Relationship between hardness and myowater properties in Wooden Breast affected chicken meat: A nuclear magnetic resonance study

TY - JOUR

T1 - Relationship between hardness and myowater properties in Wooden Breast affected chicken meat

T2 - A nuclear magnetic resonance study

AU - Tasoniero, Giulia

AU - Bertram, Hanne Christine

AU - Young, Jette Feveile

AU - Zotte, Antonella Dalle

AU - Puolanne, Eero

PY - 2017/12

Y1 - 2017/12

N2 - The role of myowater-holding on the development of the hardness of Wooden Breast (WB) affected chicken breasts was investigated. Transverse (T 2) relaxation times and proportions of myowater populations (T 2B, T 21 and T 22) were assessed using low-field nuclear magnetic resonance (NMR) relaxometry and integrated with meat compression measurements. Two muscle conditions (M: Normal (N) vs WB), four sampling locations (L), four sampling times (T) and interactions (M x L and M x T) were considered. Compared to N, WB was harder, the extramyofibrillar myowater population (T 22) was increased and the relaxation time of the water trapped into the myofibrillar matrix (T 21) was also increased. A link between the T 21 relaxation time of water trapped into the myofibrillar matrix and hardness was suggested for the WB muscles. During storage, a redistribution of water occurred over time, as revealed by an increasing trend of the T 21 population, but a concomitant texture evolution did not reflect this change. The cranial/superficial part of the breasts exhibited the highest amount of the extramyofibrillar water population (T 22), and the texture of this muscle part was harder than the deep layers. However, the role of myowater on muscle hardness was not fully clarified by this study.

AB - The role of myowater-holding on the development of the hardness of Wooden Breast (WB) affected chicken breasts was investigated. Transverse (T 2) relaxation times and proportions of myowater populations (T 2B, T 21 and T 22) were assessed using low-field nuclear magnetic resonance (NMR) relaxometry and integrated with meat compression measurements. Two muscle conditions (M: Normal (N) vs WB), four sampling locations (L), four sampling times (T) and interactions (M x L and M x T) were considered. Compared to N, WB was harder, the extramyofibrillar myowater population (T 22) was increased and the relaxation time of the water trapped into the myofibrillar matrix (T 21) was also increased. A link between the T 21 relaxation time of water trapped into the myofibrillar matrix and hardness was suggested for the WB muscles. During storage, a redistribution of water occurred over time, as revealed by an increasing trend of the T 21 population, but a concomitant texture evolution did not reflect this change. The cranial/superficial part of the breasts exhibited the highest amount of the extramyofibrillar water population (T 22), and the texture of this muscle part was harder than the deep layers. However, the role of myowater on muscle hardness was not fully clarified by this study.

KW - Broiler

KW - Woody breast

KW - NMR relaxation times

KW - Water populations

KW - Texture

KW - PECTORALIS-MAJOR MUSCLE

KW - RELAXATION-TIMES

KW - T-2 RELAXATION

KW - WATER

KW - BROILERS

KW - MYODEGENERATION

KW - QUALITY

KW - regenerated cellulose

KW - Myofibrillar protein

KW - Microstructure

KW - Emulsion

UR - https://www.scopus.com/pages/publications/85026238762

U2 - 10.1016/j.lwt.2017.07.032

DO - 10.1016/j.lwt.2017.07.032

M3 - Journal article

SN - 0023-6438

VL - 86

SP - 20

EP - 24

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

ER -