Skip to main content
ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality Safety and Assessment Research » Research » Publications at this Location » Publication #372656

Research Project: Assessment and Improvement of Poultry Meat, Egg, and Feed Quality

Location: Quality Safety and Assessment Research

Title: Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR

Author
item PANG, BIN - Qingdao Agricultural University
item Bowker, Brian
item ZHANG, JIAN - Beijing Academy Of Agricultural Sciences
item YANG, YI - China Agricultural University
item Zhuang, Hong

Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/4/2020
Publication Date: 6/11/2020
Citation: Pang, B., Bowker, B.C., Zhang, J., Yang, Y., Zhuang, H. 2020. Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR. LWT - Food Science and Technology. Food Control, volume 118, 107391.

Interpretive Summary: The woody breast (WB) condition is an emerging muscle defect in broiler breast meat. Published reports have shown that the woody breast (WB) condition results in poor water-holding capacity (WHC) in broiler breast meat, such as increased drip loss and cook loss. Time-domain nuclear magnetic resonance (TD-NMR) has been successfully used to investigate WHC in pork and poultry meat. Data demonstrated that WB meat contained greater proportion of extra-myofibrillar water and water in WB meat was more mobile regardless of water component. However, only limited effort has been made to use the water component parameters to predict quality attributes of broiler breast meat with the WB condition and WB syndrome in intact raw broiler breast fillets. Thus, the objective of this study was to predict WHC (indicated with either drip loss or cook loss) of broiler breast meat with the WB condition and distinguish the severity of the WB condition in raw intact broiler breast fillets using muscle water component parameters generated by TD-NMR. Results from TD-NMR analysis revealed three water components in broiler breast meat, T2b hydration water, T21 intra-myofibrillar water, and T22 extra-myofibrillar water. Increasing severity of the WB condition resulted in decreased WHC, indicated with increased drip loss and cook loss, and increased mobility of muscle water components. In addition, WB meat contained relatively greater extra-myofibrillar water and less intra-myofibrillar and hydration water. Pearson correlation analysis showed significant and strong correlation between the WHC and muscle water component parameters, with the greatest correlation found between cook loss and the T21 time constant (r = 0.86, P < 0.001). Multi-linear regression models indicated that the WHC measured with drip loss mainly resulted from T22 relative area and T21 time constant; however, the WHC measured with cook loss mainly resulted from T21 time constant. Results based on principle component analysis showed good feasibility to distinguish severe WB meat from normal meat. This study demonstrates that TD-NMR could be applied as an alternative method for predicting the meat WHC and the severity of the WB condition.

Technical Abstract: The potential of time-domain NMR (TD-NMR) was evaluated as a non-destructive method for predicting water holding capacity (WHC) in intact broiler breast fillets with the woody breast (WB) condition. Fillet samples were collected from a commercial plant and classified into normal, moderate WB, and severe WB groups. WHC were measured with drip loss and cook loss. Water properties were determined with TD-NMR. Pearson correlation and multiple linear regression (MLR) analysis were used to estimate relationships between WHC and muscle water properties. Principal component analysis (PCA) was performed on muscle water properties to identify similarities and differences of the WB condition. Increased severity of the WB condition resulted in increased drip loss and cook loss. Significant Pearson correlations were found between WHC and muscle water properties, with the greatest correlation found between cook loss and the T21 time constant (r = 0.86, P < 0.001). MLR models indicate that the WHC was mainly attributed to T22 relative area and/or T21 time constant. PCA results showed the good feasibility to distinguish severe WB fillets from normal ones. This study demonstrates that TD-NMR could be applied as an alternative method for predicting the meat WHC and the severity of the WB condition.