Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham
The consumption of meat products from old broiler breeder hen (OBH) and old laying hen (OLH) is limited by their poor organoleptic properties. In this study, the physicochemical properties of breast and thigh meat from OBH and OLH and their application to the development of pressed ham with better q...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-04-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579119577975 |
| _version_ | 1819009198541766656 |
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| author | Juhui Choe Hack-Youn Kim |
| author_facet | Juhui Choe Hack-Youn Kim |
| author_sort | Juhui Choe |
| collection | DOAJ |
| description | The consumption of meat products from old broiler breeder hen (OBH) and old laying hen (OLH) is limited by their poor organoleptic properties. In this study, the physicochemical properties of breast and thigh meat from OBH and OLH and their application to the development of pressed ham with better quality properties were examined. To manufacture pressed ham, 3 different chicken meat mixtures (mixture A, 50% breast and 50% thigh from OBH; mixture B, 50% breast and 50% thigh meat from OLH; mixture C, 25% breast and 25% thigh from OBH and OLH, respectively) were used. Breast meat from OBH showed a higher water holding capacity (WHC; P < 0.001), a* values (P < 0.05), and tenderness (P < 0.001) and lower cooking loss (P < 0.001) and b* values (P < 0.01) than those of other samples. No significant differences in physicochemical properties of thigh meat were detected between OBH and OLH. Regardless of chicken breed, the thigh samples showed significantly higher pH values, cooking loss, and a* and significantly lower WHC, L*, and b* than those of breast samples. The quality properties of pressed ham were affected by the physicochemical characteristics of meat ingredients, including pH, WHC, and textural properties. The pressed ham samples with mixtures A and B showed the lowest (P < 0.05) and highest (P < 0.05) values, respectively, for cooking loss, L*, b*, hardness, gumminess, and chewiness. The highest (P < 0.05) overall acceptability scores were obtained for samples made with mixture A. Thus, breast and thigh meat from OBH could be used for pressed ham with favorable WHC, tenderness, and overall acceptability. |
| first_indexed | 2024-12-21T00:52:33Z |
| format | Article |
| id | doaj.art-d974c81788f84dd4bf399367ace5038b |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-12-21T00:52:33Z |
| publishDate | 2020-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-d974c81788f84dd4bf399367ace5038b2022-12-21T19:21:22ZengElsevierPoultry Science0032-57912020-04-0199422302235Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed hamJuhui Choe0Hack-Youn Kim1Department of Animal Resources Science and Resource Science Institute, Kongju National University, Yesan, Chungnam, 32439, KoreaDepartment of Animal Resources Science and Resource Science Institute, Kongju National University, Yesan, Chungnam, 32439, Korea; Corresponding author:The consumption of meat products from old broiler breeder hen (OBH) and old laying hen (OLH) is limited by their poor organoleptic properties. In this study, the physicochemical properties of breast and thigh meat from OBH and OLH and their application to the development of pressed ham with better quality properties were examined. To manufacture pressed ham, 3 different chicken meat mixtures (mixture A, 50% breast and 50% thigh from OBH; mixture B, 50% breast and 50% thigh meat from OLH; mixture C, 25% breast and 25% thigh from OBH and OLH, respectively) were used. Breast meat from OBH showed a higher water holding capacity (WHC; P < 0.001), a* values (P < 0.05), and tenderness (P < 0.001) and lower cooking loss (P < 0.001) and b* values (P < 0.01) than those of other samples. No significant differences in physicochemical properties of thigh meat were detected between OBH and OLH. Regardless of chicken breed, the thigh samples showed significantly higher pH values, cooking loss, and a* and significantly lower WHC, L*, and b* than those of breast samples. The quality properties of pressed ham were affected by the physicochemical characteristics of meat ingredients, including pH, WHC, and textural properties. The pressed ham samples with mixtures A and B showed the lowest (P < 0.05) and highest (P < 0.05) values, respectively, for cooking loss, L*, b*, hardness, gumminess, and chewiness. The highest (P < 0.05) overall acceptability scores were obtained for samples made with mixture A. Thus, breast and thigh meat from OBH could be used for pressed ham with favorable WHC, tenderness, and overall acceptability.http://www.sciencedirect.com/science/article/pii/S0032579119577975old broiler breeder hensold laying hensprocessed hamphysicochemical characteristics |
| spellingShingle | Juhui Choe Hack-Youn Kim Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham Poultry Science old broiler breeder hens old laying hens processed ham physicochemical characteristics |
| title | Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham |
| title_full | Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham |
| title_fullStr | Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham |
| title_full_unstemmed | Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham |
| title_short | Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham |
| title_sort | physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham |
| topic | old broiler breeder hens old laying hens processed ham physicochemical characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S0032579119577975 |
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