Biophysical properties and volumetric changes in breast meat of broilers and yellow-feathered chicken as affected by cooking process

Abstract

ABSTRACTCooking meat at different temperatures resulted in loss of fluids and alterations in its textures. This work signifies the effect of different cooking temperatures on the volumetric changes and biophysical properties of breast meat blocks obtained from broilers and yellow-feather chicken (YFC). Shrinkage in the length and volume of meat blocks of broilers were higher, whereas YFC showed an increase in cross-sectional area. At each cooking temperature (60°C, 70°C, 80°C, 90°C, and 100°C), mostly there were significant differences (p< .05) in volumetric changes found between the meat block of both breeds. Results from the biophysical properties indicated that the cooking of broilers meat below 80°C increases its hardness, the opposite was observed for YFC. Cooking at 100°C produced more hardness in YFC meat than broilers (34.15 N vs 26.80 N) (p< .05). Moreover, cooking at higher temperature produced early gel properties in broilers than YFC meat. SDS-PAGE results revealed a similar trend for both breeds except cooking at 100°C where broilers have more band intensities than YFC. LF-NMR (low-field nuclear magnetic resonance) and MRI (magnetic resonance imaging) data suggested that after cooking at each temperature YFC reserved more water than broilers. Physical meat quality traits have correlations with volumetric changes and cooking temperatures. Cooking of YFC meat at 90°C and 100°C has demonstrated similar correlation patterns with physical quality traits. Overall, cooking at 100°C caused more undesirable changes in YFC than broilers meat blocks. Therefore, it is suggested that cooking at 90°C could be a better temperature for YFC meat.