Research Note: Comparison of histochemical characteristics, chicken meat quality, and heat shock protein expressions between PSE-like condition and white-stripping features of pectoralis major muscle.

ABSTRACT: The present study compared the histochemical and meat quality characteristics of broiler pectoralis major (PM) muscle among the groups categorized according to muscle abnormalities, including pale, soft, and exudative (PSE)-like condition and white-striping (WS) feature. Additionally, this study investigated the associations between muscular abnormalities and expression levels of heat shock proteins (HSPs), including αβ-crystallin, HSP70, and HSP90, at the early postmortem period. The WS breasts with normal quality condition showed greater PM muscle weight and were more associated with fiber hypertrophy, compared to the no WS breasts with PSE-like condition (P < 0.05). The PSE-like group exhibited paler surface color and tougher meat, causing more fluid loss after cooking, compared to the

SUBMITTER: Lee B 

PROVIDER: S-EPMC8253903 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature