at ET 32oC showed significantly (p<0.05) higher when compared to the treatments at 21oC. T7 also had significantly (p<0.05) lower TBARS values than the other treatments as the storage time increased. T6 contained significantly (p<0.05) higher extractability of salt-soluble protein contents than the other treatments. The results from SDS-PAGE showed that the actin protein decreased for ET treatments at 32oC. The concentration of actin protein was not significantly different among T1, T2 and T7. Therefore, these result suggested that the antibiotic alternative with essential oil was effective under the high environmental temperature (32oC) for chicken meat production.
|
|
|
KEYWORD
|
|
|
chicken meat, environmental temperature, antibiotic substitute, Lactobacillus, essential oil
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|