Changes in poultry meat microstructure during chilled storage
2008
Ramane, K., Latvia Univ. of Agriculture, Jelgava (Latvia) | Klava, D., Latvia Univ. of Agriculture, Jelgava (Latvia) | Galoburda, R., Latvia Univ. of Agriculture, Jelgava (Latvia)
Researchers have found that morphology of muscle structure (original or after processing) is closely related to meat tenderness, which is very important attribute for consumer. The aim of the study was to evaluate changes in microstructure of poultry meat during the chilled storage. In the study, the cross-cut microstructure of parents stock hen and broiler muscles were analyzed during the storage at + 1 +- 0.5 °C temperature. The changes were determined for the following muscles: musculus pectoralis and pars praeacetabularis musculus iliotibialis lateralis in seven hours after slaughter and on the 7th day of storage. Parents’ stock (PS) hens were slaughtered on 61st week, but broilers at the age of 42 days (on the 6th week). The decrease in area of muscle fibres of hens and broilers' musculus pectoralis was found in both types of meat when comparing the sample on 7th hour and 7th day, but the smaller decrease was observed in broilers meat. Comparing muscle fibre area of broiler and hen pars praeacetabularis musculus iliotibialis lateralis [musculus biceps femoris] in hen meat it was reduced in higher proportion, but the distance between the fibres was increased reaching similar values for both sample types.
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