Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2007
Volume 10
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Żych A. , Lachowicz K. , Gajowiecki L. , Sobczak M. , Żochowska-Kujawska J. , Kotowicz M. 2007. EFFECTS OF SHORT MASSAGING TIME AND DRUM SPEED ON TEXTURE AND STRUCTURE CHANGES OF CHICKEN AND TURKEY BREAST MUSCLES, EJPAU 10(2), #09.
Available Online: http://www.ejpau.media.pl/volume10/issue2/abs-09.html

EFFECTS OF SHORT MASSAGING TIME AND DRUM SPEED ON TEXTURE AND STRUCTURE CHANGES OF CHICKEN AND TURKEY BREAST MUSCLES

Arkadiusz Żych1, Kazimierz Lachowicz2, Leszek Gajowiecki1, Małgorzata Sobczak2, Joanna Żochowska-Kujawska2, Marek Kotowicz1
1 Department of Meat Technology, Agricultural University of Szczecin, Poland
2 Department of Meat Technology, West Pomeranian University of Technology, Szczecin, Poland

 

ABSTRACT



Changes in texture parameters (hardness, cohesiveness, chewiness) and structural elements (fibre cross-sectional area, and thickness of peri- and endomysium) of chicken and turkey breast muscles, subjected to effective massaging for ½, 1, 1½ , 2, 4 h were followed.

Turkey breast muscles with thier higher cross-sectional area thicker peri- and endomysium, compared with chicken breast muscles, were harder, more chewiness and cohesiveness.

Massaging resulted in an increase in the mean fibre cross-sectional area, changes in thicknes of the peri- and endomysium, and reduction in hardness and chewiness and in augmentation of cohesiveness of the muscles studied.

Turkey breast muscles were the less susceptible than the other muscles tested to mechanical tenderisation and should be effective massaged for more than 2 h or more intensely.

Chicken breast muscles massaged longer than 2 h at 20 rpm drum speed caused an over-massaging of meat and as the consequences an increase in hardness, chewiness and thermal drip.

Key words: poultry muscles, massaging, texture, structure.


Arkadiusz Żych
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: zych@fish.ar.szczecin.pl

Kazimierz Lachowicz
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332


Leszek Gajowiecki
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332


Małgorzata Sobczak
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332

Joanna Żochowska-Kujawska
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: joanna.zochowska-kujawska@fish.ar.szczecin.pl

Marek Kotowicz
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.