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Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

Overview of attention for article published in Journal of Animal Science and Technology, July 2016
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Title
Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
Published in
Journal of Animal Science and Technology, July 2016
DOI 10.1186/s40781-016-0110-8
Pubmed ID
Authors

Deshani S. Karunanayaka, Deshani S. Karunanayaka, Dinesh D. Jayasena, Cheorun Jo

Abstract

Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

Twitter Demographics

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Mendeley readers

The data shown below were compiled from readership statistics for 40 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Kenya 1 3%
Unknown 39 98%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 9 23%
Student > Bachelor 6 15%
Student > Master 6 15%
Student > Postgraduate 3 8%
Student > Doctoral Student 1 3%
Other 4 10%
Unknown 11 28%
Readers by discipline Count As %
Agricultural and Biological Sciences 14 35%
Biochemistry, Genetics and Molecular Biology 3 8%
Veterinary Science and Veterinary Medicine 3 8%
Medicine and Dentistry 2 5%
Engineering 2 5%
Other 4 10%
Unknown 12 30%

Attention Score in Context

This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 28 July 2016.
All research outputs
#6,193,605
of 8,148,366 outputs
Outputs from Journal of Animal Science and Technology
#18
of 40 outputs
Outputs of similar age
#182,806
of 257,952 outputs
Outputs of similar age from Journal of Animal Science and Technology
#2
of 2 outputs
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