Biochemical and physicochemical changes in spent hen breast meat during postmortem aging

Area of Science:

• Food Science
• Meat Science
• Biochemistry

Background:

• Spent hen meat is often tough, limiting its use.
• Understanding postmortem changes is crucial for improving meat quality.

Purpose of the Study:

• To investigate biochemical and physicochemical changes during postmortem aging of spent hen breast meat.
• To assess the impact of aging on meat tenderness.

Main Methods:

• Spent hen breast meat was stored at 4°C for 28 days.
• Analyzed pH, lipid oxidation (TBARS), sulfhydryl content, collagen degradation, and proteolysis.
• Measured shear force and penetrometer readings of minced patties.

Main Results:

• pH decreased, while TBARS and collagen degradation markers (free OH-proline, proteolysis rate) increased.
• Sulfhydryl content decreased, showing a negative correlation with TBARS.
• Tenderness significantly improved, with a 23% increase at 14 days and 39% at 28 days.

Conclusions:

• Postmortem aging effectively enhances the tenderness of spent hen breast meat.
• Collagen degradation is a key factor in improving meat texture.
• Biochemical and physicochemical changes correlate with observed improvements in tenderness.