Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic strengths (0.086, 0.171, 0.257, and 0.342). Hot-boned and ground chicken breasts were salted within 30 min postmortem after slaughter (pre-rigor salting) or 24 h postmortem (post-rigor salting) with varying concentrations of NaCl (0.50%, 1.00%, 1.50%, and 2.00%) or KCl (0.64%, 1.28%, 1.91%, and 2.55%) corresponding to the four ionic strengths. KCl caused higher pH value in salted chicken breasts than NaCl (p < 0.05). However, KCl decreased total and myofibrillar protein solubilities in post-rigor salted chicken breasts compared to NaCl (p < 0.05), but those were similar to pre-rigor chicken breasts, regardless of the salt type (p > 0.05). Different salt types had no significant impact on cooking loss and textural properties. This study shows that NaCl and KCl had similar effects on technological properties at the same ionic strength (within 0.342), but the use of KCl may have the possibility to decrease protein solubility, depending on rigor status of raw meat at the different salting time.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

Optimal sous-vide and multiphase cooking strategies remain underexplored despite their potential to improve the tenderness and juiciness of chicken breast. This study aimed to optimize sous-vide cooking conditions (Experiment I) and evaluate the effects of stepwise sous-vide cooking on the quality attributes (Experiment II). In Experiment I, a two-factor, three-level central composite design was employed to optimize the temperature (50, 60, and 70 °C) and time (3, 4.5, and 6 h) using response surface methodology. The optimal condition (55 °C for 3 h) significantly reduced cooking loss (11.47%) and shear force (11.84 N). In Experiment II, five cooking conditions were compared: conventional control (75 °C/30 min), sous-vide control (55 °C/180 min), and three stepwise methods (Stepwise I, 45 °C/180 min + 55 °C/180 min; Stepwise II, 55 °C/180 min + 75 °C/8.5 min; and Stepwise III, 55 °C/180 min + 95 °C/3 min). Stepwise II and III increased cooking loss (16.4% and 20.5%, respectively) and reduced moisture (p < 0.05), but Stepwise II significantly decreased shear force (12.50 N), retaining moisture comparable to conventional control (17.35 N). Stepwise sous-vide cooking, particularly Stepwise II, appears promising for enhancing tenderness without causing excessive water loss. Further research should evaluate the sensory properties and microbiological safety for potential practical applications.

자원과학연구(Resources Science Research)