Relationship between 30kDa Components and K-values in Broiler Meat during Postmortem Storage

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  • 鶏肉貯蔵中に出現する30kDa成分とK値との関係
  • ケイニク チョゾウチュウ ニ シュツゲンスル 30kDa セイブン ト Kチ

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We previously11) reported that 30 and 32kDa components of myofibrils from breast meat appeared on SDS-PAGE during processing of broiler after slaughter. In order to study whether there is a relation or not between these decomposed fragments of myofibrils and K-values, having been reported as indices of freshness of broiler meat7, 13, 18), the changes of these properties during processing and subsequent storage of broiler meat were investigated. The amount of 32kDa components in post-mortem broiler meat was appreciably less than that of 30kDa, and the 32kDa bands almost disappeared after storage for 5 days at 5•. The time (3-4hr after slaughter) until 30kDa components appeared on SDS-PAGE was the same as that until K-value started to increase. The concentration of 30kDa components in post-mortem broiler meat gradually increased during storage for 4 days at 5•; on the 5th day of storage, however, it slightly decreased. Until the 7th days of storage after that, the concentration of 30kDa component was almost kept constant. K-values gave a linear increase during storage for 7 days under the same conditions as described above. Statistical analysis of 81 broilers breast meat, collected during 4 days postmortem, showed that the amount of 30kDa components was highly correlated with HxR (p<0.01, r=0.663) and K-values (p<0.01, r=0.642).

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