Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue

被引：6

作者：

Bian, Tianjiao ^{[1
]}

Xing, Tong ^{[2
]}

Zhao, Xue ^{[1
]}

Xu, Xinglian ^{[1
]}

机构：

[1] Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Qu, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R China

[2] Nanjing Agr Univ, Coll Anim Sci & Technol, Key Lab Anim Origin Food Prod & Safety Guarantee J, Nanjing 210095, Peoples R China

来源：

FOODS | 2024年 / 13卷 / 04期

基金：

中国国家自然科学基金;

关键词：

broiler; wooden breast; meat quality; collagen; intramuscular connective tissue; SKELETAL-MUSCLE; EXTRACELLULAR-MATRIX; COLLAGEN; CHICKEN; PERCEPTION; BIOLOGY; CATTLE; TIME;

D O I：

10.3390/foods13040507

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to investigate the effect of wooden breast (WB) myopathy on chemical composition, meat quality attributes and physiochemical characteristics of intramuscular connective tissue (IMCT) of broiler pectoralis major (PM) muscle. Thirty-six fillets were classified into varying degrees of WB condition, including normal, moderate and severe. Results show that WB myopathy altered the collagen profile in PM muscle by increasing total collagen content and decreasing collagen solubility. The composition of macromolecules in IMCT, including hydroxylysyl pyridoxine cross-linking, decorin and glycosaminoglycans, were increased with the severity of WB myopathy. Differential scanning calorimetry analysis indicated higher denaturation temperatures and lower denaturation enthalpy of IMCT for WB. Secondary structures of alpha-helix and beta-sheet in the IMCT of WB were changed to beta-turn and random coil. In addition, chemical composition and meat quality attributes showed a correlation with collagen profile and IMCT characteristics. Overall, this study emphasizes the effect of WB myopathy on IMCT and their contributions to meat quality variation.

引用

页数：14

共 59 条

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