title: Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties.
abstract: Soluble proteins, myofibrillar proteins, collagen, texture, and cook loss were evaluated at different meat temperatures by heating ground and formed chicken breast meat in brass containers in a water bath to temperatures of 40, 50, 60, 70, or 80 C. The soluble proteins decreased by approximately 90% as meat temperature increased from 23 to 80 C. The myofibrillar protein subunits of molecular weight greater than 43 kDa decreased with increasing temperature from 23 to 80 C as analyzed via SDS-PAGE. Amount of soluble collagen more than doubled when meat temperature was increased from 50 to 70 C. The maximum peak shear force was obtained, via Warner-Bratzler shear test, at 60 C for ground chicken breast patties. The weight of patties decreased approximately 10.3% when meat temperatures were increased from 23 to 80 C. Overall, heating temperature affected the texture of the meat and caused changes in proteins and cook loss.
authors.affiliation: Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville 71701, USA.
authors.forename: R Y
authors.initials: RY
authors.lastname: Murphy
authors.forename: B P
authors.initials: BP
authors.lastname: Marks
mesh_terms: D000818:Animals; D002645:Chickens; D003094:Collagen / Q000032:analysis; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling; D006358:Hot Temperature; D009124:Muscle Proteins / Q000032:analysis; D011202:Poultry Products / Q000032:analysis*; D011506:Proteins / Q000032:analysis*; D012677:Sensation; D012995:Solubility
chemical_list: D009124:Muscle Proteins; D011506:Proteins; D003094:Collagen