White striping prevalence and its effect on meat quality of broiler breast fillets under commercial conditions

2019 ◽  
Author(s):  
Shahram Golzar Adabi ◽  
Eda Demirok Soncu
Keyword(s):  
Meat Quality ◽  
White Striping ◽  
Broiler Breast

scholarly journals Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies

2016 ◽  
Vol 95 (9) ◽  
pp. 2167-2173 ◽  
Author(s):  
V.V. Tijare ◽  
F.L. Yang ◽  
V.A. Kuttappan ◽  
C.Z. Alvarado ◽  
C.N. Coon ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Muscle ◽  
White Striping ◽  
Broiler Breast

scholarly journals Effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat

2012 ◽  
Vol 91 (11) ◽  
pp. 2931-2937 ◽  
Author(s):  
Z.Y. Zhang ◽  
G.Q. Jia ◽  
J.J. Zuo ◽  
Y. Zhang ◽  
J. Lei ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Muscle Metabolism ◽  
Cyclic Heat ◽  
Broiler Breast

scholarly journals Quality of breast meat from broiler chickens raised in Brazil affected by white striping myopathy

2021 ◽  
Vol 10 (2) ◽  
pp. e42210212637
Author(s):  
Juliana Lolli Malagoli de Mello ◽  
Rodrigo Alves de Souza ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
Rodrigo Fortunato de Oliveira ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Pectoralis Major Muscle ◽  
Chicken Breast ◽  
Breast Meat ◽  
White Striping ◽  
Severe Degree ◽  
Chicken Breast Meat ◽  
Severity Degree

The aim of this study was to characterize the breast meat from broilers affected by the white striping myopathy and examine its influence on meat quality. 180 breast samples from male broilers, slaughtered at 42-d-old, were used. Samples were classified according to the severity degree of apparent white stripes on the Pectoralis major muscle surface (“normal” [n=60], “moderate” [n=60], or “severe” [n=60]). Birds affected by the myopathy produced breast meat with higher L*, a* and b* values on the outer surface. Cooking loss decreased as the severity degree increased (30.94% [normal] to 21.65% [severe]). Toughness increased in the samples classified as moderately and severely affected. There was also an increase in the concentrations of lipids (1.60% [normal] to 2.57% [affected samples], on average), cholesterol (84.60 mg/100 g [normal] to 91.73 mg/100 g [severe degree]) and collagen as the severity degree increased. Although there are statistical differences for some evaluated parameters and, even so, these results are considered numerically normal based on previously published literature, we emphasize that the white striping abnormality alters chicken breast meat quality, especially regarding to the protein and fat concentrations, which can offer consumers products with nutritional quality different from the average specified on the packaging.

scholarly journals INFLUENCE OF OPERATIONAL CONDITIONS OF SCALDING IN THE QUALITY OF BROILER CARCASSES IN INDUSTRIAL SCALE

2019 ◽  
pp. 847
Author(s):  
Edson Anghinoni ◽  
Daniele Hamann ◽  
Rogério Luis Cansian ◽  
Alexander Junges ◽  
Eunice Valduga ◽  
...  
Keyword(s):  
Experimental Design ◽  
Meat Quality ◽  
Operational Conditions ◽  
Texture Profile ◽  
Line Speed ◽  
Processing Line ◽  
Broiler Breast ◽  
Processing Steps ◽  
Skin Epidermis

The processing steps as scalding and de-feathering in the poultry industry have a great impact in meat quality. In this sense, the aim of this work is to evaluate the temperature effect (52, 57 and 62ºC), broiler weight (2.4-2.6, 2.8-3.0 and 3.2- 3.4 kg) and broiler processing line speed (4.000, 6.500 and 9000 broilers/h) of the scalding and de-feathering in the meat quality. An experimental design 23 was employed to evaluate the physical characteristics (absence of torn breast skin, epidermis, feather on wing and uropygium), color (L*, a*, b*), texture profile (hardness, adhesiveness, elasticity, cohesiveness, gumminess, chewiness, and resilience), and pH of broiler breast fillets. The pH did not suffer significant effect (p>0.05) of the variables between the ranges studied. In general, the better meat quality was obtained at 57°C scalding temperature, 3.0-3.2 kg weight and 6500 broilers/h processing line speed. In addition, these conditions are applicable to removal the epidermis, feather on wing and uropygium.

Impact of carcass scalding and chilling on muscle proteins and meat quality of broiler breast fillets

LWT ◽  
2014 ◽  
Vol 59 (1) ◽  
pp. 156-162 ◽  
Author(s):  
Brian C. Bowker ◽  
Hong Zhuang ◽  
Richard J. Buhr
Keyword(s):  
Meat Quality ◽  
Muscle Proteins ◽  
Broiler Breast

Influence of granulated potassium carbonate on productivity and meat quality of pigs

2019 ◽  
Vol 329 (6) ◽  
pp. 13-16
Author(s):  
A.N. Betin ◽  
◽  
A.I. Frolov ◽  
Keyword(s):  
Meat Quality ◽  
Potassium Carbonate
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