Scientia Agricultura Sinica ›› 2014, Vol. 47 ›› Issue (10): 2003-2012.doi: 10.3864/j.issn.0578-1752.2014.10.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Study on Relationship Between Myofibril Characteristics and Meat Quality of Chicken Raw Meat

 WANG  Chun-Qing-1, LI  Xia-1, ZHANG  Chun-Hui-1, CHEN  Xu-Hua-1, SUN  Hong-Mei-1, LI  Yin-1, LI  Hai-1, HE  Lei-Tang-2   

  1. 1、Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193;
    2、Hebi Animal Husbandry Station, Hebi 458030, He’nan
  • Received:2013-10-17 Online:2014-05-20 Published:2014-02-28

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Abstract: 【Objective】The relationship between myofibril characteristics and meat quality of breast of different chicken varieties was investigated. The purpose of the present study was to provide a scientific basis for selection of special varieties and understanding of the effect of raw meat quality on the quality of meat products. 【Method】The microstructures and ultrastructures of breast muscle myofibril of eight Chinese native chickens were observed by scanning electron micrograph (SEM) and transmission electron microscope (TEM) , the quantitative analysis of myofibril characteristics was conducted by Image-Pro Plus 6.0, at the same time cooking loss, shear force, texture profile analysis (TPA) and myofibril fragmentation index (MFI) were measured. The correlation between myofibril characteristics and processing features was established by correlation analysis. The Statistic Analysis System 9.2 (SAS9.2) was used to analyze the variance, multiple comparison and correlation.【Result】Eight Chinese native chickens showed a significant difference in basic chemical compositions, colour, pH, tenderness, water holding capacity, texture properties, fibre diameter, fibre density, sarcomere length and MFI (P＜0.05). The water content of Silkie was significantly higher than the other varieties (P＜0.05) , and the Chai hens’ was the lowest. The protein contents of eight Chinese native chickens were ranging from 22.03% to 24.53%, and the extent of variation was minor. The protein content of Princess chicken was the lowest, but its fat content was the highest. The lightness and redness of Bantam were significantly higher than the other varieties (P＜0.05). The pH of Silkie was the highest. The shear forces of Princess chicken, Tsingyuan’s chicken, Silkie and Spring chicken were lower than the other varieties and the cooking loss of Silkie was the lowest. The fibre diameters of Princess chicken, Tsingyuan’s chicken, Silkie and Spring chicken were thinner, the fibre densities were denser; the sarcomere length of Tsingyuan’s chicken was the longest. MFI of Sanhuang chicken and Princess chicken were higher than the other varieties. The correlation analysis showed that the fibre diameter was positively correlated (P＜0.05) with shear force, but the fibre density was negatively correlated (P＜0.05) with shear force, the sarcomere length was negatively correlated (P＜0.05) with cooking loss.【Conclusion】There was a significant correlation between myofibril characteristics and meat quality, the myofibril characteristics had an important effect on meat quality.

Key words: chicken breed , myofibril characteristic , meat quality , processing characteristics , correlation analysis

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