Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat
ABSTRACT: The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping (WS) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking (OV) and sous-vide (SV) cooking methods on objective texture parame...
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doaj-5f416e5ffdb84bbc8f74957a4c4cf5982021-07-01T04:31:02ZengElsevierPoultry Science0032-57912021-07-011007101177Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meatBoin Lee0Chun Ho Park1Changsu Kong2Young Soon Kim3Young Min Choi4Department of Animal Sciences, Kyungpook National University, Sangju, South KoreaDepartment of Integrated Biomedical and Life Sciences, Korea University, Seoul, South Korea; Department of Hotel and Food Service Culinary Art, Daejeon Health Institute of Technology, Daejeon, South KoreaDepartment of Animal Sciences, Kyungpook National University, Sangju, South KoreaDepartment of Integrated Biomedical and Life Sciences, Korea University, Seoul, South KoreaDepartment of Animal Sciences, Kyungpook National University, Sangju, South Korea; Corresponding author:ABSTRACT: The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping (WS) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking (OV) and sous-vide (SV) cooking methods on objective texture parameters and sensory quality characteristics of the normal and WS chicken breast meats. Results showed that the WS condition broilers had higher body and breast weights (P < 0.001), and a greater area of muscle fiber than the normal broilers (P < 0.001). The WS fresh fillets exhibited a lower preference of visual appearance compared to the normal fillets (P < 0.05), although no differences were detected in the characteristics of meat quality between the groups (P > 0.05). After cooking, there was greater cooking loss, Warner-Bratzler shear force, and texture parameter analysis-hardness values for breast fillets cooked by OV treatment at 180°C for reached core temperature to 71°C compared to the fillets cooked by SV treatment at 60°C for 2 h (P < 0.05), whereas the normal and WS groups were exhibited similar values within each cooking methods (P > 0.05). Regarding sensory quality characteristics, WS breast fillets cooked by SV (SV+WS) were rated as tenderer and juicier, and given a higher overall acceptability score compared to normal and WS fillets cooked by OV (P < 0.05). However, owing to a lesser developed flavor in SV+WS fillets, the panelists assigned a lower overall acceptability rating in these fillets compared to SV+Normal fillets (P < 0.05). Overall, the SV cooking can be an effective method for improving the sensory quality characteristics of WS and normal chicken breast.http://www.sciencedirect.com/science/article/pii/S003257912100211Xwhite-striping chickensous-videmuscle fibermeat qualitysensory quality |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Boin Lee Chun Ho Park Changsu Kong Young Soon Kim Young Min Choi |
spellingShingle |
Boin Lee Chun Ho Park Changsu Kong Young Soon Kim Young Min Choi Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat Poultry Science white-striping chicken sous-vide muscle fiber meat quality sensory quality |
author_facet |
Boin Lee Chun Ho Park Changsu Kong Young Soon Kim Young Min Choi |
author_sort |
Boin Lee |
title |
Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat |
title_short |
Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat |
title_full |
Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat |
title_fullStr |
Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat |
title_full_unstemmed |
Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat |
title_sort |
muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat |
publisher |
Elsevier |
series |
Poultry Science |
issn |
0032-5791 |
publishDate |
2021-07-01 |
description |
ABSTRACT: The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping (WS) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking (OV) and sous-vide (SV) cooking methods on objective texture parameters and sensory quality characteristics of the normal and WS chicken breast meats. Results showed that the WS condition broilers had higher body and breast weights (P < 0.001), and a greater area of muscle fiber than the normal broilers (P < 0.001). The WS fresh fillets exhibited a lower preference of visual appearance compared to the normal fillets (P < 0.05), although no differences were detected in the characteristics of meat quality between the groups (P > 0.05). After cooking, there was greater cooking loss, Warner-Bratzler shear force, and texture parameter analysis-hardness values for breast fillets cooked by OV treatment at 180°C for reached core temperature to 71°C compared to the fillets cooked by SV treatment at 60°C for 2 h (P < 0.05), whereas the normal and WS groups were exhibited similar values within each cooking methods (P > 0.05). Regarding sensory quality characteristics, WS breast fillets cooked by SV (SV+WS) were rated as tenderer and juicier, and given a higher overall acceptability score compared to normal and WS fillets cooked by OV (P < 0.05). However, owing to a lesser developed flavor in SV+WS fillets, the panelists assigned a lower overall acceptability rating in these fillets compared to SV+Normal fillets (P < 0.05). Overall, the SV cooking can be an effective method for improving the sensory quality characteristics of WS and normal chicken breast. |
topic |
white-striping chicken sous-vide muscle fiber meat quality sensory quality |
url |
http://www.sciencedirect.com/science/article/pii/S003257912100211X |
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