Correlation between instrumental stress and oral processing property of chicken broiler breast under wooden breast myopathy

2021 ◽  
Author(s):  
Yulong Zhang ◽  
Yunfan Gao ◽  
Zhen Li ◽  
Zimeng Zheng ◽  
Xinglian Xu ◽  
...  
Keyword(s):  
Processing Property ◽  
Oral Processing ◽  
Wooden Breast ◽  
Broiler Breast

scholarly journals Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition

2018 ◽  
Vol 97 (8) ◽  
pp. 2966-2970 ◽  
Author(s):  
B.C. Bowker ◽  
A.D. Maxwell ◽  
H. Zhuang ◽  
K. Adhikari
Keyword(s):  
Breast Condition ◽  
Wooden Breast ◽  
Broiler Breast

scholarly journals Quality Differences in Wooden Breast Meat Marinated with Commercial Ingredients

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
T. R. Jarvis ◽  
M. D. Byron ◽  
M. E. Von Staden ◽  
C. A. Crist ◽  
M. W. Schilling ◽  
...  
Keyword(s):  
Potassium Carbonate ◽  
Sodium Phosphate ◽  
Block Design ◽  
Pectoralis Major Muscle ◽  
Eating Quality ◽  
Factorial Structure ◽  
Breast Meat ◽  
Wooden Breast ◽  
The Impact ◽  
Broiler Breast

ObjectivesWooden breast (WB) is a Pectoralis major muscle myopathy that impacts the quality of broiler breast meat, which is a current significant challenge for the poultry industry. While WB has been thoroughly researched in recent years, there has not been a resolution to this issue. Therefore, it is necessary to explore potential solutions to mitigate the undesirable characteristics of WB. The objective of this research was to evaluate differences in quality between chicken breasts classified as normal (NOR), moderately woody (MOD), and severely woody (SEV) that were marinated with control (water), traditional (sodium phosphate and salt), or clean label (potassium carbonate and salt) marinades.Materials and MethodsChicken breasts from broilers were graded NOR, MOD, SEV based on the severity of WB. Breasts were sized to 30 ± 2 mm to control variability in breast thickness. Three separate treatment marinades were applied to 40 lb batches of each WB severity 24 h postmortem. Treatments were tumbled for 30 min at 12 rpm under vacuum (20–25 mmHg). Tumble yields were measured. The breasts were individually frozen in a CO2 cabinet to –62.2°C and stored at –17.8°C. A 3 × 3 factorial structure within a randomized complete block design with 3 replications of 40 lbs (Day 1, Day 2, Day 3) were used to evaluate the impact of marinade (control, traditional, clean label) and WB severity (NOR, MOD, SEV) on tumble yields. Similarly, a 2 × 3 factorial structure was used to analyze the effect of marinade (traditional and clean label) and WB severity (NOR, MOD, SEV) on sensory attributes.ResultsWhen averaged over WB severity, the clean label marinade had a greater tumble yield (P < 0.05) than the traditional marinade. When averaged over marinade, the NOR had a greater tumble yield (P < 0.05) than the MOD and SEV treatments, which did not differ from each other (P > 0.05).Descriptive sensory results revealed that both marinated SEV were crunchier and less tender (P < 0.05) than MOD and NOR, and MOD was less tender (P < 0.05) than NOR. The clean SEV was chewier (P < 0.05) than all MOD and NOR treatments, but the traditional SEV was only chewier (P < 0.05) than the NOR. Interaction was significant (P < 0.05) for mushy, initial juiciness, and overall juiciness. These attributes differed (P < 0.05) for WB severity but not marinade treatment. When averaged over marinade, NOR was mushier than the MOD, which was mushier than the SEV, and the SEV and MOD were juicier than NOR.Consumer acceptability results indicated that clean and traditional SEV were less acceptable (P < 0.05) than MOD and traditional NOR; no difference (P > 0.05) existed between MOD and NOR for both marinades. In addition, when averaging over WB severity, the traditional marinade was preferred (P < 0.05) over the clean label marinade. Thus, differences in WB severities were more apparent in the clean label than the traditional marinade, which indicates that even though the clean label samples were tender, it may not be advisable to utilize that marinade formulation in place of traditional marinades with SEV woody breast meat.ConclusionThe use of salt and sodium phosphate or potassium carbonate in a marinade improves eating quality characteristics of MOD and SEV woody breast. However, differences remain between NOR and SEV in tenderness, gumminess and crunchiness that negatively impact the consumer acceptability of broiler breast meat.

scholarly journals Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and –20°C

2018 ◽  
Vol 97 (5) ◽  
pp. 1762-1767 ◽  
Author(s):  
G. Sanchez Brambila ◽  
B.C. Bowker ◽  
D. Chatterjee ◽  
H. Zhuang
Keyword(s):  
Breast Condition ◽  
Wooden Breast ◽  
Broiler Breast

scholarly journals Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

2020 ◽  
Vol 99 (7) ◽  
pp. 3742-3751
Author(s):  
Yulong Zhang ◽  
Peng Wang ◽  
Xinglian Xu ◽  
Tianlan Xia ◽  
Zhen Li ◽  
...  
Keyword(s):  
Water Holding Capacity ◽  
Gelling Properties ◽  
Wooden Breast ◽  
Broiler Breast ◽  
Water Holding

Wooden breast myopathy on broiler breast fillets affects quality and consumer preference

2020 ◽  
Vol 52 (6) ◽  
pp. 3555-3565
Author(s):  
Andrey Sávio de Almeida Assunção ◽  
Rodrigo Garófallo Garcia ◽  
Claudia Marie Komiyama ◽  
Érika Rosendo de Sena Gandra ◽  
Jacqueline Rosa de Souza ◽  
...  
Keyword(s):  
Consumer Preference ◽  
Wooden Breast ◽  
Broiler Breast

scholarly journals Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

2007 ◽  
Vol 16 (4) ◽  
pp. 537-545 ◽  
Author(s):  
R. Huezo ◽  
J.K. Northcutt ◽  
D.P. Smith ◽  
D.L. Fletcher
Keyword(s):  
Fillet Quality ◽  
Broiler Breast

scholarly journals Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 513
Author(s):  
Rodrigo Fortunato de Oliveira ◽  
Maísa Santos Fávero ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
...  
Keyword(s):  
Protein Concentration ◽  
Chicken Breast ◽  
Moderate Degree ◽  
Breast Meat ◽  
Moisture Concentration ◽  
Severe Degree ◽  
Wooden Breast ◽  
Taste And Smell ◽  
Chicken Breast Meat

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

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