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Breast Muscle

The Experts below are selected from a list of 264 Experts worldwide ranked by ideXlab platform

Daoying Wang – 1st expert on this subject based on the ideXlab platform

  • rapid tenderizing of goose Breast Muscle based on actomyosin dissociation by low frequency ultrasonication
    Process Biochemistry, 2017
    Co-Authors: Kun Zhang, Huan Bian, Muhan Zhang, Weimin Xu, Daoying Wang

    Abstract:

    Abstract The effect of low-frequency ultrasonication on tenderness, myofibrillar fragmentation and dissociation of actomyosin from goose Breast Muscle was investigated. Tenderness is the total mechanical strength of the skeletal Muscle tissue. The compression and depression induced by ultrasound produces microbubbles in the structure that propagate shock waves of high energy throughout the meat tissue, thereby causing myofibrillar damage. Ultrasound (20 kHz) at 800 W for 20 min had a greater impact on the improvement of meat tenderness than untreated meat (control) during the 0–24 h storage time (4 °C). Significantly higher pH values and myofibrillar fragmentation indices were observed in ultrasonicated meat (6.44 and 22.7%) compared with the control (6.03 and 18.2%) after 24 h of storage. The lowest cooking loss and shear force were obtained in ultrasonicated meat (15.7% and 1970 g) vs. the control (23.9% and 2470 g) at 12 h storage. Furthermore, the ultrasound effect also significantly increased the count of free actin and decreased the ATPase activity of actomyosin during storage. Atomic force microscopy demonstrated that small subunits of actin significantly increased with ultrasonication. This study provides a new perspective of tenderization with the dissociation of actomyosin by ultrasonication combined with proper storage time.

  • effect of final cooked temperature on tenderness protein solubility and microstructure of duck Breast Muscle
    Lwt – Food Science and Technology, 2013
    Co-Authors: Chao Li, Daoying Wang, Weimin Xu, Guanghong Zhou

    Abstract:

    Changes in Warner–Bratzler shear force, cooking loss, protein solubility and microstructure of duck Breast Muscle cooked to 40, 50, 60, 70, 80, 90 and 95 °C were determined. Warner–Bratzler shear force was found to increase in two separate phases from internal temperature of 40–50 °C and again from 60 to 95 °C (P < 0.05), with a decrease from 50 to 60 °C. With increasing internal temperature cooking loss gradually increased while protein solubility significantly decreased (P < 0.05). Two significant decreases in fiber diameter were observed in samples cooked to internal temperatures of 40–50 °C (P < 0.01) and 70–80 °C (P < 0.01). The sarcomere length decreased for the most part with increased internal temperature from ambient (raw) to 95 °C, but with a noticeable increase between 50 and 60 °C (P < 0.01). It was found that the amount of protein solubility and shrinkage of sarcomere significantly correlated with tenderness of duck meat during cooking process.

Dimitris Alexandrakis – 2nd expert on this subject based on the ideXlab platform

  • rapid non destructive detection of spoilage of intact chicken Breast Muscle using near infrared and fourier transform mid infrared spectroscopy and multivariate statistics
    Food and Bioprocess Technology, 2012
    Co-Authors: Dimitris Alexandrakis, Gerard Downey, Amalia G M Scannell

    Abstract:

    Near-infrared (NIR) transflectance and Fourier transform-infrared (FT-IR) attenuated total reflectance spectra of intact chicken Breast Muscle packed under aerobic conditions and stored at 4° for 14 days were collected and investigated for their potential use in rapid non-destructive detection of spoilage. Multiplicative scatter correction-transformed NIR and standard normal variate-transformed FT-IR spectra were analysed using principal component analysis (PCA), partial least-squares discriminant analysis (PLS2-DA) and outer product analysis (OPA). PCA and PLS2-DA regression failed to completely discriminate between days 0 and 4 samples (total viable count (TVC) days 0 and 4 = 5.23 and 6.75 log10 cfu g−1) which had bacterial loads smaller than the accepted levels (8 log10 cfu g−1) of sensory spoilage detection but classified correctly days 8 and 14 samples (TVC days 8 and 14 = 9.61 and 10.37 log10 cfu g−1). OPA performed on both NIR and FT-IR datasets revealed several correlations that highlight the effect of proteolysis in influencing the spectra. These correlations indicate that increase in free amino acids and peptides could be the main factor in the discrimination of intact chicken Breast Muscle. This investigation suggests that NIR and FT-IR spectroscopy can become useful, rapid, non-destructive tools for spoilage detection.

Weimin Xu – 3rd expert on this subject based on the ideXlab platform

  • rapid tenderizing of goose Breast Muscle based on actomyosin dissociation by low frequency ultrasonication
    Process Biochemistry, 2017
    Co-Authors: Kun Zhang, Huan Bian, Muhan Zhang, Weimin Xu, Daoying Wang

    Abstract:

    Abstract The effect of low-frequency ultrasonication on tenderness, myofibrillar fragmentation and dissociation of actomyosin from goose Breast Muscle was investigated. Tenderness is the total mechanical strength of the skeletal Muscle tissue. The compression and depression induced by ultrasound produces microbubbles in the structure that propagate shock waves of high energy throughout the meat tissue, thereby causing myofibrillar damage. Ultrasound (20 kHz) at 800 W for 20 min had a greater impact on the improvement of meat tenderness than untreated meat (control) during the 0–24 h storage time (4 °C). Significantly higher pH values and myofibrillar fragmentation indices were observed in ultrasonicated meat (6.44 and 22.7%) compared with the control (6.03 and 18.2%) after 24 h of storage. The lowest cooking loss and shear force were obtained in ultrasonicated meat (15.7% and 1970 g) vs. the control (23.9% and 2470 g) at 12 h storage. Furthermore, the ultrasound effect also significantly increased the count of free actin and decreased the ATPase activity of actomyosin during storage. Atomic force microscopy demonstrated that small subunits of actin significantly increased with ultrasonication. This study provides a new perspective of tenderization with the dissociation of actomyosin by ultrasonication combined with proper storage time.

  • effect of final cooked temperature on tenderness protein solubility and microstructure of duck Breast Muscle
    Lwt – Food Science and Technology, 2013
    Co-Authors: Chao Li, Daoying Wang, Weimin Xu, Guanghong Zhou

    Abstract:

    Changes in Warner–Bratzler shear force, cooking loss, protein solubility and microstructure of duck Breast Muscle cooked to 40, 50, 60, 70, 80, 90 and 95 °C were determined. Warner–Bratzler shear force was found to increase in two separate phases from internal temperature of 40–50 °C and again from 60 to 95 °C (P < 0.05), with a decrease from 50 to 60 °C. With increasing internal temperature cooking loss gradually increased while protein solubility significantly decreased (P < 0.05). Two significant decreases in fiber diameter were observed in samples cooked to internal temperatures of 40–50 °C (P < 0.01) and 70–80 °C (P < 0.01). The sarcomere length decreased for the most part with increased internal temperature from ambient (raw) to 95 °C, but with a noticeable increase between 50 and 60 °C (P < 0.01). It was found that the amount of protein solubility and shrinkage of sarcomere significantly correlated with tenderness of duck meat during cooking process.