Quality Of Chicken Breast Meat Research Articles

Effects of Mayonnaise and Salad Dressing Marinades on Chicken Breast Meat Quality

Effects of Mayonnaise and Salad Dressing Marinades on Chicken Breast Meat Quality

Effect of Age, Deboning Time of Carcass, and Different Cooking Conditions on the Woody Breast Myopathies in Chicken: A Meta-Analysis.

This meta-analysis review undertakes a comprehensive examination of various approaches for identifying myopathic fillets and meticulously evaluates the effects of bird age, deboning time, and different cooking and storage conditions on woody breast (WB) myopathic conditions in broiler deboned fillets. The data, meticulously collected from 20 articles based on predefined inclusion criteria sourced from various databases and online resources, reveal significant insights. For instance, the analysis uncovers that deboning time significantly affects Meullenet-Owens Razor Shear (MORS), Blunt Meullenet-Owens Razor Shear (BMORS), and descriptive analysis values (p < 0.001). Instrumentation techniques, such as compression force and shear force, along with different cooking conditions, strongly impact BMORS shear force values (R2 = 86.80%), with significance levels ranging from 0.01 to 0.001. Deboning time also substantially impacts MORS shear force values (R = 64.03%). In contrast, the effects of deboning time, bird age, and cooking conditions on descriptive sensory evaluation are minimal when compared to woody breast fillets (age of birds: R2 = 26.53%; cooking conditions: R2 = 32.57%; deboning time: R2 = 10.06%). The overall effect of bird age on chicken breast meat quality shows significant differences for the evaluated parameters (Hedges' g [95% CI] = -0.72 [0.17, 1.26], I2 = 93%, p < 0.01). The sous vide cooking method significantly affects shear force energies and sensory descriptive evaluation for woody breast fillets (Hedges' g [95% CI] = 5.30 [-50.30, 83.40], I2 = 98%, p < 0.01). These findings, with their significant implications, provide valuable insights for optimizing processing conditions in the poultry industry to reduce woody breast occurrences and enhance meat quality, instilling confidence in the robustness of the research.

Effects of genotype and Phytolacca dodecandra (Endod) supplementation on growth performance, carcass traits, blood profiles, and breast meat quality of chickens

In this study, we investigated the effects of genotype and Phytolacca dodecandra (Endod) supplementation on the growth, carcass traits, blood profiles, and breast meat quality of chickens. The study lasted for 18 weeks and involved 360 unsexed day-old chicks divided into nine groups with 40 chicks each, replicated four times with 10 chicks per replication. The genotypes studied were Naked-neck * Tetra H, Normal-feathered * Tetra H, crosses and Tetra H * Tetra H, while the diets included a standard commercial ration (C), Phytolacca dodecandra (Endod) at 1 g/kg (C+1), and Phytolacca dodecandra (Endod) at 2 g/kg (C+2). Results showed that both diet and genotype influenced growth performance indicators like final body weight, body weight change, average daily gain, and feed conversion ratio, particularly during the grower and entire phases. When compared to the control diet, the Phytolacca dodecandra (Endod) chicks supplemented at 1 g/kg showed better performances. The genotypes also affected dressing percentage, breast, thigh, keel bone, and gizzard components, with higher values found in the Naked-neck by Tetra H cross. The supplemented chicken group exhibited an improvement in the dressing percentage and breast muscle in comparison to the control. Blood parameters were also significantly influenced (P < 0.01) by genotype, diet, and their interaction. Supplementation significantly (P < 0.01) increased protein levels while reducing the cholesterol and triglyceride levels in the blood. Incorporating Phytolacca dodecandra (Endod) at a rate of 1 g/kg into the diet of chickens brought a significant improvement in the protein content, and a reduction in the fat content, of their breast muscles. In general, the study indicates that adding up to 2 g/kg of Phytolacca dodecandra (endod) to chicken feed enhances growth performance traits, carcass traits, blood profiles, and breast muscle protein levels, without any negative consequences.

Dietary supplementation with quercetin: an ideal approach for improving meat quality and oxidative stability of broiler chickens

This study aimed to improve the eating quality of yellow-feathered broiler chicks by feeding them corn-soybean meal diets supplemented with 250, 500, and 1,000 mg/kg quercetin. we examined the impact of varying doses of dietary quercetin on the sensory quality of chicken breast meat as well as on the antioxidant enzymes, antioxidant-related signaling molecules, structure and thermal stability of myofibrillar protein (MPs), and microstructure of myogenic fibers in the meat during 24 h of postslaughter aging. Additionally, we investigated the potential correlations among antioxidant capacity, MP structure, and meat quality parameters. The results indicated that dietary supplementations with 500 and 1,000 mg/kg quercetin improved the physicochemical properties and eating quality of yellow-feathered broiler chicken breast meat during 12 to 24 h postslaughter. Additionally, quercetin improved the postslaughter oxidative stress status and reduced protein and lipid oxidation levels. It also increased hydrogen bonding interactions and α-helix content during 6 to 12 h postslaughter and decreased β-sheet content during 12 to 24 h postslaughter in chicken breast MP. This resulted in improved postslaughter MP structure and thermal stability. The correlation results indicated that the enhancement of antioxidant capacity and MP structure enhanced the physicochemical and edible qualities of yellow-feathered broiler chicken breast meat. In conclusion, the current findings suggest that dietary supplementation with quercetin is an ideal approach for improving the eating quality of chicken meat, thereby broadening our understanding of theoretical and technological applications for improving the quality of chicken.

Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat

The search to improve the quality of meat while maintaining its nutritional value and flavor profile has driven the investigation of emerging clean-label non-thermal technologies in the field of meat processing. Ultrasound (US) and pulsed electric field (PEF) treatments have emerged as promising tools for producing high-quality meat products. This study investigated the combined effects of ultrasound and PEF on chicken breast meat quality, focusing on cooking loss, texture, and taste-related amino acids. Ultrasound (24.5 kHz, 300 W, 10 min) combined with PEF for 30 s (1.6, 3.3, and 5.0 kV/cm as US + PEF 1, US + PEF 3, and US + PEF 5, respectively) significantly reduced cooking losses (up to 28.78 %), potentially improving the product yield. Although US + PEF significantly (p < 0.05) affected pH, particularly at a higher PEF intensity (5 kV/cm), the overall color appearance of the treated meat remained unchanged. The combined treatments resulted in a tenderizing effect and decreased meat hardness, adhesiveness, and chewiness. Interestingly, US + PEF with increasing PEF intensity (1.6 to 5.0 kV/cm) led to a gradual increase in taste-related amino acids (aspartic acid, glutamic acid, etc.), potentially enhancing flavor. FTIR spectra revealed alterations in protein and lipid structures following treatment, suggesting potential modifications in meat quality. Scanning electron microscopy (SEM) revealed significant changes in the texture and structure of US + PEF-treated meat, depicting structural disruptions. Furthermore, Pearson’s correlation analysis and principal component analysis (PCA) revealed a clear relationship between the physicochemical characteristics, free amino acids, color, and texture attributes of chicken meat. By optimizing treatment parameters, US + PEF could offer a novel approach to improve chicken breast meat quality.

Relationships of quality indices with wooden breast myopathy severity in chicken breast meat under refrigerated storage

ABSTRACT 1. This study investigated the relationships of quality indices with the severity of wooden breast (WB) myopathy in chicken breast meat under refrigerated storage. The physicochemical properties, water-holding capacity (WHC), microbial quality and fatty acid profiles of normal chicken breast meat samples (NOR samples, n = 63), moderate WB (MWB, n = 63) myopathy and severe WB (SWB, n = 63) myopathy (MWB and SWB samples, respectively) were evaluated immediately after sampling and after 4 and 8 d of refrigerated storage at 4°C. 2. Total collagen, fat, saturated and monounsaturated fatty acid contents, redness and pH of the SWB and MWB samples were higher than the NOR samples. The SWB samples that were stored for 8 d had poor WHC, total viable counts (TVC) of higher than 7.0log colony-forming units, total volatile basic nitrogen (TVB-N) content of greater than 15 mg/100 g and a thiobarbituric acid – reactive substance level of higher than 1 mg/kg malondialdehyde. 3. No significant difference was observed in the TVB-N content and TVC of the MWB and NOR samples during storage. Polyunsaturated fatty acid content was lower in the SWB and MWB samples than in the NOR samples. The SWB samples were tougher than the MWB and NOR samples after 8 d of refrigeration. 4. In conclusion, the quality of chicken breast meat with SWB myopathy degraded considerably over time; thus, such meat should not be subjected to extended refrigeration for storage.

Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles

Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated potential for modifying the properties of various food items. However, the effect of ultrasonication on chicken meat, particularly concerning amino acid composition and flavor enhancement, has not been sufficiently investigated. The objective of this research was to bridge the gap in the literature by exploring the impact of various ultrasonic treatments at varying power levels (300, 500, and 800 W) and durations (10 and 30 min) on the physicochemical characteristics, texture, and amino acid profile of chicken breast meat, with a focus on improving its palatability and flavor. The results indicated that ultrasonication reduced the pH and cooking loss, as well as hardness and chewiness while simultaneously increasing lightness and yellowness values of chicken breast meat. Moreover, ultrasonication enhanced the amounts of essential amino acids, including glutamic acid, alanine, and glycine as well as the free amino acid content, which gives meat its savory and umami flavor. Furthermore, the results demonstrated significant changes in the texture and structure, as demonstrated by the scanning electron microscopy (SEM) images, and in chemical makeup of chicken breast meat, as indicated by the FTIR spectra. These modifications in the molecular and microstructural characteristics of meat, as induced by ultrasonication, may contribute to the enhancement of tenderness, juiciness, and overall palatability.

Storage Temperature Effects on the Quality of Chicken Breast and Beef Sirloin

The 7-day storage effects on the quality of chicken breast meat and sirloin beef were evaluated at -2°C, -5°C and -18°C. Drip loss increased, and a sensory score showed lower quality as storage time increased. Storage at -2°C resulted in less drip loss and superior sensory scores for both chicken and sirloin beef compared to meat stored at -5°C and -18°C. The -2°C stored beef also retained redness better than beef stored at the two lower temperatures. Cooking loss for meat cooked in a traditional oven, simmered, or cooked in a convection oven was significantly lower for chicken and beef previously stored at -2°C compared to the meat stored at 5°C or -18°C. The total aerobic bacteria growth did not exceed 1 log/g for beef or 2 log/g for chicken during the 7-day storage period when held at any of the storage temperatures. Thus, short term storage at -2°C was superior to lower frozen temperatures to retain quality without risk of microbiological spoilage.

Quality of chicken breast meat improved by dietary pterostilbene referring to up-regulated antioxidant capacity and enhanced protein structure

This research aimed to investigate the effects of dietary pterostilbene supplementation on meat quality, myofibrillar protein (MP) structure and antioxidant capacity of broiler chicken. The results showed that pterostilbene increased pH24h, redness a*24h, water-holding capacity, and decreased yellowness b*24h and shear force of chicken meat; it also raised the crude protein, non-essential amino acid and flavor amino acid content in muscle. Pterostilbene increased Ca2+-ATPase activity and the α-helical ratio in muscle MP, accompanied by decreased dityrosine content and protein particle size, suggesting that pterostilbene addition effectively improved the MP structure. These alterations caused by dietary pterostilbene might be partially associated with the enhanced total superoxide dismutase, catalase and glutathione peroxidase activities regulated by genes relating to the Nrf2 signaling pathway, as well as reduced lipid and protein oxidation. Together, pterostilbene could be used as a promising dietary supplement for enhancing the organoleptic quality and nutritional value of chicken meat.

Testing two NIRs instruments to predict chicken breast meat quality and exploiting machine learning approaches to discriminate among genotypes and presence of myopathies

To discriminate among three poultry meat types (hybrid broiler, hybrid broiler affected by breast myopathies, and slow-growing native breed), and to predict the proximate and the amino acid (AA) composition of breast meat, two NIRs (Near-Infrared) instruments operating between 850 and 2500 nm coupled with chemometric algorithms and Machine Learning (ML) approaches, were tested. The Partial Least Square Discriminant Analysis was performed for genotype identification, resulting in a Mathew Correlation Coefficient (MCC) ranging from 0.61 to 1.00, according to the spectra pretreatments and instrument adopted. The Partial Least Square Regression allowed reaching a high cross-validation determination coefficient (R2cv) for crude protein (0.98) and ether extract (0.99), while only three AA (aspartic acid, alanine and methionine) reached R2cv > 0.55. The latter predictions were successfully used to discriminate between genotypes using Factorial Discriminant Analysis, with an MCC ranging from 0.67 to 0.95. Overall, both tested NIRs instruments allowed to determine the chemical composition of fresh and freeze-dried chicken meat. In this sense, a significant improvement of NIRs data interpretability was achieved thanks to the use of ML algorithms, as it was possible to discriminate the chemical composition of meat depending on the genetic group and the presence of breast myopathies.

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/100 mL) solution and immersing in ultrasound combined with CP (UCP). The results showed that the drip and cooking loss of meat decreased significantly in UCP at4and −18 °Cwith the extension of storage time. A large amount of non-flowing water transformed into free water in the 4 °C for 5 d, and the smallest degree of water migration was observed at −18 °C in UCP. The texture parameters of UCP group were significantly improved, especially for decreased hardness and increased elasticity. Furthermore, there had no significant effect on the color of chicken breast.

Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat

This paper focused on the effect of different frying methods on the quality of chicken breast meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into dimensions. These samples were cooked by air frying (AF) and deep fat frying (DF) methods at 170°C, 180°C and 190°C for 4, 8, 12- and 16-min. Cooking yield and loss were assessed by weight changes before and after frying and tenderness changes were determined by measuring the compression force using instrumental texture profile analysis (TPA). The sensory acceptance and preferences were conducted on the samples by panel of judges. Cooking yield of fried chicken breast meat decreased significantly (p &lt; 0.05) with increasing frying temperature and time. Air fried (AF) samples had higher mean cooking yield value of 59.26 % than DF method sample of 50.00%. Samples fried at lower frying times had significantly (p &lt; 0.05) higher cooking yield compared with longer frying times. Cooking loss increased significantly (p &lt; 0.05) with increasing frying temperature and time. Samples fried with hot air adopting AF method had lower average cooking loss (40.20%), fat content (6.62 %) and higher compression force (hardness) value (12.39 kg/F) than samples fried by DF method which had higher cooking loss (49.47 %) and lower compression force or hardness (12.18 kg/F) and higher fat content (11.88 %). Samples fried for 4 min had significantly (p &lt; 0.05) the least value in cooking loss and tenderness, but 8 min fried samples had better sensory attributes than 4 min fried samples, which were pinkish colour in appearance and unappetizing to consumers. Air frying method with the best tenderness value (20.43 ± 1.15 Kg/F), while deep fat frying method-produced samples with its best tenderness value (18.89 ± 0.70 Kg/ F) at 170°C for 16 min. Sensory evaluation showed that DF products were moderately crispy (7.19) compared to AF products, which were slightly crispy (5.45). The interaction effect of frying method, frying temperature and frying time was significant for cooking yield, loss and tenderness. However, the overall interaction (frying method x frying temperature x frying time) was found to be significant in coking yield and loss, but not significant in tenderness.

Effects of 25-hydroxycholecalciferol supplementation on breast meat quality and histomorphometric characteristics in broiler chickens

This experiment was carried out to elucidate the influences of 25-hydroxycholecalciferol status in the diet and gender of the chicken on the sensory and histomorphometric characteristics in breast muscle (Pectoralis major) of broilers. The experiment was a randomized design consisting 2×2 factorial arrangement with 25-hydroxycholecalciferol (3000 and 5000 IU kg/diet) and two gender. Breast weight was not affected by dietary 25-hydroxycholecalciferolstatus and gender of the bird. Cooking loss decreased in females but not in male chickens with additionally 25-Hydroxycholecalciferol supplementation. However, increasing 25-hydroxycholecalciferol level in the diet reduced drip loss in male chickens but no change was observed in females ones. A significant increase in breast meat pH24 was observed with increasing dietary level of 25-Hydroxycholecalciferol; however, squeezable water ratio, lightness (L*), redness (a*) and yellowness (b*) values were comparable in the groups. The histomorphometric characteristics of chicken breast meat throughout the growth period, except for the cross sectional area and number of fibers, were interactively influenced by 25-hydroxycholecalciferol and gender of the bird. In conclusion, an improvement of 25-hydroxycholecalciferol status could be a practical tool to increase chicken breast meat quality with beneficial effects on water holding capacity.

Combined effects of calcium-alginate coating and Artemisia fragrance essential oil on chicken breast meat quality.

The objective of the present study was to evaluate the effects of calcium‐alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chicken meat throughout keeping period (4°C). Five treatments were produced as follows: T1 (distilled water as control), T2 (2% CA), T3 (2% CA +500 ppm AFEOs), T4 (2% CA +1000 ppm AFEOs), and T5 (2% CA +1500 ppm AFEOs). The chicken meats packaged in polyethylene bags at atmospheric condition and physicochemical, microbiological, and organoleptic properties were assessed at days 1, 4, 8, and 12. There was no remarkable difference in proximate composition (moisture, ash, protein, and fat) of meat samples by treating with CA or AFEOs. The results revealed that CA +AFEOs coating reduced significantly the pH, total volatile base nitrogen (TVB‐N), and thiobarbituric acid reactive substances (TBARS) values and also displayed higher contents of the total phenolic content (TPC) and redness value when compared with control. According to results, 2% CA +1500 ppm AFEOs reduced 58.3 (mg MDA (malondialdehyde)/kg) and 0.63 (mg/100 g) of TBARS and TVB‐N values when compared to control, respectively. The microbiological count showed that CA +AFEOs had a significantly higher inhibitory impact on the total viable count (TVC), coliforms, molds and yeasts. At day 12, 6.89 Log CFU (colony‐forming units)/g was recorded for TVC in 2% CA +1500 ppm AFEOs, which was the lowest overall. This treatment also displayed the reduction of 2.97 Log CFU/g in coliforms and 3.3 Log CFU/g in molds and yeasts in comparison with uncoated samples. The outcomes of pH, TBARS, TPC, color values, microbiological count, and organoleptic properties suggested 2% CA +1500 ppm AFEOs as an efficient coating for quality stability and improving the shelf life of chicken breast meat without negative impact on organoleptic properties.

Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality

SummaryThe effects of ultrasound‐assisted phosphate curing (UPC), phosphate curing (PC), and deionised water curing (DC) on the quality of chicken breast meat were investigated. The analysis of tissue sections, low‐field nuclear magnetic resonance (LF‐NMR), and headspace solid‐phase microextraction gas‐phase mass spectrometry (HS‐SPME‐GC‐MS) of water distribution, myofibrillary structure, and volatile components of the meat samples were performed to reveal the mechanism. Also, the curing rate, water holding capacity (WHC), and shear force of meat were assessed. The results revealed that ultrasonic‐assisted salting improved the meat salting rate, WHC, and tenderness by mechanically destroying the muscle fibre structure, increasing the space between the muscle fibre bundles, promoting water migration and uniform distribution, and reducing water freedom in the treated samples. In addition, HS‐SPME‐GC‐MS analysis revealed that PC significantly reduced the content of volatile flavour components in the chicken breast meat compared with DC (P &lt; 0.05); however, the combination treatment with PC and ultrasonic curing could reconstruct the flavour loss caused by phosphate. Thus, our cumulative results suggest that the ultrasonic technology may effectively assist the processing technology in improving the quality of meat and reconstructing the flavour loss in meat products.

Effect of freezing on the quality of breast meat from broilers affected by White Striping myopathy

The aim of this study was to evaluate possible changes in the quality of chicken breast meat containing white stripes during freezing for 12 mo. Samples of Pectoralis major muscle from male Cobb 500 broilers containing white stripes in moderate and severe degrees were used, as well as samples from a control group (normal – absence of myopathies). Part of the samples (n = 60; n = 20 for each severity degree) were analyzed on the day of collection (beginning) and the rest (n = 240) was frozen (−20°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), color, pH, water holding capacity, cooking loss, tenderness, lipid oxidation, chemical composition, cholesterol and collagen concentrations, myofibrillary fragmentation, and sarcomere length were analyzed. Microbiological analysis of samples was performed at the beginning and after 12 mo of freezing. Myopathy linked to freezing showed results of increased meat tenderness, with reduction of crude protein and mineral matter and increase of moisture, fat, and cholesterol, without affecting the meat's collagen percentages. However, these variations with the onset of myopathy do not compromise the consumption of broiled chicken breast meat, kept frozen for up to 12 mo.

Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat.

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

Quality of breast meat from broiler chickens raised in Brazil affected by white striping myopathy

The aim of this study was to characterize the breast meat from broilers affected by the white striping myopathy and examine its influence on meat quality. 180 breast samples from male broilers, slaughtered at 42-d-old, were used. Samples were classified according to the severity degree of apparent white stripes on the Pectoralis major muscle surface (“normal” [n=60], “moderate” [n=60], or “severe” [n=60]). Birds affected by the myopathy produced breast meat with higher L*, a* and b* values on the outer surface. Cooking loss decreased as the severity degree increased (30.94% [normal] to 21.65% [severe]). Toughness increased in the samples classified as moderately and severely affected. There was also an increase in the concentrations of lipids (1.60% [normal] to 2.57% [affected samples], on average), cholesterol (84.60 mg/100 g [normal] to 91.73 mg/100 g [severe degree]) and collagen as the severity degree increased. Although there are statistical differences for some evaluated parameters and, even so, these results are considered numerically normal based on previously published literature, we emphasize that the white striping abnormality alters chicken breast meat quality, especially regarding to the protein and fat concentrations, which can offer consumers products with nutritional quality different from the average specified on the packaging.

Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM). The enzyme, ultrasound, and ultrasound-assisted enzyme treatments had a slight adverse effect on the color and pH, significantly reduced shear force, and increased water holding capacity (WHC) (P < 0.05), but the shear force and WHC gradually worsened with the extension of ultrasound radiation time over 20 min. Low-field NMR results showed that ultrasound-assisted treatment increases the percentage of immobilized water (T21) in the meat by promoting the migration and uniform distribution of water; thus, improving the WHC of meat. Myofibrillar fragmentation index (MFI), myofibril microstructure and rupture status revealed that enzymes and ultrasound softened meat texture by destroying muscle fiber structure. These results indicated that ultrasound technology is a promising auxiliary method to improve meat quality, and ultrasound with enzymes has a synergistic effect on the improvement of meat quality.

Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat.

ObjectiveThe objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat.MethodsChicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl3, myoglobin and hemin treatment respectively, and the production of reactive oxygen species (ROS) and malondialdehyde, meat color, tenderness, water holding capacity and morphology of meat was evaluated.ResultsHemin was found to produce more ROS and induce greater extent of lipid oxidation than myoglobin and ferric chloride. However, it showed that hemin could significantly increase the redness and decrease the lightness of the muscle. Hemin was also shown to be prominent in improving water holding capacity of meat, maintaining a relatively higher level of the immobilized water from low-field nuclear magnetic resonance measurements. Morphology observation by hematoxylin-eosin staining further confirmed the results that hemin preserved the integrity of the muscle.ConclusionThe results indicated that hemin may have economic benefit for the industry based on its advantage in improving water holding capacity and quality of meat.