PSVI-22 Comparison of quality characteristics, palatability, and serum biochemical parameters between normal and PSE-like condition chickens

• Published in: Journal of animal science Vol. 99; no. Supplement_3; pp. 384 - 385
• Main Authors: Lee, Boin, Kim, Jae Yeong, Choi, Young Min
• Format: Journal Article
• Language: English
• Published: US Oxford University Press 01-11-2021
• Subjects: Abattoirs; Aspartate aminotransferase; Biochemistry; Calcium; Chickens; Cooking; Cortisol; Exudation; Flavors; Meat; Meat quality; Muscles; Off flavor; Organoleptic properties; Palatability; Parameters; Poultry; Quality assessment; Sensory evaluation; Sensory properties; Serotonin; meat quality; PSE-like chicken; serum biochemical parameters
• ISSN: 0021-8812; 1525-3163
• DOI: 10.1093/jas/skab235.703

Abstract
The objective of this study was to compare the meat quality traits, palatability, and serum biochemical parameters between normal and pale, soft, and exudative (PSE)-like condition chickens to better understand the mechanisms leading to impairment of meat quality. A total of 60 commercial broilers were obtained at the same slaughterhouse in three batches (20 chickens per batch). During exsanguination, the blood glucose (BG) levels were immediately measured and obtained plasma samples were used for the measurements of serum biochemical parameters, including calcium, cortisol, aspartate aminotransferase (AST), and serotonin. After 24 h postmortem, the meat quality measurements were conducted using the whole left pectoralis major (PM) muscles, and chickens were then classified into normal and PSE-like condition (L* > 53 and pH24 h < 5.7) groups. The right PM muscles were used for the sensory quality evaluation. As expected, marked differences were observed in pH 24 h (5.86 vs. 5.63, P < 0.001) and lightness (50.9 vs. 57.0, P < 0.001) between the Normal and PSE-like conditions. Moreover, the PSE group showed a higher cooking loss compared to the Normal group (13.9 vs. 12.8%, P < 0.05). For the organoleptic characteristics, chicken breast from the PSE group exhibited a lower score of tenderness conducted by trained panelists compared to breast from the Normal group (5.38 vs. 5.82%, P < 0.05), even though there were no differences in values of juiciness, flavor, and off-flavor intensity between the groups (P > 0.05). The PSE-like group had significantly higher values of BG (266.7 vs. 256.2 mg/dl, P < 0.05) and calcium (11.4 vs. 10.9 mg/dl, P < 0.05) and lower value of AST (228.3 vs. 247.5 U/l, P < 0.05) compared to the Normal group. Thus, the occurrence of PSE-like condition could be related to serum biochemical parameters, especially BG, calcium, and AST.