| Title: |
Relationships between pH values and some physico-chemical and colour traits of quail breast meat. |
| Authors: |
Genchev, A.1, Lukanov, H.1 hristo.lukanov@trakia-uni.bg |
| Source: |
Agricultural Science & Technology (1313-8820). Dec2023, Vol. 15 Issue 4, p78-83. 6p. |
| Subject Terms: |
*QUAILS, *PHASIANIDAE, *PECTORALIS muscle, *HYDROPHILIC interactions, *INTERMOLECULAR interactions |
| Abstract: |
The aim of this study was to establish variation ranges of breast meat pH24, water holding capacity (WHC), water absorption capacity (WAC), and colour (CIEL*a*b*) in domestic quails and to analyze the patterns of relationships between pH24 and muscle hydrophilic and colour characteristics in the studied dataset. The investigation summarizes the results of two research experiments performed on breast muscle (M. pectoralis) from 151 domestic quails. It was found that the studied dataset was relatively homogeneous (CV<30%). The least dispersion was shown for pH24 and L* traits (CV of 3.8% and 8.3%, respectively). The analysis of results demonstrated that hydrophilic properties (WHC, WAC) and colour characteristics (L*, a* and b*) of M. pectoralis depended on pH24 values. With the exception of the association between pH24 and WAC, which was positive, all other correlations were negative. According to the present study, the correlation between pH24 and WHC was weak, and only 6.6% of breast muscle WHC depended on change in pH24 values. The breast meat WAC and colour characteristics were largely dependent on pH24, as more than 40% of their variation was determined by the tested factor. [ABSTRACT FROM AUTHOR] |
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| Database: |
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