Suhong Hung, Xioli Dong, Yli Zhng, Yuru Chen, Yjie Yu,Ming Hung,b,*, Yundong Zheng

    a Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.

    b Nanjing Huangjiaoshou Food Science Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu 210095, China

    c Henan Province Qi County Yongda Food Industry Co., Ltd., Hebi, Henan 458000, China

    Keywords:

    Ca rboxymethyllysine

    Broiler

    Postmortem ageing

    Storage

    Heating

    A B S T R A C T

    The study aimed to investigate and compare the contents of carboxymethyllysine (CML) in two kinds of broilers during postmortem ageing and storage. The contents of CML in raw and boiled (100 °C, 30 min)broiler briskets and legs which were from w hite feather broilers (n = 8) and yellow feather broilers (n = 8)with ageing and storage at 4 °C for 0–168 h were determined. Postmortem ageing and storage had a significant(P < 0.05) effect on the color and A420 nm in both boiled broilers meat. In addition, with the ageing and storage time increasing, CML content in raw white feather broiler brisket meat had no significant (P > 0.05) change,while that in boiled brisket meat significantly (P < 0.05) increased during 0–6 h, then decreased during 6–24 h,finally increased again. CML content in leg meat increased significantly (P < 0.05) with the ageing and storage time prolonging. But postmortem ageing and storage had no significant (P > 0.05) effect on the CML contents in raw/boiled yellow feather broilers. Meanwhile, CML contents in white feather broilers were much higher than that in yellow feather broilers. Thus, white feather broilers can be selected as the re search object to st udy the mechanism of ageing and storage on CML content in th e postmortem broiler in the future. ......