사후 저장온도가 온도체 발골 육계 가슴육의 이화학적 특성에 미치는 영향

Abstract

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at <TEX>$-1^{\circ}C$</TEX> and the other group was stored at <TEX>$30^{\circ}C$</TEX> for 3 hr, and then all the samples were chilled at <TEX>$2^{\circ}C$</TEX> until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at <TEX>$-1^{\circ}C$</TEX> and <TEX>$30^{\circ}C$</TEX>. However, sarcomere length was shortened more at <TEX>$-1^{\circ}C$</TEX> than at <TEX>$30^{\circ}C$</TEX>, MFI was larger at <TEX>$30^{\circ}C$</TEX> than at <TEX>$-1^{\circ}C$</TEX>, drip loss was greater at <TEX>$30^{\circ}C$</TEX> than at <TEX>$-1^{\circ}C$</TEX>, and WHC was lower at <TEX>$30^{\circ}C$</TEX> than at <TEX>$-1^{\circ}C$</TEX>(p<0.05). In brief, in terms of yield and tenderness, broiler breast meat stored at <TEX>$-1^{\circ}C$</TEX> was superior to that stored at <TEX>$30^{\circ}C$</TEX>.