Progress 01/01/14 to 12/31/15
Outputs
Target Audience:Poultry industry, Poultry processors, University researchers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One PhD student conduted this research and graduated in December 2015. He gained expertise on evaluatingmuscle food quality, conducting sensory analses, and performing proteomic techniques. This studenttrained a visiting scietist and another graduate student on proteomic methods, which has established a core competency in our laboratory. This research has provided information that ishelpful to thepoultry industry in Misssissippi and Southeastern United States as well as helped the PhD student associated with the research learn to perform independent research and write technically. How have the results been disseminated to communities of interest?Research was presented at the International Congress of Meat Science and Technology and included in the conference proceedings. The research was reported in an abstract at the 2015 USDA PIs meeting and will also be presented at the 2016 PI meeting as well. In addition, onejournal article has been accepted pending revisions at Poutlry Science. One more journal article will be submitted in 2016 and research will be presented at the American Meat Science Association Annual Meeting in San Angelo TX in June 2016. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Male Hubbard × Cobb 500 birds (n = 1,050) were raised in commercial houses. Prior to harvest, a sample of the broilers (n = 900) were subjected to short-term stress (38 °C for 2 h), and the remaining broilers (n = 150) were maintained at control conditions (21 °C for 2 h). Broiler breast (Pectoralis major) meat was collected and characterized by pH24 and L*24 as normal (pH24 5.8 to 6.2, L*24 45 to 55) or PSE (pH24 5.4 to 5.7, L*24 55 to 65) samples. Normal broiler breast meat had lower shear force values than PSE meat (P < 0.05). Based on sensory descriptive analysis, normal cooked chicken breast meat was more tender and juicier than PSE breast meat (P < 0.05). Consumer sensory analysis results indicated that 81% of consumer panelists liked normal breast meat whereas 62% of the panelists liked PSE breast meat. Whole muscle proteome profiling identified fifteen differentially abundant proteins in normal and PSE broiler breast samples. Actin alpha, myosin heavy chain, phosphoglycerate kinase, creatine kinase M type, beta-enolase, carbonic anhydrase 2, proteasome subunit alpha, pyruvate kinase, and malate dehydrogenase were over-abundant (P < 0.05) in PSE broiler breast whereas phosphoglycerate mutase-1, alpha-enolase, ATP-dependent 6-phosphofructokinase, and fructose 1, 6-bisphosphatase were over-abundant (P < 0.05) in normal meat. Thus, results indicated that differences in proteome abundance could be related to the meat quality differences between normal and PSE broiler breast meat.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Desai, M., Jackson, V., Suman, S.P., Nair, M.N., Beach, C.M., Schilling, M.W. 2015. Proteome basis of pale, soft, and exudative broiler meat from a commercial Processing Plant. International Congress of Meat Science and Technology Conference Proceedings. Clermont-Ferrand France August 23rd-28th, 4.23.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2016
Citation:
Desai, M., Jackson, V., Zhai, W., Suman, S.P., Nair, M., Beach, C., Schilling, M.W. 2015. Proteome basis of pale, soft, and exudative broiler breast (Pectoralis major) meat. Poultry Science. (Accepted Pending Revisions).
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Progress 01/01/14 to 12/31/14
Outputs
Target Audience: Poultry Industry, Poultry processors, University researchers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? One PhD graduate studenthas worked on this project and gained expertise on evaluating muscle food quality, conducting sensory analyses, and performing proteomic techniques. This researchwill providevaluable information to help industry members in Mississippi and the Southeastern United States as well asthis graduate studentso that they are now able to perform independent research and write technically. How have the results been disseminated to communities of interest? Two abstracts and 2 journal papers are both in progress. These abstracts and journal papers will be submitted in 2015. What do you plan to do during the next reporting period to accomplish the goals? Sensory descriptive analysis (n=8 panelists, replications=3) will be conducted to determine the sensory descriptors and intensities for PSE and normal broiler breast meat. Consumer testing will be conducted if the descriptive panel determines that the PSE meat is acceptable for consumers to taste it. The sarcoplasmic and myofibrillar proteome of the normal and PSE broiler breast samples will be characterized using two dimensional gel electrophoresis and Mass Spectrometry. In addition, the proteome data of normal and PSE broiler breast meat samples will be correlated with quality traits including pH, color, cook loss, texture and sensory descriptors.
Impacts
What was accomplished under these goals?
Ross 708 broilers were raised in March-April 2014 and harvested in April-May 2014 at the Mississippi State University Poultry Farm according to an approved animal welfare protocol (IACUC 13-140). At 24 h postmortem, pH of the normal and PSE broiler breast meat samples were determined using a pH meter (Model Accumet 61, Fisher Scientific, Hampton, NH, USA) with an attached meat penetrating probe (Penetration tip, Cole Palmer, Vernon Hills, IL, USA), by directly inserting into the breast muscle at three different locations. In addition, instrumental color was determined at 24 h postmortem using a Chroma meter (Model CR-400, Minolta Camera Co Ltd, Osaka, Japan) with 8 mm port size, 2° observer, and illuminant D65. Color of the normal and PSE samples was measured in terms of CIE L∗ (lightness), a∗ (redness), b∗ (yellowness). The PSE and normal chicken breast samples at 24 h postmortem were characterized based on pH 5.4-5.7 and CIEL* from 60-70, and pH from 5.8-6.2 and CIEL* from 50-60, respectively. A total of 36 samples (18 Normal, 18 PSE) per replication were analyzed for pH, color, cook loss and tenderness at three separate sampling times. Samples from the same breast fillets were frozen at -80°C and the myofibrillar and sarcoplasmic proteomes (n = 6 per replication) will be characterized using two-dimensional gel electrophoresis. For all three replications, the cook loss and texture (Warner-Bratzler shear force) of the normal and PSE chicken breast samples were determined in August and September 2014. The protocol for isolation of sarcoplasmic and myofibrillar proteins and two-dimensional gel electrophoresis for normal and PSE chicken breast samples was standardized in September-November 2014.
Publications
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