title: Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat.
abstract: This study investigated the effects of pre-slaughter transport during summer and subsequent water shower spray on broiler meat quality and protein characteristics. Arbor Acres broiler chickens (n = 126, 42 days old, mixed sex, 2.5-3 kg) were randomly categorized into three treatments: (i) control group without transport (C); (ii) 30 min transport (T); and (iii) 30 min transport followed by 10 min water shower spray and 20 min lairage (T/W). Each treatment consisted of six replicates with seven birds each. Ambient temperature was 32-35°C during transportation. Results indicated that transport during high ambient temperature denatured myosin and sarcoplasmic proteins, led to decreased protein solubility and resulted in glycogen phosphorylase precipitated to the myofibrillar fraction. Furthermore, meat quality in the transport group showed a pale, soft and exudative (PSE)-like syndrome. Water shower spray during lairage after transport reduced the degree of protein denaturation and lessened the deterioration of meat quality.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China. xlxus@njau.edu.cn.
authors.forename: Tong
authors.initials: T
authors.lastname: Xing
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China.
authors.forename: Yun Han
authors.initials: YH
authors.lastname: Li
authors.affiliation: Synergetic Innovation Center Of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China.
authors.forename: Ming
authors.initials: M
authors.lastname: Li
authors.affiliation: Synergetic Innovation Center Of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China.
authors.forename: Nan Nan
authors.initials: NN
authors.lastname: Jiang
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China.
authors.forename: Xing Lian
authors.initials: XL
authors.lastname: Xu
authors.affiliation: Synergetic Innovation Center Of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China.
authors.forename: Guang Hong
authors.initials: GH
authors.lastname: Zhou
mesh_terms: D000003:Abattoirs; D000818:Animals; D001494:Baths / Q000379:methods*; D002645:Chickens; D005260:Female; D063427:Food Quality; D024981:Glycogen Phosphorylase; D006358:Hot Temperature; D008297:Male; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000032:analysis*; D009218:Myosins; D011489:Protein Denaturation; D012621:Seasons; D012995:Solubility; D014186:Transportation / Q000379:methods*; D014867:Water / Q000032:analysis*
chemical_list: D009124:Muscle Proteins; D014867:Water; D024981:Glycogen Phosphorylase; D009218:Myosins
keywords: broiler; glycogen phosphorylase; low-field NMR; protein denaturation; transport