Post-Mortem Chemical Changes in Poultry Breast Meat Monitored With Visible-Near Infrared Spectroscopy

Samantha A. Hawkins, Brian Bowker, Hong Zhuang, Gary Gamble, Ronald Holser


Chicken meat undergoes significant chemical and structural changes with postmortem time that influence meat quality characteristics. The objective of this study was to measure the visible-near infrared (vis-NIR) spectral differences in broiler breast fillets at 0.5, 4, 24, and 120 h postmortem. Muscle samples were flash frozen and freeze-dried prior to spectra analysis. In the visible region of the spectra (400-700 nm) changes in myoglobin protein peaks were observed with postmortem time. Freeze-drying muscle samples provided additional information from the NIR region of the spectra (800-2500 nm) on muscle protein changes during postmortem aging. Alterations to the b-sheet and a-helix structures of myofibrillar proteins and changes in the amount of bound water were observed in the NIR region with postmortem aging. Data from this study demonstrate that changes in breast fillets with postmortem time that are related to meat quality traits are detectable using vis-NIR spectroscopy.


vis-NIR spectroscopy, chicken, freeze-dried, postmortem aging, breast muscle

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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