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Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
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 Title & Authors
Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Yeo, Eui-Joo; Jeong, Tae-Jun; Choi, Yun-Sang; Kim, Cheon-Jei;
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This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (p<0.05). On the other hand, the increase in pre-rigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.
chicken breast;post-mortem;pre-rigor salting;physicochemical properties;rigor-mortis;
 Cited by
육용종계 노계와 산란노계 가슴살 햄의 품질 특성,김학연;김계웅;

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닭다리살 유화물의 염화나트륨(NaCl) 첨가수준에 따른 이화학적 특성,박신영;김학연;

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