The purpose of this study was to investigate the relationships between muscle water properties, water-holding capacity (WHC), and woody breast (WB) severity in intact raw broiler breast fillets. Broiler pectoralis major deboned at 3 h postmortem was collected from a commercial plant and categorized as normal (NORM), moderate WB, or severe WB (SEV). Meat drip loss was calculated based on weight loss during overnight storage at 4°C. Water properties of the intact fillets were determined with time domain nuclear magnetic resonance and the T2 relaxation times were determined using an inverse Laplace algorithm (CONTIN). Three T2 water components, hydration water (T2b), intra-myofibrillar water (T21), and extra-myofibrillar water (T22), were identified. With increasing WB severity, the time constant of each water component and the relative content of T22 (P22) increased while the relative areas of T2b and T21 (P2b and P21, respectively) decreased. Spearman correlation analysis showed that there were significant correlations between the WB condition score and either the time constant or normalized area for each T2 component. T22 normalized areas (A22) were most strongly correlated with the WB score (r = 0.75); however, the weakest correlation was found between the WB score and T21 areas (A21). Pearson correlation analysis revealed that the strongest correlation (r = 0.64) was found between A22 and drip loss; however, there was no correlation between A21 and drip loss. Within the NORM group, drip loss was significantly correlated to the time constants for both T2b and T21. Within the SEV group, only A22 was significantly correlated to drip loss. These data indicate that the WB condition has a significant impact on the distribution of water within the intact muscle tissue. The content of extra-myofibrillar water in broiler breast fillets may be a key factor responsible for the poor WHC measurements in WB meat.

中文翻译：

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原始完整肉鸡胸脯肉的木质部肌肉水分特性。

这项研究的目的是调查完整的生肉鸡胸脯肉片的肌肉水分特性，持水量（WHC）和木本胸（WB）严重性之间的关系。死后3小时去胸大胸肉从一家商业工厂收集，分为正常（NORM），中度WB或重度WB（SEV）。肉滴落损失的计算是基于4°C下过夜储存期间的重量损失。通过时域核磁共振确定完整鱼片的水性质，并使用反拉普拉斯算法（CONTIN）确定T2弛豫时间。确定了三个T2水成分：水合水（T2b），肌原纤维内水（T21）和肌原纤维外水（T22）。随着WB严重程度的提高，每个水分量的时间常数和T22的相对含量（P22）增大，而T2b和T21的相对面积（分别为P2b和P21）减小。Spearman相关分析表明，WB条件得分与每个T2分量的时间常数或标准化面积之间都存在显着的相关性。T22归一化面积（A22）与WB得分最相关（r = 0.75）；但是，WB得分与T21区域（A21）之间的相关性最弱。皮尔逊相关分析表明，A22与滴水损失之间的相关性最强（r = 0.64）；但是，A21与滴水损失之间没有相关性。在NORM组内，滴水损失与T2b和T21的时间常数显着相关。在SEV组中，仅A22与滴水损失显着相关。这些数据表明，WB状况对完整肌肉组织内水的分布有重大影响。肉鸡胸肉中肌原纤维外水的含量可能是造成WB肉中WHC含量低的关键因素。