Examination of pH Fluctuations and Lipid Characteristics in Duck-Chicken Breast over Time
Abstract
The quality and features of meat products in animals are determined by factors such as pH and lipid properties. In order to comprehend and maximize the flavor and lifespan features of meat, as well as to enhance the overall evaluation and customer acceptance of meals originating from birds, it is imperative to keep an eye on pH and lipid properties. In this paper, we analyze the pH, lipids in duck and chicken breast meat over time. We gathered the sample from thirty ducklings and thirty broilers that were forty-three days old.We measure the pH of meat specimens at different periods after death, as well as the features and fatty components of the meat at various storage times. The pH levels of the two breasts did not differ considerably until 40 minutes after the death, at which point the duck breast had a significantly lower pH than the chicken breast. We analyzed the redness (a*) and lightness (L*) values for both breasts. Then, over the course of the storage periods, we evaluate the loss of cooking, shear pressure, TBARS values and fatty acids.
References
Shin, D.M., Kim, Y.J., Yune, J.H., Kim, D.H., Kwon, H.C., Sohn, H., Han, S.G., Han, J.H., Lim, S.J. and Han, S.G., (2022). Effects of chitosan and duck fat-based emulsion coatings on the quality characteristics of chicken meat during storage. Foods, 11(2), p.245.https://doi.org/10.3390/foods11020245
Huerta, A., Pascual, A., Bordignon, F., Trocino, A., Xiccato, G., Mancinelli, A.C., Mugnai, C., Pirrone, F. and Birolo, M., (2023). Resiliency of fast-growing and slow-growing genotypes of broiler chickens submitted to different environmental temperatures: growth performance and meat quality. Poultry Science, 102(12), p.103158.https://doi.org/10.1016/j.psj.2023.103158
Al-Abdullatif, A. and Azzam, M.M., (2023). Effects of Hot Arid Environments on the Production Performance, Carcass Traits, and Fatty Acids Composition of Breast Meat in Broiler Chickens. Life, 13(6), p.1239.https://doi.org/10.3390/life13061239
Chen, Y., Peng, L., Huang, Y., Wang, Y., Song, W. and Zhen, L., (2023). Effect of dietary supplementation with melatonin on meat quality, fatty acid profiles and metabolome differences in broiler breast. Journal of Food Composition and Analysis, 121, p.105410.https://doi.org/10.1016/j.jfca.2023.105410
Kapase, G., Kulkarni, S. and MKiran, S.R.B., (2023). Profiling of physico-chemical and biochemical characteristics of chicken thigh (Iliotibialis) and breast (Pectoralis) Muscles.
Jalal, M.A.R., Zakaria, H.A.H., Hayajneh, F.M. and Mehyar, G.M., 2023. Performance, Carcass Characteristics, and Meat Quality of Broiler Chickens Fed β-Mannanase and Two Levels of Energy. Tropical Animal Science Journal, 46(2), pp.190-200.https://doi.org/10.5398/tasj.2023.46.2.190
Lee, S., Jo, K., Jeong, H.G., Park, J.I., Yong, H.I., Choi, Y.S. and Jung, S., (2023). Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model. Food Science of Animal Resources, 43(2), p.305.https://doi.org/10.5851%2Fkosfa.2022.e77
Beauclercq, S., Mignon-Grasteau, S., Petit, A., Berger, Q., Lefèvre, A., Metayer-Coustard, S., Tesseraud, S., Emond, P., Berri, C. and Le Bihan-Duval, E., (2022). A divergent selection on breast meat ultimate pH, a key factor for chicken meat quality, is associated with different circulating lipid profiles. Frontiers in Physiology, 13, p.935868.https://doi.org/10.3389/fphys.2022.935868
Manheem, K., Adiamo, O., Roobab, U., Mohteshamuddin, K., Hassan, H., Nirmal, N. and Maqsood, S., (2023). A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage. Animals, 13(5), p.904.https://doi.org/10.3390/ani13050904
Al-Baadani, H.H., Alhotan, R.A., Azzam, M.M., Suliman, G.M., Alharthi, A.S., Fazea, E.H. and Alhidary, I.A., (2023). Effects of gum Arabic (Acacia senegal) powder on characteristics of carcass and breast meat quality parameters in male broiler chickens. Foods, 12(13), p.2526.https://doi.org/10.3390/foods12132526
Valentim, J.K., Garcia, R.G., de Castro Burbarelli, M.F., de Léo, R.A.R., de Sousa Ferreira, R., Calderano, A.A., Lima, I.L., de Souza Nascimento, K.M.R., da Silva, T.R. and Albino, L.F.T., (2023). Nutritional, Productive, and Qualitative Characteristics of European Quails Fed with Diets Containing Lipid Sources of Plant and Animal Origin. Animals, 13(22), p.3472.https://doi.org/10.3390/ani13223472
Hammemi, C., Askri, A., Létourneau-Montminy, M.P. and Alnahhas, N., (2024). Current state of breast meat quality in standard-yielding broiler strains. Journal of Applied Poultry Research, 33(1), p.100383.https://doi.org/10.1016/j.japr.2023.100383
Bashir, N., Şekeroğlu, A., Tainika, B. and Özer, C.O., (2023). Effect of different pasture species on growth performance, carcass traits, internal organ weights, and meat quality of slower growing broilers in free-range production system. Tropical Animal Health and Production, 55(3), p.162.https://doi.org/10.1007/s11250-023-03581-9
Li, Y., Mei, H., Liu, Y., Li, Z., Qamar, H., Yu, M. and Ma, X., (2023). Dietary Supplementation with Rutin Alters Meat Quality, Fatty Acid Profile, Antioxidant Capacity, and Expression Levels of Genes Associated with Lipid Metabolism in Breast Muscle of Qingyuan Partridge Chickens. Foods, 12(12), p.2302.https://doi.org/10.3390/foods12122302
Villegas-Cayllahua, E.A., Dutra, D.R., de Oliveira, R.F., Pereira, M.R., Cavalcanti, É.N.F., Ferrari, F.B., de Souza, R.A., de Almeida Fidelis, H., Giampietro-Ganeco, A., de Souza, P.A. and de Mello, J.L.M., (2024). Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo. Poultry Science, 103(1), p.103153.https://doi.org/10.1016/j.psj.2023.103153
SnehaPriya, S., Sahitya Rani, M. and Shashi Kumar, M., (2023). Quality attributes of country chicken and commercial broiler chicken preserved under super chilled conditions.
Abdel-Hamid, T.M., Nasr, M.A.F., Saleh, N.A.S. and Sherief, W.R.I., (2023). Productive traits, Biochemical parameters, Meat quality and and the gene expression of these traits in different duck breeds. Zagazig Veterinary Journal, 51(2), pp.185-207.https://doi.org/10.21608/zvjz.2023.215842.1209
Pečjak, M., Leskovec, J., Levart, A., Salobir, J. and Rezar, V., (2022). Effects of dietary vitamin E, vitamin C, selenium and their combination on carcass characteristics, oxidative stability and breast meat quality of broiler chickens exposed to cyclic heat stress. Animals, 12(14), p.1789.https://doi.org/10.3390/ani12141789
Ding, S.R., Li, G.S., Chen, S.R., Zhu, F., Hao, J.P., Yang, F.X. and Hou, Z.C., (2021). Comparison of carcass and meat quality traits between lean and fat Pekin ducks. Animal Bioscience, 34(7), p.1193.https://doi.org/10.5713%2Fajas.19.0612
Thanatsang, K.V., Malila, Y., Arayamethakorn, S., Srimarut, Y., Tatiyaborworntham, N., Uengwetwanit, T., Panya, A., Rungrassamee, W. and Visessanguan, W., (2020). Nutritional properties and oxidative indices of broiler breast meat affected by wooden breast abnormality. Animals, 10(12), p.2272.https://doi.org/10.3390/ani10122272