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Influence of transport conditions and pre‐slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat
- Xing, Tong, Li, Yun han., Li, Ming, Jiang, Nan nan., Xu, Xing lian., Zhou, Guang hong.
- Animal science journal = 2016 v.87 no.11 pp. 1413-1420
- ambient temperature, breast meat, broiler chickens, chicken meat, glycogen, lairage, meat quality, myosin, phosphorylase, protein denaturation, protein solubility, summer, transportation
- 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.