Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat
A. E Wilhelm,Magali Bernardes Maganhini,Francisco Javier Hernandez-Blazquez,Elza Iouko Ida,Massami Shimokomaki +4 more
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TLDR
Ulastructural examination revealed shrinking and depolymerisation of myofilaments and Z-lines disorganisation within the sarcomere in PSE meat, indicating that the process may initiate at the filaments, because of protein denaturation, and spread through Z- lines, resulting in the collapse of the Sarcomere structure.About:
This article is published in Food Chemistry.The article was published on 2010-04-01 and is currently open access. It has received 126 citations till now. The article focuses on the topics: PSE meat & Myofibril.read more
Citations
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White striping and woody breast myopathies in the modern poultry industry: a review
TL;DR: There is a need for future studies to identify markers for WS and WB in live birds and genetic, nutritional, and/or management strategies to alleviate the condition.
Journal ArticleDOI
How can heat stress affect chicken meat quality? - a review
TL;DR: The scientific evidence about how heat stress affects the quality of chicken meat through the acid/base status, oxidative reactions, and changes in hormonal secretions is discussed.
Journal ArticleDOI
Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat
TL;DR: In this article, the physicochemical and functional properties of proteins from turkey breast meat with different ultimate pH at 24-hour post-mortem (pH24) in fresh and frozen conditions have been studied.
Journal ArticleDOI
Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat
TL;DR: In this paper, the effects of high-intensity ultrasound on the functional and rheological properties, particle size distribution, microstructure, and protein secondary structures of normal and PSE-like chicken breast meat batter suspensions were investigated.
Journal ArticleDOI
Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat.
Rafael H. Carvalho,Elza Iouko Ida,Marta Suely Madruga,Sandra L. Martínez,Massami Shimokomaki,Mario Estévez +5 more
TL;DR: PSE was more susceptible to proteolysis and protein oxidation than normal meat during succeeding chilled storage with more intense tryptophan and thiols depletion, higher protein carbonylation and more intense formation of protein cross-links.
References
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Reference methods for the assessment of physical characteristics of meat.
TL;DR: A group of scientists with many years of experience in the field of meat quality assessment convened in February 1993 for the first time and subsequently in 1994 and 1995, in Kulmbach at the German Federal Centre for Meat Research to develop internationally accepted reference methods.
Book ChapterDOI
Biochemistry Of Meat Hydration
TL;DR: The influence of pH on the WHC of meat has been studied because in this way the importance of protein charges to the hydration of muscle proteins is recognized and information of practical importance is given.
Journal ArticleDOI
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
TL;DR: Research efforts in this area should focus on elucidation of regulation of μ-calpain activity in postmortem muscle to develop reliable methods to predict meat tenderness and on the meat industry to produce a consistently tender product.
Journal ArticleDOI
Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle
TL;DR: In this article, a study showed that myofibril fragmentation index (MFI) accounted for more than 50% of the variation in loin steak tenderness and was a more important effector of tenderness in Loin steaks than collagen solubility or sarcomere length.
Journal ArticleDOI
Characteristics of Pale, Soft, Exudative Broiler Breast Meat
TL;DR: Pale breast meat appears to be the main determinant of its low water-holding capacity (WHC), and because the pale breast muscle has a low WHC, it can be considered PSE.