This study evaluated moisture content of broiler breast PSE meat by thermal gravimetric analysis and strong cation elements by inductively coupled plasma optical emission spectrometry. The weight changes were monitored within the temperature interval 9-750 °C and the most severe changes were observed at 9-160 °C (1A). This remarkable transition was attributed to water loss of about 64.74% in normal samples while PSE samples lost about 61.16%. There was, therefore, approximately 4.0% lower moisture in PSE meat samples in relation to normal meat. The analysis of cation elements showed significant differences (p < 0.05), with normal samples having 13.0% higher ∑[Ca2+] + [Mg2+] + [Na+]+[K+] than PSE meat samples while [Ca2+] in PSE meat was 10.81% higher than in the normal counterparts. We provided further evidence of the role of Ca2+ excess within the muscle sarcomere during the onset of PSE meat.
Keywords: Glycolysis; Heat stress; Meat quality; Minerals; PSE meat.