Survey of Broiler Breast Meat with White Striping and Study the Physicochemical Changes during Storage
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Abstract
The objectives of this research were to survey broiler breast meat on the market and to study the physicochemical changes in broiler breast meat with white striping (WS). The first experiment was conducted to randomly survey broiler breast meat from 4 companies (A, B, C and D) that was sold as sealed tray packs in department stores. In the second experiment, the physicochemical changes in broiler breast meat with white striping that had been stored chilled for 3 days were studied. The results showed that most of the broiler breast meat had white striping (moderate white striping). In more details, it was most evident in the produce of company A (9%), followed in decreasing order of amount by company D (7%), B (5%) and C (2%). A significant correlation between weight of breast meat and white strip level was found (r = 0.806, P<0.01); chicken breasts with higher levels of white striping level were generally heavier than those with little or no white striping. The study of the physicochemical changes in breast meat during storage revealed that broiler breast meat with higher levels of white striping showed significantly higher levels of moisture loss, lipid oxidation, shear force and lightness value (P<0.05). Furthermore, when breast meat with moderate levels of white striping was stored for 3 days, it showed higher loss of quality than did breast meat with no or mild white striping. There were no significant differences in redness and yellowness between the white-striped chicken breast meat and unstriped meat.
Article Details
King Mongkut's Agricultural Journal
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