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Abstract
1. Textural and rheological differences among broiler breast meat ranging from pale, soft and exudative (PSE) to dark, firm and dry (DFD) in their fresh and frozen (and thawed) forms were investigated.
2. The PSE meat showed significantly higher lightness values and lower pH and water holding capacity values than normal and DFD meats; DFD meat was also significantly different from normal meat.
3. During cooking, PSE meat lost significantly more liquid and produced a softer gel than normal or DFD meats; texture profile analysis parameters were lower for the PSE meat.
4. The storage modulus values (G′, rigidity of elastic response of the gelling material) showed that DFD meat produced a more rigid gel during cooking (especially above 54°C) and later during cooling (back to 30°C) compared with the PSE meat.
5. Freezing resulted in a trend of lower G′ values before, during and after cooking. The results indicated that meat proteins were damaged during freezing and PSE meat was more severely affected, or that more protein denaturation occurred in the PSE meat.
Acknowledgements
The authors would like to acknowledge the Ontario Ministry of Food and Agriculture for financial support.