사후 저장온도가 온도체 발골 육계 가슴육의 이화학적 특성에 미치는 영향

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at -1℃ and the other group was stored at 30℃ for 3 hr, and then all the samples were chilled at 2℃ until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at -1℃ and 30℃. However, sarcomere length was shortened more at -1℃ than at 30℃, MFI was larger at 30℃ than at -1℃, drip loss was greater at 30℃ than at -1℃, and WHC was lower at 30℃ than at -1℃ (p