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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #393490
Research Project: Assessment of Quality Attributes of Poultry Products, Grain, Seed, Nuts, and Feed

Location: Quality and Safety Assessment Research Unit

Title: Relationship between water-holding capacity and water property parameters in woody breast meat

Author
item Zhuang, Hong
item ZHANG, JIAN - Beijing Academy Of Agricultural Sciences
item Bowker, Brian

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/26/2022
Publication Date: 7/11/2022
Citation: Zhuang, H., Zhang, J., Bowker, B.C. 2022. Relationship between water-holding capacity and water property parameters in woody breast meat [abstract]. Poultry Science Association Meeting. Paper No. 475P.

Interpretive Summary:

Technical Abstract: Woody breast (WB) directly affects water-holding capacity (WHC) as well as texture properties in broiler fillets (pectoralis major). The aim of the present study was to investigate the relationship between WHC indicators, drip loss and marinade uptake, and the water properties to provide better understanding of how the WB condition affects WHC in broiler fillets. Skinless boneless broiler fillets were collected from a commercial plant and classified into the normal and severe WB groups. Drip loss was determined with weight loss after storage at refrigerated temperature for 3 days and marinade uptake with weight gain after fillets were immersed in a NaCl-sodium tripolyphosphate solution. Water properties, including intra- and extra-myofibrillar water abundancy (represented with A21 and A22, respectively), were determined with a time-domain nuclear magnetic resonance device. The WB condition resulted in increased drip loss (9.8% versus 6.2%) and A22 (2.8 versus 2.0 in drip loss trials and 4.2 versus 3.9 in marination trials) and reduced marinade uptake (6.8% versus 15.4%) and A21 (7.1 versus 7.8 in drip loss trials and 7.6 versus 8.6 in marination trials) (P < 0.05). There were no significant relationships (r < 0.34) between drip loss and A21 (P > 0.05) but significant relationships (r > 0.54) between marinade uptake (P < 0.05) and A21 regardless of meat condition. There was significant and strong relationship between A22 and drip loss (r = 0.68) and significant and very strong relationship between A22 and marinade uptake (r = 0.91) in normal meat (P < 0.05). However, there were no relationships (r < 0.36) between them in the WB meat (P > 0.05). These results indicate that the effects of the WB condition on WHC of meat by altering water properties in the extra-myofibrillar compartment.