Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat

Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat

Abstract The aim of this work was to study the myofibril proteins and collagen fraction changes in broiler chickens PSE (pale, soft, exudative) meat during ageing and their relationship to meat quality. The results presented an increase of myofibril proteins and collagen solubility promoted by the e...

Full description

Bibliographic Details
Main Authors:	Denis Fabrício Marchi, Flávia Maria Beteto, Gleice Rocha dos Santos Almeida, Adriana Lourenço Soares, Francisco Javier Hernandez-Blazquez, Elza Iouko Ida, Massami Shimokomaki
Format:	Article
Language:	English
Published:	Instituto de Tecnologia do Paraná (Tecpar)
Series:	Brazilian Archives of Biology and Technology
Subjects:	Cooking loss Tenderness Collagen content Myofibrillar Fragmentation Index
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100503&lng=en&tlng=en

Similar Items

Development of a gas chamber for detecting broiler chicken halothane sensitivity and PSE (Pale, Soft, Exudative) meat formation
by: Denis Fabrício Marchi, et al.
Published: (2009-11-01)

Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat
by: Mayka Reghiany Pedrão, et al.
Published: (2015-04-01)

Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers
by: Denis Fabrício Marchi, et al.
Published: (2009-11-01)

Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella
by: Cassiana Kissel, et al.
Published: (2009-11-01)

Secreted phospholipase A2 and glutathione peroxidase activities in chicken PSE (pale, soft, exudative) meat<br>Atividades de fosfolipase A2 secretada e glutationa peroxidase em filés PSE (pale, soft, exudative) de frango
by: Adriana Lourenço Soares, et al.
Published: (2012-02-01)

Secreted phospholipase A2 and glutathione peroxidase activities in chicken PSE (pale, soft, exudative) meat<br>Atividades de fosfolipase A2 secretada e glutationa peroxidase em filés PSE (pale, soft, exudative) de frango
by: Adriana Lourenço Soares, et al.
Published: (2012-01-01)

Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation
by: Talita Kato, et al.
Published: (2013-12-01)

Vehicle thermal microclimate evaluation during Brazilian summer broiler transport and the occurrence of PSE (Pale, Soft, Exudative) meat
by: Gislaine Silveira Simões, et al.
Published: (2009-11-01)

Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE (Pale, Soft, Exudative) meat and DFD-like (Dark, Firm, Dry) meat
by: Roselane Oliveira de Souza Langer, et al.
Published: (2010-10-01)

Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem
by: Rui Liu, et al.
Published: (2021-03-01)

Quantitative differential expression of alpha and beta ryanodine receptor genes in PSE (Pale, Soft, Exudative) meat from two chicken lines: broiler and layer
by: Sandra Helena Inoue Oda, et al.
Published: (2009-12-01)

New indexes for myofibril linearity in muscle image analysis
by: Ettore Rocchi, et al.
Published: (2022-10-01)

Influence of calpain on lamb myofibrillar proteins degradation during in vitro culture
by: Mukaddas MUHTAR, et al.
Published: (2018-08-01)

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
by: Deshani S. Karunanayaka, et al.
Published: (2016-07-01)

A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil
by: Bruna Fernandes Andrade, et al.
Published: (2023-07-01)

PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI
by: Agustia Dwi Pamujiati, et al.
Published: (2020-07-01)

Carcass characteristics and meat quality attributes of cattleyak in Tibet Plateau
by: Yang Yu, et al.
Published: (2023-10-01)

Effect of Interaction between Protein Phosphorylation and S-Nitrosylation on Mutton Tenderness during Postmortem Storage
by: DU Manting, GAO Mengli, YOU Ziyan, LI Ke, BAI Yanhong
Published: (2024-01-01)

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions
by: Sin-Woo Noh, et al.
Published: (2023-07-01)

The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness
by: Ana KAIĆ, et al.
Published: (2017-11-01)

Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat
by: Noveen Ashar, et al.
Published: (2022-01-01)

Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality
by: Tae-Kyung Kim, et al.
Published: (2024-04-01)

Effect of repeated freezing and thawing on the tenderness of beef
by: V.C. Hridhya, et al.
Published: (2023-09-01)

Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking
by: Joko Sujiwo, et al.
Published: (2024-01-01)

Functional properties of marinated chicken breast meat during heating in a pilot-scale radio-frequency oven
by: Rakesh K. Singh, et al.
Published: (2019-01-01)

Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types
by: NN Arguelo, et al.

Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing
by: Monika Modzelewska-Kapituła, et al.
Published: (2023-03-01)

The influence of ultrasound and adenosine 5′-monophosphate marination on tenderness and structure of myofibrillar proteins of beef
by: Ye Zou, et al.
Published: (2019-10-01)

Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters
by: Sunoh Che, et al.
Published: (2023-10-01)

DETERMINACIÓN DE CARNE PSE (PÁLIDA, SUAVE Y EXUDATIVA) EN CANALES DE CERDO DETERMINATION OF PSE (PALE, SOFT AND EXUDATIVE) MEAT IN PORK CARCASSES
by: Wilson E CASTRILLÓN H, et al.
Published: (2005-09-01)

Effect of Low Temperature Vacuum Slow Cooking on Muscle Quality Characteristics of Half Shell Scallop
by: Shanshan JIANG, et al.
Published: (2024-02-01)

Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition
by: B. Pang, et al.
Published: (2021-02-01)

Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar Protein
by: LI Ke, ZHANG Junxia, WANG Xinyao, WANG Yu, DU Manting, WU Nan, ZHAO Yingying, BAI Yanhong
Published: (2023-07-01)

Peptic digestion of beef myofibrils is modified by prior marination
by: Nash Patel, et al.
Published: (2013-05-01)

Detection of Beef Type Dark, Firm, and Dry (DFD) and Pale, Soft, and Exudative (PSE) for Sale at Peunayong Market Banda Aceh
by: Andi Novita Novita, et al.
Published: (2022-04-01)

Understanding the Impact of Oven Temperature and Relative Humidity on the Beef Cooking Process
by: Dale R Woerner, et al.
Published: (2018-10-01)

Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch
by: Mohamed F. Eshag Osman, et al.
Published: (2021-05-01)

Quality Changes in Sous-Vide Cooked Meat
by: Meltem Serdaroglu, et al.
Published: (2020-06-01)

Improving Tenderness of Spent Layer Hens Meat Using Papaya Leaves (Carica papaya)
by: H. O. Abdalla, N. N. A. Ali, F. S. Siddig and S. A. M. Ali*
Published: (2013-01-01)

Intrinsic factors affecting sheep meat quality: a review
by: Dorgival M de Lima Júnior, et al.