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Tenderization of Chicken Muscle: The Stability of Alkali‐Insoluble Connective Tissue During Post‐Mortem Aging
Author(s) -
FREMERY DONALD,
STREETER IVA V.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb00913.x
Subject(s) - connective tissue , tenderness , hydroxyproline , chemistry , anatomy , muscle tissue , thigh , pathology , biology , medicine , food science , biochemistry
SUMMARY— The relation between tenderness of breast and thigh muscles from chicken broilers and stability of connective tissue therein was measured during post‐mortem aging. Tenderness was determined with a Warner‐Bratzler shear‐force apparatus and with a trained taste panel. Maximum shear‐resistance values occurred in breast muscles 3 to 4 hr post‐mortem; minimum values were reached 12 hr post‐mortem and did not change significantly during aging for 8 days. Maximum shear‐resistance values occurred in thigh muscles 3 hr post‐mortem; in these muscles tenderization continued during 8 days of aging. In contrast, alkali‐insoluble connective tissue determined in either raw or cooked muscle (as measured by alkali‐insoluble hydroxyproline) did not change significantly as a function of post‐mortem aging time (1 hr vs 24 hr for breast meat, 1 day vs 8 days for thigh meat). Cooking solubilized considerable amounts of the connective tissue. Post‐mortem tenderization of chicken meat is not related to changes in connective tissue but must be ascribed to some other fraction (or fractions) of muscle tissue.