Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties

Soluble proteins, myofibrillar proteins, collagen, texture, and cook loss w ere evaluated at different meat temperatures by heating ground and formed c hicken breast meat in brass containers in a water bath to temperatures of 4 0, 50, 60, 70, or 80 C. The soluble proteins decreased by approximately 90% as meat temperature increased from 23 to 80 C. The myofibrillar protein su bunits of molecular weight greater than 43 kDa decreased with increasing te mperature from 23 to 80 C as analyzed via SDS-PAGE. Amount of soluble colla gen more than doubled when meat temperature was increased from 50 to 70 C. The maximum peak shear force was obtained, via Warner-Bratzler shear test, at 60 C for ground chicken breast patties. The weight of patties decreased approximately 10.3% when meat temperatures were increased from 23 to 80 C. Overall, heating temperature affected the texture of the meat and caused ch anges in proteins and cook loss.