ArticlePoultry science2021
Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition.
Article in Poultry science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 37 citations in OpenAlex.
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- Arginine amino acid, nano particles of zinc oxide, and stock density: Effect on growth performance, intestinal morphology, blood indices, and meat quality in broiler chickens.Poultry science · 2026Article
- Effects of varying levels of coated cysteamine hydrochloride in diet on growth performance and carcass quality of steers.Animal bioscience · 2025Article
- Effect of 6-Gingerol on Oxidation and Structure of Beef Myofibrillar Protein During Heating.Foods (Basel, Switzerland) · 2025Article
- The ability of chitosan-stearin as an edible coating on the quality of broiler chicken meat during cold storage.Journal of advanced veterinary and animal research · 2025Article
- Macromolecular Crowding in Cell Stress and Death.Sub-cellular biochemistry · 2025Review
- Growth performance, behavior, gene expression, carcass characteristics, stress indicators, and economical parameters of avian 48 broiler chickens raised under three different stocking density.Frontiers in veterinary science · 2025Article
- Effect of Sarcoplasmic Protein Solutions Dried at Different Times and Rates on Water Migration in Lamb Myofibril In Vitro.Foods (Basel, Switzerland) · 2024Article
- Identification of SNPs Associated with Goose Meat Quality Traits Using a Genome-Wide Association Study Approach.Animals : an open access journal from MDPI · 2023Article
- Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breast during Early Storage.Foods (Basel, Switzerland) · 2023Article
- Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat.Foods (Basel, Switzerland) · 2023Article
- Green Technology for Pork Loin Wet Curing-Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma.Foods (Basel, Switzerland) · 2022Article
- Multi-Omics Analysis of the Microbiome and Metabolome Reveals the Relationship Between the Gut Microbiota and Wooden Breast Myopathy in Broilers.Frontiers in veterinary science · 2022Article
- Potential impact of stocking density on growth, carcass traits, indicators of biochemical and oxidative stress and meat quality of different broiler breeds.Poultry science · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 6 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to investigate the influence of meat temperature on moisture loss, muscle water properties, and protein profiles in broiler pectoralis major with the severe woody breast (WB) condition. Broiler breast samples were collected from a commercial plant and sorted into normal, WB, and pale, soft, and exudative (PSE). Temperature treatments included 23°C, 40°C, 53°C, 57°C, 68°C, and 90°C based on denaturation of major muscle protein types during heating. Moisture loss was estimated with weight changes, water properties were measured with time-domain nuclear magnetic resonance measurements, and protein profiles were determined with SDS electrophoresis gel. There were no differences in moisture loss between 3 groups at meat temperature 23°C, 40°C, and 57°C. Moisture loss of WB samples was greater than normal and PSE at either 68°C or 90°C; however, it was the least at 53°C. Only close changing trend was noted between the intramyofibrillar water (T
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