Influence of Heat on Protein Degradation, Histology and Eating Quality Indicators of Chicken Meat

The experiments were carried out during February–July, 2021 at the Department of Livestock Products Technology (Meat science), Veterinary College and Research Institute, Namakkal, Tamil Nadu Animal Sciences University, India to assess influence heat on protein degradation, histology eating quality indicators chicken. Meat samples taken from broiler breast cooked for targeted end point temperature (75°C, 83°C, 89°C 94°C) then assessed pH, colour, cooking loss, shear force value, degradation (SDS PAGE) structure muscle fibers. heating had a significant effect pH value (p<0.01) 94°C. Colour L* decreased significantly a* b* increased chicken increasing temperature. Progressive trends loss noticed rising There no differences between fiber diameters. But observed in sarcomere length meat, showing decreasing Analysis SDS-PAGE showed that intensity myofibrillar band gradually meat higher endpoint inferring changed. sensory This study revealed high-end temperatures affects by proteins changes structure.