title: Effects of postmortem temperature on the physicochemical characteristics of prerigor Pekin duck breast muscles.
abstract: The effects of postmortem (PM) temperature on prerigor Pekin duck breast muscle quality were assessed. Breast meat was obtained from 90 ducks within 15 min PM and then divided into 3 storage temperature groups at 0, 15, and 30°C for 24 h PM. Results revealed that the meat stored at 0°C had a higher pH value than that stored at 30°C. The R-value tended to increase between 15 min, 2 h, and 24 h PM, whereas the water-holding capacity decreased significantly (P < 0.05) with increasing storage time. The drip loss of treatment in meat stored at 30°C was higher than in those stored at 0 and 15°C. As storage periods increased, cooking loss of meat stored at each temperature increased significantly (P < 0.05) at 2 h, but storage temperature does not affect cooking loss of duck breast muscle. The shear force of breast meat at 24 h PM had the lowest value, but meat stored at 30°C increased at 2 h and decreased at 24 h PM. Meat stored at 15°C showed a longer sarcomere length than meat stored at 0 and 30°C. The rate of muscle shortening was high during the 2 h PM for meat at the 3 temperatures. It is concluded that the different temperatures in the range of 0 to 30°C affected the muscle shortening or meat quality of the duck breast meat.
authors.affiliation: CJ CheilJedang Food R&D Center, Seoul, 152-051, Republic of Korea.
authors.forename: J H
authors.initials: JH
authors.lastname: Choi
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Republic of Korea.
authors.forename: Y S
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: H W
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: D H
authors.initials: DH
authors.lastname: Song
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea kimcj@konkuk.ac.kr.
authors.forename: C J
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D003296:Cooking; D004372:Ducks / Q000502:physiology*; D061353:Food Storage; D008460:Meat / Q000032:analysis*; D010369:Pectoralis Muscles / Q000737:chemistry / Q000502:physiology*; D013696:Temperature; D013997:Time Factors
keywords: breast muscle; duck; postmortem temperature