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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 #402424
Research Project: Assessment of Quality Attributes of Poultry Products, Grain, Seed, Nuts, and Feed

Location: Quality and Safety Assessment Research Unit

Title: Changes in components of T2 relaxation in chicken breast meat after slaughtering

Author
item Zhuang, Hong
item CHOI, JANGHAN - Oak Ridge Institute For Science And Education (ORISE)
item Bowker, Brian
item KIM, WOO KYUN - University Of Georgia

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/5/2023
Publication Date: 4/16/2023
Citation: Zhuang, H., Choi, J., Bowker, B.C., Kim, W. 2023. Changes in components of T2 relaxation in chicken breast meat after slaughtering. Meeting Abstract. 102/251.

Interpretive Summary:

Technical Abstract: Changes in T2 relaxation in chicken breast fillets (pectoralis major) were investigated during the conversion of muscle to meat and storage postmortem. Fillets were removed from bones within 5 min after bleeding and placed In ice. T2 relaxation in muscle was collected using Bruker LF-NMR 90II continuously over the postmortem period (from 30 min to 7 days). Results from distributed analysis show four components with relaxation time 5, 42, 148, and 378 ms, respectively, at the early postmortem phase (< 24 h), but only three components were noted at the end of storage. Relative content of 42-ms component increased and levels of 378-ms component decreased during the conversion. Findings reveal that T2 components change both quantitatively and qualitatively postmortem.